Easy Southern Cornbread with Buttermilk Recipe
If you love buttery, golden cornbread that’s tender inside with an irresistible crisp crust, this Easy Southern Cornbread with Buttermilk is about to become your new obsession. It’s fuss-free, comes together with everyday pantry staples, and delivers everything you crave in classic Southern comfort: robust corn flavor, subtle tang from real buttermilk, and just the right hint of richness from melted butter. Whether you’re pairing it with a big bowl of chili or just slathering on honey and butter, this is the cornbread recipe you’ll return to again and again.
Ingredients You’ll Need
I’m always amazed at how the most humble ingredients come together for unforgettable results. Every item in this recipe is crucial: each one influences the taste, color, and even the texture. Here’s what you’ll need—and why you’ll love using them.
- Yellow cornmeal: The heart of this Easy Southern Cornbread with Buttermilk, providing that classic golden color and rustic texture.
- All-purpose flour: Just a bit helps lighten the crumb so your cornbread isn’t too dense.
- Granulated sugar (optional): Adds a touch of sweetness; skip it if you prefer true savory Southern style.
- Baking powder: Lifts the bread, making it delightfully fluffy.
- Baking soda: Works magic with the buttermilk to give a slight rise and a subtle tang.
- Salt: Enhances every flavor and keeps things well balanced.
- Buttermilk: The signature ingredient for supreme moisture and that trademark Southern tang.
- Large egg: Binds everything together and contributes to fluffy texture.
- Unsalted butter (melted): Adds rich, creamy flavor throughout every bite.
- Bacon grease or butter (for skillet): Creates the savory, deeply golden crust and boosts authenticity.
How to Make Easy Southern Cornbread with Buttermilk
Step 1: Heat the Skillet
Preheat your oven to 425°F (220°C), and while you’re at it, place your trusty cast-iron skillet inside. Heating the pan first is crucial—when you eventually add your batter, you’ll get that iconic sizzle that guarantees a seriously crispy crust. This simple step just might change the way you look at cornbread forever.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Taking a few seconds to evenly distribute all these dry ingredients ensures every bite of your Easy Southern Cornbread with Buttermilk will have the perfect balance of flavor and rise.
Step 3: Stir Together the Wet Ingredients
Grab a separate bowl and whisk together the buttermilk, egg, and melted butter. This combo brings the luscious moisture and that Southern tang. Don’t be shy with the whisk—it’s what brings everything together and keeps the texture tender.
Step 4: Combine Wet and Dry Mixes
Pour your wet ingredients into the dry ones, stirring gently just until they’re barely combined. The key here is not to overmix: a few small lumps are totally fine and will dissolve during baking. Overworking the batter can make your cornbread tough, and we want it tender, moist, and oh-so-comforting.
Step 5: Prepare the Skillet and Bake
Carefully remove your hot skillet from the oven and add the bacon grease or a knob of butter, swirling to coat the bottom (and enjoy that glorious sizzle!). Quickly pour your batter into the hot skillet—it should instantly start to cook around the edges. Pop it straight back in the oven and bake for 20 to 25 minutes, or until the top is gloriously golden and a toothpick comes out clean from the center. A little cooling time helps it slice neatly, but nobody will blame you for sneaking the first warm piece.
How to Serve Easy Southern Cornbread with Buttermilk
Garnishes
A slab of creamy butter melting into a warm square is a timeless favorite. For a little extra magic, drizzle with local honey or scatter some flaked sea salt on top. Chopped fresh herbs or a sprinkle of shredded cheddar also dress things up with a pop of flavor and color!
Side Dishes
This Easy Southern Cornbread with Buttermilk is picture-perfect next to chili, collard greens, fried chicken, or barbecued anything. Pair it with your favorite Southern stews, creamy soups, or even a fresh garden salad for a hearty, satisfying meal.
Creative Ways to Present
For a fun twist, try baking the batter in muffin tins for individual servings, or cut the finished cornbread into rustic wedges and stack them high for a pretty bread basket. Leftover cornbread can star in breakfast—think cubed and toasted for croutons, or used in a savory bread pudding.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in foil or plastic wrap and store it at room temperature for up to two days. For longer freshness, pop it in the fridge. It’s just as tasty the next day (maybe even better!).
Freezing
Yes, Easy Southern Cornbread with Buttermilk freezes beautifully. Cool completely, wrap well, and freeze for up to three months. Thaw overnight in the refrigerator for the best texture.
Reheating
To revive that fresh-baked coziness, reheat slices in a 300°F oven for 10 minutes or pop them in a toaster oven. Avoid microwaving for too long, as it can dry the bread. A little pat of butter on warm cornbread is always a good idea!
FAQs
Can I make Easy Southern Cornbread with Buttermilk without a cast iron skillet?
Absolutely! While cast iron gives the crispiest crust, you can use a metal or glass baking dish—just preheat it, and add a bit of butter or grease for the best results.
Can I make this recipe gluten free?
Yes, you can replace the all-purpose flour with your favorite gluten-free blend. Just make sure it has a binding agent like xanthan gum for a similar texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for five minutes. This homemade buttermilk substitute works perfectly in Easy Southern Cornbread with Buttermilk.
How do I make my cornbread extra moist?
Try adding corn kernels, a touch more butter, or even a bit of creamed corn to the batter. Buttermilk already gives great moisture, but these mix-ins make it ultra tender.
Why did my cornbread turn out crumbly?
Too much cornmeal or not enough moisture can lead to crumbly cornbread. Be sure to measure ingredients carefully, don’t overbake, and always start with fresh baking powder for best lift and texture.
Final Thoughts
Nothing brings people together like a warm slice of Easy Southern Cornbread with Buttermilk. This recipe is simple enough for everyday meals but special enough to show off at Sunday dinner. Give it a try and see how quickly it disappears from your table—you might end up making a double batch next time!
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Easy Southern Cornbread with Buttermilk Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Southern Cornbread with Buttermilk recipe is a classic favorite that pairs perfectly with a variety of dishes. The combination of cornmeal, buttermilk, and a touch of sugar creates a moist and flavorful cornbread with a slightly crunchy crust.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter (melted)
- 1 tbsp bacon grease or butter (for greasing skillet)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) with a cast-iron skillet in the oven.
- Mix dry ingredients: Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine wet ingredients: In another bowl, whisk buttermilk, egg, and melted butter.
- Combine wet and dry: Pour wet ingredients into dry ingredients and stir until just combined.
- Prepare skillet: Remove hot skillet, add bacon grease or butter, then pour in batter.
- Bake: Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Serve: Cool slightly before slicing and serving.
Notes
- For extra flavor, add corn kernels or cheese.
- For a crispier crust, preheat the skillet well.
- Leftovers can be reheated or used for stuffing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
