Description
This quick and easy buttermilk cornbread recipe creates a moist, tender bread with just the right amount of sweetness. Perfectly golden with a soft crumb and a buttery flavor, it’s ideal as a side for chili, soups, BBQ, or even breakfast. Made with pantry staples and no special equipment, it bakes in under 30 minutes and is incredibly customizable for sweet or savory variations.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional for sweeter cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
- In a large mixing bowl, whisk together cornmeal, flour, sugar (if using), baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk and eggs. Slowly whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Pour the batter into the prepared pan or skillet, spreading it out evenly.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
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Use yellow cornmeal for richer flavor and color.
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To make the crust extra crispy, preheat your cast iron skillet before adding the batter.
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For a honey-kissed finish, brush warm cornbread with melted butter and honey right out of the oven.
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Easily double the recipe for a crowd or bake in a muffin tin for portioned servings.
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Store leftovers in an airtight container, or freeze slices individually for up to 3 months.