There’s just nothing quite like a golden, tender slice of Easy Southern Cornbread with Buttermilk, fresh from the oven with that irresistible crisp edge from a trusty cast iron skillet. This is the kind of comfort food that brings back childhood memories, turns simple meals into something special, and always seems to steal the show at the dinner table. Bursting with true Southern flavor and a moist, crumbly texture, this easy recipe captures everything we love about cornbread — no fuss, all flavor, and the sort of homemade touch that makes family and friends beam with happiness.
Ingredients You’ll Need
Simplicity is at the heart of this recipe, but every ingredient deserves its seat at the table. From the sturdy backbone of stone-ground cornmeal to the tangy richness of buttermilk, each one brings out the best in Easy Southern Cornbread with Buttermilk. Let’s break down what you’ll need — and why it matters.
- Cornmeal (1 cup, preferably stone-ground): The star of the show; stone-ground cornmeal creates a beautifully gritty texture and deep, rustic corn flavor.
- All-purpose flour (1 cup): Balances out the cornmeal for a slightly softer crumb and makes each bite tender.
- Baking powder (1 tablespoon): Gives the bread its essential lift so your cornbread is light rather than dense.
- Baking soda (1/2 teaspoon): Works with buttermilk for that perfect rise and subtle tangy undertone.
- Salt (1/2 teaspoon): Enhances all the other flavors, keeping the bread savory and well-rounded.
- Eggs (2 large): Help bind everything together while adding richness and tenderness.
- Buttermilk (1 1/4 cups): The magic ingredient! Buttermilk delivers that unmistakable Southern tang and keeps the crumb moist.
- Unsalted butter (1/4 cup melted, plus 1 tablespoon for pan): For decadent flavor inside and those golden, crispy edges outside.
How to Make Easy Southern Cornbread with Buttermilk
Step 1: Preheat the Oven and Skillet
Start by heating your oven to 425°F (220°C). While it preheats, place your 9-inch cast iron skillet inside so it gets nice and hot. This old-school trick guarantees the crispiest edges imaginable and is half the magic behind Easy Southern Cornbread with Buttermilk.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine your cornmeal, all-purpose flour, baking powder, baking soda, and salt. Whisk them together so everything is evenly distributed. Mixing your dry ingredients first ensures every bite of cornbread is as fluffy and flavorful as the last.
Step 3: Whisk Wet Ingredients
Grab another bowl and whisk together the eggs, tangy buttermilk, and melted butter. This trio makes the batter rich and ensures each bite of Easy Southern Cornbread with Buttermilk is plush and beautifully golden.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into your bowl of dry ingredients. Gently stir everything together until just combined. There’s no need to beat it smooth — a few lumps are fine (they disappear in the oven). Overmixing can lead to a tough texture, and we want perfect, tender cornbread!
Step 5: Prep the Hot Skillet
Using oven mitts, carefully remove your super-hot skillet from the oven. Drop in that extra tablespoon of butter and swirl it around — enjoy the sizzle! This step guarantees a golden, beautifully crisp base on your Easy Southern Cornbread with Buttermilk.
Step 6: Bake to Golden Perfection
Immediately pour your batter into the buttered skillet, smooth the top, and get it right back into the oven. Bake for 20 to 25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool just a bit before slicing — it’ll be hard to resist, but that rest helps keep the crumb moist.
How to Serve Easy Southern Cornbread with Buttermilk
Garnishes
Nothing beats serving cornbread warm from the oven, but a little extra love never hurts. Spread a pat of butter over the top while it’s still warm, sprinkle with flaky sea salt, or drizzle with a touch of honey to make those Southern flavors sing. A dash of hot sauce adds a fiery kick, if you love a bit of heat!
Side Dishes
Easy Southern Cornbread with Buttermilk is a chameleon on your plate, pairing perfectly with barbecue, chili, hearty stews, or a bowl of classic collard greens. For a Southern-inspired feast, try it alongside fried chicken and black-eyed peas — it’s sure to be a family favorite.
Creative Ways to Present
Cut your cornbread into chunky wedges or cute squares for rustic charm, or elevate things by baking mini-cornbread muffins in a cast iron muffin pan. If you want to get whimsical, use cookie cutters for fun shapes — kids love it! Serve bread in a napkin-lined basket at the table for that irresistible “help yourself” feel.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Easy Southern Cornbread with Buttermilk fresh by wrapping it tightly in plastic wrap or placing it in an airtight container. It’ll stay moist on your kitchen counter for up to two days, or you can refrigerate it for up to four days if you prefer.
Freezing
Want to save some for later? Cornbread freezes beautifully. Slice into portions, wrap each piece thoroughly in plastic and foil, then pop them in a freezer bag. When ready, just take out what you need! Frozen cornbread keeps well for up to three months.
Reheating
Your best bet for reviving that fresh-baked feel is to warm slices in a 300°F oven for 8 to 10 minutes, wrapped loosely in foil. For a quick fix, a few seconds in the microwave works, too, but oven reheating will bring back the edge’s signature crispness.
FAQs
Can I make Easy Southern Cornbread with Buttermilk without a cast iron skillet?
Absolutely! While cast iron delivers the classic crispy crust, you can use an ovenproof baking dish or even a metal cake pan. Just make sure to preheat the pan and generously butter it before adding your batter for the best results.
What can I substitute for buttermilk?
If you’re out of buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. This homemade substitute works beautifully in Easy Southern Cornbread with Buttermilk, bringing the right amount of tang and tenderness.
Can I make this recipe gluten-free?
Definitely! Swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a 1-to-1 substitute, so the ratio stays perfect. Stone-ground cornmeal is already gluten-free, so you’re halfway there!
Is it okay to add sugar to the batter?
Traditionally, Southern cornbread is more savory, but there’s absolutely no harm in going a little sweet if that’s your preference. Stir 1 to 2 tablespoons of sugar into the dry ingredients for a hint of sweetness that complements the buttermilk’s tang.
Can I add mix-ins like cheese or corn?
Yes, and it’s a delicious way to make Easy Southern Cornbread with Buttermilk your own! Fold in some shredded cheddar cheese, a handful of chopped jalapeños, or 1/2 cup of fresh or frozen corn kernels for added flavor and texture.
Final Thoughts
If you haven’t made Easy Southern Cornbread with Buttermilk yet, now’s the perfect time to bring a taste of the South to your table. It’s quick, foolproof, and delivers everything you crave in classic cornbread. Whether it’s a casual weeknight or a holiday feast, this recipe is sure to win hearts and smiles all around. Give it a try, and get ready for requests for seconds!
Print
Easy Southern Cornbread with Buttermilk Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Southern Cornbread with Buttermilk recipe is a classic Southern staple that pairs perfectly with a variety of dishes. The cornbread is moist, slightly crumbly, and has a touch of tanginess from the buttermilk.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted (plus 1 tablespoon for greasing the pan)
Instructions
- Preheat the oven and skillet: Preheat the oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven to heat.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, buttermilk, and melted butter. Pour into the dry ingredients and stir until just combined.
- Prepare skillet: Remove the hot skillet from the oven, add butter, and pour in the batter.
- Bake: Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For added flavor and texture, mix in 1/2 cup of corn kernels or shredded cheddar cheese.
- If you prefer a slightly sweet version, add 1–2 tablespoons of sugar to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
