The Best Buttermilk Cornbread Recipe

I perfected the Best Buttermilk Cornbread Recipe with a simple trick that makes every slice vanish in minutes.

I’ll be honest, I didn’t think cornbread could be this addictive. After tinkering I landed on what I call the Best Buttermilk Cornbread Recipe and honestly people fight over the last square.

It’s moist but not soggy, tender with just enough sweetness to make you curious, and the tang from buttermilk keeps it from being cloying. I usually use melted unsalted butter for a golden, slightly crisp top, even though sometimes I forget to let it cool and eat it too hot.

Think Southern Buttermilk Cornbread but simpler, nothing fancy, just something you’ll want to make again and again.

Ingredients

• Coarse yellow cornmeal gives gritty texture, fiber and carbs, tastes toasted and slightly sweet.
• Adds structure and tender crumb, mostly carbs, little protein, simple pantry staple.
• Tangy buttermilk keeps it moist, adds acidity to react with baking soda, yum.
• Eggs bind and add richness, some protein and moisture, help rise and color.
• Melted butter brings tender crumb and buttery flavor, calories yes but delicious.
• Sugar or honey sweeten, help browning, optional for extra sweet, stick with taste.
• Baking powder and soda lift the bread, salt enhances flavor, use correct amounts.

Ingredient Quantities

• 1 cup yellow cornmeal, medium grind if you can find it
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt, or 3/4 tsp table salt
• 2 large eggs, lightly beaten
• 1 cup buttermilk, room temp
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tablespoons honey or maple syrup, optional for extra sweetness

How to Make this

1. Preheat oven to 425°F and place a 10 inch cast iron skillet in the oven while it heats; if you dont have cast iron, grease an 8 or 9 inch square or round pan with some of the melted butter.

2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt (or 3/4 tsp table salt) until evenly combined.

3. In another bowl lightly beat 2 large eggs, then whisk in 1 cup room temperature buttermilk, 1/2 cup melted unsalted butter (let it cool a bit so it doesnt scramble the eggs) and 2 tablespoons honey or maple syrup if you want extra sweetness.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, a few lumps are ok, dont overmix or youll get a tough crumb.

5. Carefully remove the hot skillet from the oven, add a little of the melted butter to coat the bottom and sides, then immediately pour in the batter so the edges start to sizzle for a crisp crust. If using a greased pan just pour batter in.

6. Smooth the top quickly and return to the oven. Bake 20 to 25 minutes until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

7. Let the cornbread cool in the pan for about 10 minutes so it firms up, then slice and serve warm.

8. Finish with a pat of butter and a drizzle of honey or maple syrup if you like it sweeter, or serve alongside chili, greens, whatever you want.

9. Store leftovers wrapped at room temp for a day or two, or refrigerate for up to 4 days; reheat gently so it doesnt dry out.

Equipment Needed

1. Oven and a 10 inch cast iron skillet (if you dont have cast iron, use an 8 or 9 inch round or square baking pan)
2. Large mixing bowl for the dry ingredients
3. Medium mixing bowl for the wet ingredients
4. Measuring cups and measuring spoons
5. Whisk (for dry mix and to beat the eggs)
6. Heatproof bowl or small saucepan to melt the butter
7. Spatula or wooden spoon to fold the batter gently
8. Oven mitts or thick kitchen towels for handling the hot skillet/pan
9. Toothpick or cake tester to check doneness
10. Cutting board and a serrated or chef knife for slicing and serving

FAQ

The Best Buttermilk Cornbread Recipe Substitutions and Variations

• Cornmeal: swap with polenta or stone ground cornmeal, same amount. If you use masa harina use the same volume but add a little extra liquid since it soaks up more, and expect a slightly tortilla like flavor.
• All purpose flour: use whole wheat pastry flour one to one for a nuttier, slightly denser crumb. Or use a gluten free cup for cup baking blend, add 1/4 teaspoon xanthan gum if the blend has no binder.
• Buttermilk: make 1 cup by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk, let it sit 5 minutes. Plain yogurt thinned with a bit of milk to equal one cup also works great.
• Eggs: per egg swap with 1 tablespoon ground flaxseed plus 3 tablespoons water, let gel 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for moisture, though the bread will be a touch more cake like.

Pro Tips

1) Get that skillet screaming hot before you pour the batter so the edges crisp up. Use plenty of melted butter to coat the pan, and pour the batter in right away so you hear a good sizzle, it makes a huge difference.

2) Let the batter rest 10 to 20 minutes before baking so the cornmeal hydrates, you get fewer gritty bits and a more tender crumb. Stir gently only until the dry streaks disappear, dont overmix or it’ll be tough.

3) Dont add piping-hot butter to the eggs, it can scramble them. Either let the butter cool to warm or temper it by whisking in a small spoonful first, then slowly add the rest.

4) If you want a moister richer cornbread add an extra yolk or swap 2 to 3 tablespoons of the butter for neutral oil, and to revive leftovers gently reheat in a 350F oven for 8 to 10 minutes instead of blasting in the microwave.

The Best Buttermilk Cornbread Recipe

Recipe by James Level

0.0 from 0 votes

I perfected the Best Buttermilk Cornbread Recipe with a simple trick that makes every slice vanish in minutes.

Pin

Servings

9

servings

Calories

245

kcal

Equipment: 1. Oven and a 10 inch cast iron skillet (if you dont have cast iron, use an 8 or 9 inch round or square baking pan)
2. Large mixing bowl for the dry ingredients
3. Medium mixing bowl for the wet ingredients
4. Measuring cups and measuring spoons
5. Whisk (for dry mix and to beat the eggs)
6. Heatproof bowl or small saucepan to melt the butter
7. Spatula or wooden spoon to fold the batter gently
8. Oven mitts or thick kitchen towels for handling the hot skillet/pan
9. Toothpick or cake tester to check doneness
10. Cutting board and a serrated or chef knife for slicing and serving

Ingredients

• 1 cup yellow cornmeal, medium grind if you can find it

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon kosher salt, or 3/4 tsp table salt

• 2 large eggs, lightly beaten

• 1 cup buttermilk, room temp

• 1/2 cup unsalted butter, melted and slightly cooled

• 2 tablespoons honey or maple syrup, optional for extra sweetness

Directions

• Preheat oven to 425°F and place a 10 inch cast iron skillet in the oven while it heats; if you dont have cast iron, grease an 8 or 9 inch square or round pan with some of the melted butter.
• In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon kosher salt (or 3/4 tsp table salt) until evenly combined.
• In another bowl lightly beat 2 large eggs, then whisk in 1 cup room temperature buttermilk, 1/2 cup melted unsalted butter (let it cool a bit so it doesnt scramble the eggs) and 2 tablespoons honey or maple syrup if you want extra sweetness.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, a few lumps are ok, dont overmix or youll get a tough crumb.
• Carefully remove the hot skillet from the oven, add a little of the melted butter to coat the bottom and sides, then immediately pour in the batter so the edges start to sizzle for a crisp crust. If using a greased pan just pour batter in.
• Smooth the top quickly and return to the oven. Bake 20 to 25 minutes until the top is deep golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let the cornbread cool in the pan for about 10 minutes so it firms up, then slice and serve warm.
• Finish with a pat of butter and a drizzle of honey or maple syrup if you like it sweeter, or serve alongside chili, greens, whatever you want.
• Store leftovers wrapped at room temp for a day or two, or refrigerate for up to 4 days; reheat gently so it doesnt dry out.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 84g
• Total number of serves: 9
• Calories: 245kcal
• Fat: 12.7g
• Saturated Fat: 7.3g
• Trans Fat: 0.13g
• Polyunsaturated: 1.6g
• Monounsaturated: 3.7g
• Cholesterol: 71mg
• Sodium: 303mg
• Potassium: 109mg
• Carbohydrates: 28g
• Fiber: 1.2g
• Sugar: 6.8g
• Protein: 4.7g
• Vitamin A: 369IU
• Vitamin C: 0mg
• Calcium: 43mg
• Iron: 0.6mg