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The Best Moist Buttermilk Cornbread Recipe (Classic Southern Style)

A close-up, appetizing slice of golden buttermilk cornbread resting on a white marble surface.
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Bake this classic Southern buttermilk cornbread for a moist, tender crumb and slightly crisp edges. It is an easy recipe perfect as a side dish for chili or BBQ.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted, plus extra for greasing

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
  3. In a separate medium bowl, whisk together the buttermilk and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of the melted butter to the skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
  6. Pour the remaining 6 tablespoons of melted butter into the batter and stir quickly.
  7. Immediately pour the batter into the hot, buttered skillet.
  8. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For extra crispy edges, ensure your cast iron skillet is very hot before adding the batter.
  • If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
  • This cornbread pairs perfectly with hearty meals like chili or pulled pork.

Nutrition

Find it online: https://flavorvista.com/buttermilk-cornbread-recipe-moist-southern-home/