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The Best Moist Buttermilk Cornbread Recipe (Classic Southern Style)

Close-up of moist, golden buttermilk cornbread slices with a shiny, browned top served on a white plate.
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Bake this easy, classic buttermilk cornbread for a moist, tender crumb and perfectly crisp edges. It is the ultimate comfort food side dish for chili or BBQ.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until they are combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot cast iron skillet from the oven. Add 2 tablespoons of butter to the hot skillet and swirl it around until the butter is melted and coats the bottom and sides.
  6. Pour the melted butter from the skillet into the cornbread batter and stir quickly to incorporate.
  7. Pour the batter immediately 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 pouring in the batter.
  • If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon.
  • This cornbread pairs perfectly with chili or barbecue.

Nutrition

Find it online: https://spoonswirl.com/buttermilk-cornbread-recipe/