I made the best buttermilk cornbread, so moist, tender and sweet it vanishes in minutes and has everyone begging for more.
I am obsessed with this buttermilk cornbread because every slice hits that sweet spot between tender crumb and crunchy edge. I love how the buttermilk keeps it tangy without trying hard.
I watch it disappear at dinner parties, brunches, and on solo nights. But there’s more: browned bits along the bottom that taste like secret, unsalted butter jackpot.
I’ll take it plain, slathered in unsalted butter, or torn into pieces for stew. Melted unsalted butter pooling in the cracks is my weakness.
No drama, unapologetic cornbread that commands attention. I always come back for more.
I crave it daily, seriously.
Ingredients
- Cornmeal: crunchy, slightly gritty texture, gives that classic cornbread bite.
- Basically flour brings softness, makes the crumb less crumbly and more tender.
- Plus sugar: sweetens gently and helps create that golden brown top.
- Baking powder gives lift, airy crumb, a quick rise when it hits heat.
- Baking soda reacts with buttermilk for lift and a tiny tang balance.
- Basically salt brings out the corn and balances the sweetness nicely.
- Buttermilk: it’s tangy moisture that lightens and tenderizes the crumb.
- Plus eggs bind everything, add structure and a bit of richness.
- Basically butter adds rich flavor and that warm, irresistible aroma.
- Plus neutral oil keeps it moist and soft even the next day.
Ingredient Quantities
- 1 cup yellow cornmeal (medium or fine grind)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup buttermilk
- 2 large eggs, room temp if you remember
- 1/4 cup unsalted butter, melted
- 2 tablespoons neutral oil like canola or vegetable oil (helps keep it moist)
How to Make this
1. Preheat oven to 425°F and place a 9 inch cast iron skillet or square baking pan in the oven to warm while you mix stuff.
2. In a big 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 1/2 teaspoon fine salt so it’s evenly mixed.
3. In another bowl whisk 1 cup buttermilk with 2 large eggs (room temp if you remember), 1/4 cup melted unsalted butter and 2 tablespoons neutral oil like canola until smooth.
4. Pour the wet into the dry and fold gently with a spatula until just combined. Don’t overmix or you’ll get tough cornbread, little lumps are fine.
5. Carefully remove the hot skillet or pan from the oven, add a bit of butter or oil to coat, then pour the batter in. The batter will sizzle a little if the skillet is hot, which is good.
6. Smooth the top and pop it in the oven. Bake about 18 to 22 minutes for a 9 inch skillet or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
7. Let it cool in the pan for 8 to 10 minutes so it sets up, then run a knife around the edge and transfer to a wire rack or slice right in the pan if you’re hungry now.
8. Serve warm with butter, honey or your favorite stew. Leftovers keep fine wrapped at room temp for a day or two, or refrigerate and reheat gently so it stays moist.
Equipment Needed
1. Oven (preheats to 425°F)
2. 9-inch cast iron skillet or 9-inch square baking pan
3. 2 mixing bowls (one big for dry, one for wet)
4. Whisk
5. Rubber or silicone spatula for folding
6. Measuring cups and spoons
7. Small saucepan or microwave-safe bowl (to melt butter)
8. Oven mitts or pot holders
9. Wire cooling rack (or a cutting board/plate if you slice in the pan)
FAQ
The Best Buttermilk Cornbread Recipe Substitutions and Variations
- Buttermilk: use 1 cup milk plus 1 tablespoon lemon juice or vinegar, stir and wait 5 minutes so it thickens a bit. Works almost the same and keeps the tang.
- Cornmeal: swap in stone ground or polenta (same amount). Stone ground gives more texture, polenta is a bit smoother.
- All-purpose flour: replace with a 1:1 gluten free baking blend if you need GF. Or use half whole wheat and half AP for nuttier flavor, but the cornbread will be denser.
- Eggs: for each egg use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. It’s not exactly the same but keeps it moist and binds well.
Pro Tips
1. Use a medium or fine cornmeal for a tender crumb. If you only have coarse, pulse it briefly in a food processor or blender so it’s less gritty, otherwise the texture will be noticeably rough.
2. Warm the eggs and buttermilk to room temp and make sure your skillet is screaming hot. Cold wet ingredients plus a cold pan = dense cornbread. Room temp ingredients mix more smoothly, and the hot pan gives a nice crust and keeps the center from getting soggy.
3. Fold, don’t beat. Mix the batter until you just can’t see dry flour. A few small lumps are okay. Overmixing develops gluten and makes the cornbread chewy instead of tender.
4. If you like a crisper edge, put a little extra butter or oil in the pan before pouring the batter and swirl it so the entire surface is coated. The batter will sizzle when it hits the hot pan, don’t freak out, that’s what you want.
5. Don’t skip the 8 to 10 minute rest after baking. Cutting too soon makes it fall apart and crumbly. For leftovers, wrap well and reheat gently in a low oven or microwave with a damp paper towel so it stays moist.
The Best Buttermilk Cornbread Recipe
I made the best buttermilk cornbread, so moist, tender and sweet it vanishes in minutes and has everyone begging for more.
8
servings
257
kcal
Equipment: 1. Oven (preheats to 425°F)
2. 9-inch cast iron skillet or 9-inch square baking pan
3. 2 mixing bowls (one big for dry, one for wet)
4. Whisk
5. Rubber or silicone spatula for folding
6. Measuring cups and spoons
7. Small saucepan or microwave-safe bowl (to melt butter)
8. Oven mitts or pot holders
9. Wire cooling rack (or a cutting board/plate if you slice in the pan)
Ingredients
-
1 cup yellow cornmeal (medium or fine grind)
-
1 cup all-purpose flour
-
1/4 cup granulated sugar
-
1 tablespoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon fine salt
-
1 cup buttermilk
-
2 large eggs, room temp if you remember
-
1/4 cup unsalted butter, melted
-
2 tablespoons neutral oil like canola or vegetable oil (helps keep it moist)
Directions
- Preheat oven to 425°F and place a 9 inch cast iron skillet or square baking pan in the oven to warm while you mix stuff.
- In a big 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 1/2 teaspoon fine salt so it’s evenly mixed.
- In another bowl whisk 1 cup buttermilk with 2 large eggs (room temp if you remember), 1/4 cup melted unsalted butter and 2 tablespoons neutral oil like canola until smooth.
- Pour the wet into the dry and fold gently with a spatula until just combined. Don’t overmix or you’ll get tough cornbread, little lumps are fine.
- Carefully remove the hot skillet or pan from the oven, add a bit of butter or oil to coat, then pour the batter in. The batter will sizzle a little if the skillet is hot, which is good.
- Smooth the top and pop it in the oven. Bake about 18 to 22 minutes for a 9 inch skillet or until the top is golden brown and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let it cool in the pan for 8 to 10 minutes so it sets up, then run a knife around the edge and transfer to a wire rack or slice right in the pan if you’re hungry now.
- Serve warm with butter, honey or your favorite stew. Leftovers keep fine wrapped at room temp for a day or two, or refrigerate and reheat gently so it stays moist.
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: 92g
- Total number of serves: 8
- Calories: 257kcal
- Fat: 12.5g
- Saturated Fat: 4.8g
- Trans Fat: 0.13g
- Polyunsaturated: 1.25g
- Monounsaturated: 3.8g
- Cholesterol: 62mg
- Sodium: 554mg
- Potassium: 108mg
- Carbohydrates: 31.9g
- Fiber: 1.4g
- Sugar: 7.8g
- Protein: 5.3g
- Vitamin A: 275IU
- Vitamin C: 0mg
- Calcium: 51mg
- Iron: 1.1mg