Buttermilk Cornbread

This buttermilk cornbread is moist, buttery, and quick to prepare. It bakes in under 30 minutes and delivers crisp, golden edges with a tender interior. Once you try this one-bowl recipe, you may stop reaching for boxed mixes.

The batter comes together in a single bowl with simple ingredients: flour, cornmeal, baking powder, baking soda, salt, buttermilk, eggs, and butter. Preheat your skillet while the batter rests to get those deeply caramelized edges and a crisp bottom.

Ingredients needed for this recipe

• 1 cup all-purpose flour
• 1 cup plain yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2 cups full-fat buttermilk
• 2 large eggs
• 1/2 cup unsalted butter

How to make Buttermilk Cornbread

1. Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack to heat while you prepare the batter.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda until evenly combined.
3. In a separate bowl, whisk the buttermilk and eggs until blended. Pour the wet ingredients into the dry and stir just until combined — the batter should be slightly lumpy. Let it rest briefly while the skillet heats.
4. Add the butter to the hot cast-iron skillet and return it to the oven just until the butter melts, begins to sizzle, and takes on a light brown color. Remove the skillet carefully.
5. Pour the batter into the hot skillet and smooth the top. Bake 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Bake 20 minutes for a tender crust or 25 minutes for a darker, crispier crust.
6. Allow the cornbread to sit in the skillet for about 5 minutes after removing it from the oven to help the crust set. Transfer to a wire rack or cut into 8 wedges and serve warm.

Pro tips for best results

• Use a preheated cast-iron skillet to achieve a crunchy crust on the bottom and sides. Heating the butter until it sizzles and browns slightly intensifies flavor and texture.
• For extra-crispy edges, leave the cornbread in the hot skillet for about 5 minutes after baking before transferring it to a wire rack to cool.
• Measure flour correctly to avoid dry cornbread: spoon flour into the measuring cup and level with a knife rather than scooping directly from the bag.
• Choose regular yellow cornmeal (fine to medium grind) for a classic texture. Yellow cornmeal gives a slightly sweeter flavor and a warm color; white cornmeal works too if you prefer.
• Use unsalted butter so you can control the salt level. The recipe already includes kosher salt, and unsalted butter prevents the cornbread from becoming too salty.
• Full-fat buttermilk adds richness and tang, but low-fat buttermilk will still work if that’s what you have on hand.
• If you prefer a smooth, rim-free cornbread, stir the hot melted butter into the batter, then pour the batter into a greased skillet rather than pouring batter into hot butter.
• If you don’t own a cast-iron skillet, preheat an empty round cake pan or a 9-inch square pan in the oven before adding butter and batter. The preheating step helps create a better crust.
• This version contains no added sugar. If you prefer a sweeter cornbread, add up to 1/4 cup granulated sugar or substitute part of the buttermilk with a tablespoon or two of honey.

Serving suggestions

This cornbread pairs beautifully with hearty, saucy mains. Serve it alongside beef stew, hamburger steaks with onion gravy, crockpot beef tips and gravy, chili, or a simple bowl of soup. It’s also excellent spread with butter, jam, or a drizzle of honey for a sweeter treat.

Notes

• If you don’t have a 10-inch iron skillet, a round cake pan, 2-quart baking dish, or 9-inch square pan will work. Make sure to preheat the pan empty so you still get a good crust.

If you make this recipe, please rate it and leave a comment describing how you liked it — feedback is always appreciated.