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The Best Homemade Buttermilk Cornbread Recipe: Moist, Tender, and Golden

A close-up of a golden, moist slice of buttermilk cornbread served on a white plate.
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You need this classic Southern buttermilk cornbread recipe! It bakes up moist and tender with a perfect golden crust, ideal for serving alongside chili or barbecue. This easy recipe delivers that traditional, slightly sweet flavor everyone loves.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk, room temperature
  • 1 cup milk (whole or 2%)
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted, plus extra for greasing the skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats. This step creates the essential crispy edge.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of the melted butter to the hot 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 to incorporate.
  7. Immediately pour the batter into the hot, buttered skillet. The batter should sizzle when it hits the hot pan.
  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 the crispiest edges, make sure your cast iron skillet is fully preheated before adding the batter.
  • If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
  • Room temperature buttermilk reacts better with the baking soda, helping your cornbread rise higher and become fluffier.

Nutrition

Find it online: https://tastytipster.com/buttermilk-cornbread-recipe-moist-southern-style/