If you’re craving a comforting, warm slice of classic Southern goodness, look no further than this Easy Southern Cornbread with Buttermilk Recipe. It’s the perfect balance of crispy edges and tender crumb, infused with the rich tanginess of buttermilk and the subtle sweetness that makes every bite memorable. Whether you’re serving it alongside a hearty stew or enjoying it simply with butter, this cornbread is a must-try for anyone eager to bring a little Southern charm into their kitchen.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that each play a vital role in creating the perfect texture and flavor in your cornbread. From the golden cornmeal that lends that signature crumb, to the buttermilk that adds a lovely tang and keeps things moist, every element counts.
- 1 cup yellow cornmeal: The foundation for authentic Southern cornbread that adds texture and a hearty corn flavor.
- 1/2 cup all-purpose flour: Balances the cornmeal, providing structure for a tender crumb.
- 1 tbsp granulated sugar (optional): Adds a touch of sweetness if you prefer your cornbread slightly sweetened.
- 1 tsp baking powder: Helps the bread rise to a light, fluffy consistency.
- 1/2 tsp baking soda: Works with the buttermilk to give lift and tenderness.
- 1/2 tsp salt: Enhances all the flavors, preventing the bread from tasting flat.
- 1 cup buttermilk: Provides moisture and a subtle tang that defines classic Southern cornbread.
- 1 large egg: Binds everything together and adds richness.
- 1/4 cup unsalted butter (melted): Adds tenderness and a buttery flavor throughout.
- 1 tbsp bacon grease or butter (for greasing skillet): Ensures a beautifully crisp crust and adds savory depth if using bacon grease.
How to Make Easy Southern Cornbread with Buttermilk Recipe
Step 1: Preheat and Prepare Your Skillet
Start by heating your oven to 425°F (220°C) and placing a cast-iron skillet inside while it warms up. This sizzling hot pan creates that irresistible crispy crust on your cornbread’s bottom, so don’t skip this step!
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until mixed evenly. This ensures an even distribution of rise and seasoning throughout your batter.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, and melted butter. These wet ingredients add moisture, richness, and that signature tanginess which makes this Easy Southern Cornbread with Buttermilk Recipe stand out.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep your cornbread tender and light—some lumps are perfectly fine here.
Step 5: Heat the Skillet and Add Batter
Carefully remove the very hot skillet from the oven and add the bacon grease or butter, swirling it to coat the bottom thoroughly. Then immediately pour in your batter—it should sizzle upon contact, ensuring a golden, crispy base.
Step 6: Bake to Perfection
Place the skillet back into the oven and bake for 20 to 25 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly so it firms up for easy slicing.
How to Serve Easy Southern Cornbread with Buttermilk Recipe
Garnishes
Serve your cornbread with a pat of melted butter or a drizzle of honey for a simple yet delicious finish. For an extra touch, sprinkle chopped fresh herbs like parsley or chives right before serving—they add freshness and a pop of color.
Side Dishes
This cornbread shines alongside Southern staples like collard greens, black-eyed peas, or smothered pork chops. It also pairs wonderfully with chili or any hearty stew, soaking up all the rich flavors beautifully.
Creative Ways to Present
For a fun twist, crumble your cornbread over a salad or use it as a base for a Southern-style stuffing. You can also sandwich slices between layers of pulled pork or use it to make mini cornbread sliders for an irresistible party snack.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps it soft and fresh for enjoyment the next day.
Freezing
If you want to keep cornbread longer, wrap it well in foil and place it in a freezer bag. It will stay fresh for up to three months, making it easy to pull out and enjoy anytime.
Reheating
To bring your cornbread back to life, warm slices in a toaster oven or conventional oven at 350°F for about 10 minutes. This revives the crust’s crispiness while keeping the inside tender and moist.
FAQs
Can I make this recipe without buttermilk?
Absolutely! You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar, let it sit for 5 minutes to curdle, and then use it as a buttermilk alternative. It will still bring that necessary tang and moisture to your cornbread.
Is bacon grease necessary for greasing the skillet?
Not at all. Bacon grease is traditional for an added smoky flavor, but unsalted butter works perfectly well and keeps the cornbread rich and crispy.
Can I add extras like cheese or corn kernels?
Definitely! Stir in half a cup of shredded cheddar cheese or fresh/frozen corn kernels into the batter for extra flavor and texture. It’s a lovely way to customize your Easy Southern Cornbread with Buttermilk Recipe.
How do I get a crispier crust?
Make sure your cast-iron skillet is preheated very hot before adding the bacon grease or butter and pouring in the batter. This hot start is key to a golden, crispy crust on the bottom and edges.
Is this recipe gluten-free?
This version uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends made for baking to make it suitable for gluten-free diets.
Final Thoughts
This Easy Southern Cornbread with Buttermilk Recipe is truly a kitchen treasure that brings warmth and soul to any meal. I encourage you to dive in, try it out, and tweak it your way—once you experience that first buttery, crumbly bite, I guarantee it’ll become a beloved staple in your home too!
Print
Easy Southern Cornbread with Buttermilk Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Easy Southern Cornbread with Buttermilk is a classic, moist, and flavorful bread made with simple ingredients like cornmeal, buttermilk, and a touch of sugar. Baked in a hot cast-iron skillet, it develops a crispy golden crust and tender interior, perfect as a side dish for any Southern meal or comfort food occasion.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter (melted)
For Cooking
- 1 tbsp bacon grease or butter (for greasing skillet)
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C). Place a cast-iron skillet inside the oven so it becomes very hot, ensuring a crispy crust on the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt to evenly distribute the leavening agents and flavors.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter until well combined to create a smooth batter base.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the bread tender and light.
- Prepare the Hot Skillet: Carefully remove the hot cast-iron skillet from the oven using oven mitts. Add the bacon grease or butter, swirling it around to coat the bottom evenly.
- Pour Batter and Bake: Immediately pour the batter into the hot skillet; it should sizzle upon contact, which helps form a crisp crust. Bake for 20–25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly before slicing. Serve warm as a delicious side to your favorite Southern dishes.
Notes
- For extra flavor, stir in 1/2 cup corn kernels or shredded cheddar cheese into the batter before baking.
- To achieve a crispier crust, ensure the cast-iron skillet is very hot before adding the batter.
- Leftovers can be wrapped tightly and reheated, or repurposed into stuffing for another meal.
