Easy Southern Cornbread with Buttermilk Recipe

If you crave a taste of true Southern tradition, the Easy Southern Cornbread with Buttermilk is the satisfying, golden-crusted treat you can always count on. With just the right balance of tender crumb and crisp edges, this cornbread comes together in minutes yet boasts flavor that rivals any passed-down family recipe. Each bite delivers classic comfort—tangy buttermilk weaves through sweet cornmeal, and a buttery aroma fills the air as it bakes. Whether served warm beside a bowl of chili or simply enjoyed with a pat of butter, this cornbread deserves a cherished spot on your table.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

The beauty of Easy Southern Cornbread with Buttermilk lies in its short, humble ingredient list. Every item serves a purpose, from stone-ground cornmeal’s authentic texture to buttermilk’s signature tang. With these basic pantry staples, you’ll capture the flavors and colors that define true Southern comfort.

• Cornmeal: Stone-ground cornmeal gives the cornbread a slightly gritty, rustic crunch that sets it apart from cake-like versions.
• All-purpose flour: This keeps the crumb tender, balancing the denser nature of cornmeal for a perfect texture.
• Baking powder: It provides the lift, ensuring the cornbread rises beautifully and isn’t too dense.
• Baking soda: Reacts with the buttermilk for extra tenderness and a subtle tang.
• Salt: Just the right amount wakes up all the flavors and gives balance.
• Sugar (optional): A touch of sweetness brings out the natural corn flavor but may be omitted if you prefer it more savory.
• Eggs: These bind everything together and add richness without heaviness.
• Buttermilk: It’s the star, infusing a tangy flavor and moist crumb every Southern cornbread should have.
• Unsalted butter: Melted butter adds richness and flavor, and also creates that irresistible golden crust, especially when greasing your skillet.

How to Make Easy Southern Cornbread with Buttermilk

Step 1: Heat the Skillet

Preheat your oven to 425°F (220°C), and place your trusty 10-inch cast iron skillet inside to warm up. Heating the skillet is the not-so-secret technique for creating the crackling, buttery crust that makes Easy Southern Cornbread with Buttermilk unforgettable. It’s worth the extra minute!

Step 2: Mix Your Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar if you’re using it. This ensures every ingredient is well blended, setting the stage for a perfectly even crumb and flavor throughout.

Step 3: Combine Wet Ingredients

Grab a separate bowl and beat the eggs until they’re lightly frothy. Pour in the buttermilk and melted butter, whisking them together until smooth. The buttermilk’s creamy tang is what distinguishes this firsthand taste of the South.

Step 4: Bring It All Together

Pour your wet mixture into the dry ingredients, stirring just until you no longer see dry flour. The key with Easy Southern Cornbread with Buttermilk is not to overmix—the less you stir, the more tender your bread will be. A few lumps are completely fine.

Step 5: Prep the Skillet and Bake

Carefully remove the hot skillet from the oven (it’s seriously sizzling!), and add a tablespoon of butter. Swirl it around to coat every inch of the bottom and sides—that’s what gives the cornbread its gorgeous, crispy crust. Pour in your batter, spread it evenly, then let the oven work its magic for 20 to 25 minutes. It’s done when golden brown and a toothpick poked into the center comes out clean.

How to Serve Easy Southern Cornbread with Buttermilk

Garnishes

A simple pat of salted butter melting over a warm slice is absolute heaven, but don’t stop there! For a bit of flair, drizzle honey or a spoonful of homemade jam, or even scatter finely chopped chives on top. Cornbread this good can be dolled up or kept blissfully plain.

Side Dishes

Easy Southern Cornbread with Buttermilk pairs perfectly with so many meals—think smoky chili, savory collard greens, or a hearty bowl of soup. For brunch, try it alongside creamy scrambled eggs or with spicy sausage gravy poured generously over each wedge. The possibilities are endless.

Creative Ways to Present

Get playful with presentation! Cut your cornbread into classic triangles, thick slabs, or rustic squares. For parties, bake the batter in a muffin tin for adorable, individual servings. Or toss in extras like fresh corn kernels, diced jalapeños, or sharp cheddar cheese to create a flavor twist that’s uniquely your own.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Easy Southern Cornbread with Buttermilk (which is a big if!), just let it cool, then wrap tightly in foil or place in an airtight container. It’ll keep fresh at room temperature for up to 2 days, or slightly longer in the fridge.

Freezing

Cornbread freezes beautifully. Wrap cooled slices or whole portions snugly in plastic wrap, then foil, and tuck in the freezer for up to three months. When you crave a taste of home, just pull out what you need and warm it up—easy as can be.

Reheating

For the best texture, reheat slices in a 350°F oven for 8 to 10 minutes, or until warmed through. You can also pop them in a skillet over low heat to revive that storybook crust! Microwaving works in a pinch, but a gentle oven reheat is your friend for keeping things crisp.

FAQs

Can I make Easy Southern Cornbread with Buttermilk without a cast iron skillet?

Absolutely! While the cast iron does give the best crust, you can use any ovenproof 9- or 10-inch baking dish or cake pan. Just be sure to preheat it (if safe) and grease well before adding the batter.

Is the sugar really necessary?

Nope! Adding sugar is hotly debated in Southern kitchens. It’s completely optional—use it if you like a touch of sweetness to complement the buttermilk’s tang, or skip it for classic, savory cornbread.

Can I substitute the buttermilk?

Yes, you can make a quick buttermilk substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes. However, real buttermilk gives the most authentic texture and flavor.

What mix-ins work well with this cornbread?

Go wild! Try folding in fresh or frozen corn kernels, shredded cheese, diced jalapeños, or even crumbled cooked bacon for something extra special. Just add up to half a cup of your favorite mix-ins right before baking.

Can I make Easy Southern Cornbread with Buttermilk gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free blend that’s meant for baking. Make sure it contains xanthan gum or another binder for best results. The texture will be a touch different, but still delicious.

Final Thoughts

There’s something about Easy Southern Cornbread with Buttermilk that brings people together, whether it’s a holiday table or a quiet weekday supper. The ingredients are simple, but the results are reliably heartwarming, and every bite tastes like homemade comfort. Give it a try—your kitchen (and your taste buds) will thank you!

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