There’s something magical about the aroma of freshly baked cornbread wafting through the kitchen, especially when it’s made the old-fashioned way with real buttermilk. This treasured family recipe has been passed down through generations, delivering that perfect balance of sweet and savory that only grandmother’s cooking can achieve.
With its golden-brown crust and tender, moist interior, this buttermilk cornbread is everything comfort food should be. It’s the kind of recipe that makes you slow down and appreciate the simple pleasures of home baking.
Why You’ll Love This
- Simple, pantry-friendly ingredients you likely already have on hand
- Perfectly moist texture thanks to the real buttermilk
- Ready in under 45 minutes from start to finish
- Crispy edges and tender center in every slice
- Freezes beautifully for future meals
Ingredients
- 8 Tbsp. Butter unsalted
- ½ C. Granulated sugar
- 1 C. Yellow cornmeal
- 2 Large eggs
- 1 C. Buttermilk
- 1 tsp. Baking soda
- 1 C. All purpose flour
- Salt to taste
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet inside while heating.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine buttermilk, eggs, honey, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Remove hot skillet from oven and grease with butter.
- Pour batter into hot skillet and smooth the top.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Tips & Variations
- No buttermilk? Mix 2 cups milk with 2 tablespoons lemon juice and let stand 5 minutes
- Add 1 cup of corn kernels or diced jalapeños for extra texture and flavor
- For extra sweetness, increase honey to 1/2 cup
- Don’t overmix the batter – a few lumps are okay
Serving Suggestions
Serve warm slices with a pat of butter and a drizzle of honey for breakfast or alongside your favorite chili or soup. For a traditional Southern meal, pair with collard greens, black-eyed peas, or pulled pork.
Notes
- Stores at room temperature for 2 days in an airtight container
- Freeze wrapped tightly for up to 3 months
- Cornbread is done when edges are golden brown and pulling away from the skillet
FAQs
- Can I make this without a cast iron skillet?
Yes, use a 9×13 baking dish, but reduce temperature to 400°F. - Why is my cornbread dry?
Overbaking or using old leavening agents can result in dry cornbread. Check your baking powder’s freshness. - Can I make this gluten-free?
Replace all-purpose flour with a 1:1 gluten-free flour blend for similar results. - Is this cornbread sweet or savory?
This version is moderately sweet – adjust honey to taste for more savory results.
Ingredients
- 8 Tbsp. Butter unsalted
- ½ C. Granulated sugar
- 1 C. Yellow cornmeal
- 2 Large eggs
- 1 C. Buttermilk
- 1 tsp. Baking soda
- 1 C. All purpose flour
- Salt to taste
Steps
- Preheat oven to 425°F. Place a 10-inch cast iron skillet inside while heating.
- Whisk together cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine buttermilk, eggs, honey, and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Remove hot skillet from oven and grease with butter.
- Pour batter into hot skillet and smooth the top.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Let cool for 5 minutes before serving.
Notes
- Stores at room temperature for 2 days in an airtight container
- Freeze wrapped tightly for up to 3 months
- Cornbread is done when edges are golden brown and pulling away from the skillet
