This Buttermilk Cornbread is light, tender, and has a beautifully moist crumb! It’s easy to make in a skillet or baking dish and only uses one bowl!
*Originally published August 2016. Text and photos updated*
I have a confession– I am a cornbread addict! Especially when it is warm, slathered with butter and has a healthy drizzle of honey.
There is no holding me back from devouring at least half of the pan.
For me, cornbread is a comfort food. Maybe not comforting in the sense that I just ate my daily allowance of calories in cornbread, butter and honey when I ate half of the pan for breakfast…..ooops 🙂 But comforting because it’s one of those foods that soothe the soul and makes everything better.
Moist Cornbread Recipe
It’s perfect to pair with hearty meals, soups, and stews. Now, not all cornbread recipes are equal, trust me on this one guys. I have made a lot of cornbread in my time and there are some things that just can’t be changed in the recipe.
We want a moist, tender yet slightly crumbly cornbread. It also has to have some flavor and the only way to get that is with butter and buttermilk. There can be no substitute!
Oil will make a really tender and moist cornbread but it will lack in flavor and that’s why the butter is paired with buttermilk. The butter gives some flavor and the buttermilk keeps it moist and tender.
So, please just don’t substitute on this recipe to try and make it “healthier” because it will disappoint you, I promise!
Southern Cornbread or Sweet Cornbread
Now, for the sugar. Are you team sweet cornbread or more on the southern less sweet cornbread team??? For me, it just depends on what I am going to pair my cornbread with.
If I am making it to go with a nice rich, thick and hearty stew I tend to go less sweet with my cornbread. If I am just having a cornbread craving and pretty much know I am going to be eating at least half of the pan I go the sweeter route.
So, you will see that I give a range for the sugar quantity in this recipe. That way the choice is yours. Sweet or savory.
Watch our video on how to make Buttermilk Cornbread
This Buttermilk Cornbread is light tender and has a beautifully moist crumb! It's easy to make in a skillet or baking dish and only uses one bowl!
- 1 cup (190g) cornmeal
- 1 cup (130g) all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons - 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup (236ml) buttermilk
- 2 large eggs
- 1/4 cup (60ml) butter, melted
Preheat oven to 400 degrees F (204 degrees C). Place a pat of butter (about 1/2 tablespoon) in a 10" cast iron skillet. Place in oven to allow skillet to warm up and melt the butter. Or if you don't have a cast iron skillet lightly grease a 9x9 baking pan, set aside.
Meanwhile, In a large bowl combine the cornmeal, flour, baking powder, sugar, and salt. Add in the buttermilk, eggs, and butter. Stir just until combined, don't overmix!
Spoon into prepared pan and spread into an even layer. Bake for 18-22 minutes or just until a toothpick inserted in the center comes out clean. Don't overbake.
- Tightly wrap any leftovers with plastic wrap. Or wrap in plastic wrap and foil and freeze for up to 3 months.
- If you do not keep buttermilk on hand, you can make your own by adding 3 teaspoons of fresh lemon juice or white vinegar to a large liquid measuring cup. Then add enough regular room temperature milk (I strongly recommend whole milk for moist cornbread) to make 1 cup total. Stir and let sit for 5 minutes. This soured milk can be used in the recipe.
- Don't replace the buttermilk with just plain milk though and don't replace the melted butter with oil. It will drastically change the outcome of the cornbread.
- Can substitute sugar with brown sugar for a slightly different flavor.
- Nutrition Values Calculated using 2 Tablespoons sugar.