Elevate dinnertime with this effortlessly made Southern buttermilk cornbread cooked in a cast-iron skillet. This is a comforting side dish that complements any meal with a touch of Southern charm.
Get ready for some crumbly yet tender cornbread with a tasty crispy crust, thanks to cooking it in cast iron. This cornbread is destined to be your top pick for both casual weeknight meals and special holiday dinners.
Table of Contents
Ingredients You Need To Make This Recipe
A complete list of ingredients, measurements, and detailed printable recipe instructions can be found in the recipe card located at the bottom of this post.
- Unsalted butter. Melted butter is mixed into the batter and butter is also melted in the cast-iron skillet in the oven. This helps create an extra-crispy crust on the cornbread!
- Cornmeal. Cornmeal is the base for cornbread and gives it its signature corn flavor and crumbly texture. You can use either yellow or white cornmeal, but I used yellow for this recipe. I recommend using good-quality, stone-ground cornmeal as opposed to fine-ground cornmeal, which is recommended for my southern spoon bread recipe.
- All-purpose flour. A small amount of all-purpose flour is combined with the cornmeal to lighten the texture of the cornbread.
- Baking powder and baking soda. These are the leavening agents used to make the cornbread rise. Make sure your baking powder and baking soda are no more than six months old. Old leavening agents can cause your cornbread to turn out hard and dense.
- Salt. A small amount of salt enhances the other flavors in the cornbread.
- Buttermilk. Buttermilk gives the cornbread an irresistible subtle tanginess and also helps the cornbread bake up tender. You can use low-fat or whole buttermilk for this recipe. Buttermilk is also a must for my southern hush puppies recipe!
- Honey (optional). Traditional southern cornbread does not feature honey as an ingredient. However, a small amount of honey adds the most subtle floral note and a hint of sweetness without taking this recipe too far away from traditional southern cornbread.
- Eggs. Eggs act as the binder for the cornbread and help it holds its shape when sliced.
Variations and Substitutions
You can adjust the ratio of cornmeal to flour in this recipe to suit your tastes. Some people prefer more flour, which gives the cornbread a more cake-like texture.
You can add two tablespoons of granulated sugar to the cornbread instead of the honey if you like. You may also omit the honey and sugar altogether for classic unsweetened southern cornbread. If you prefer sweet, fluffy cornbread, you will LOVE my sweet cornbread muffins!
How To Make This Recipe
- Preheat your oven to 400°F. Place two tablespoons of butter in the cast-iron skillet and place the skillet in the oven for about five minutes while you mix the cornbread batter.
- To a medium mixing bowl, add the cornmeal, flour, baking powder, baking soda, and salt. Use a whisk to mix the dry ingredients together.
- To a small mixing bowl, add the buttermilk, honey (if using), and eggs. Use a whisk to beat the wet ingredients together until combined.
- Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until no more dry cornmeal is visible. Pour the melted butter into the batter and mix with the rubber spatula until combined. Remove the skillet from the oven and carefully pour the batter into the hot skillet.
- Bake the cornbread in the preheated oven for 20-25 minutes or until golden brown on top. Allow the cornbread to cool for 10 minutes, slice, and enjoy! Serve slices with butter slathered on them if desired.
What Makes Southern Cornbread Different?
Southern cornbread, in keeping with tradition, is typically unsweetened, crumbly, and prepared in a cast-iron skillet. This sets it apart from the sweeter, cake-like cornbread preferred in many other regions across the United States.
Recipe FAQs
You may substitute whole milk or half and half for the buttermilk in this recipe if you need to. However, for authentic Southern cornbread, I strongly recommend using buttermilk.
Stone ground cornmeal oftentimes contains black specks from the skin of the corn, which does not affect flavor.
Make-Ahead and Storing Instructions
This cornbread can be prepared a day in advance. Allow the cornbread to cool completely, wrap the skillet tightly in plastic wrap, and store it in the refrigerator until ready to serve. Reheat the skillet of cornbread in the oven.
Leftover buttermilk cornbread can be wrapped in plastic wrap or foil and stored at room temperature for up to three days and in the refrigerator for up to a week.
Pro Tips for the Best Buttermilk Cornbread
- Measure your cornmeal and flour properly by spooning them into a measuring cup and leveling off with a knife. Too much cornmeal or flour can cause your cornbread to turn out dry and dense.
- Heat the skillet in the oven before adding the batter for the crispiest crust. If you skip the step, the cornbread will still be delicious, but you would be missing out on an added texture element that takes this cornbread over the top! I use this same method for my blueberry cornbread.
- Use good quality cornmeal! Coarse, stone-ground cornmeal is the way to go for the best southern cornbread!
More Southern Recipes You Will Love!
If you tried this Classic Southern Buttermilk Cornbread recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Classic Southern Buttermilk Cornbread
Equipment
Ingredients
- 6 tablespoons unsalted butter - divided
- 1 ½ cups yellow cornmeal - 210g, weighed or spooned and leveled
- ½ cup all-purpose flour - 65g, weighed or spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons honey - optional
- ¾ cup buttermilk - whole or lowfat
- 2 large eggs
Instructions
- Preheat your oven to 400°F. Place two tablespoons of butter in the cast-iron skillet and transfer the skillet in the oven for five minutes while you mix the cornbread batter.
- Add the cornmeal, flour, baking powder, baking soda, and salt to a medium mixing bowl and whisk until combined.
- Add the buttermilk, honey (if using), and eggs to a separate small mixing bowl and whisk until combined.
- Place the remaining 4 tablespoons of butter in a glass bowl and melt it in the microwave. Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until no more dry cornmeal is visible. Stir in the melted butter.
- Remove the skillet from the oven and carefully pour the batter into the hot skillet. Smooth the cornbread batter out into an even layer and bake it in the preheated oven for 20 to 25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for 10 minutes, slice, and enjoy!
Notes
- Measure your cornmeal and flour properly by weighing them with a kitchen scale or using the spoon and level method.
- Leftover buttermilk cornbread can be wrapped in plastic wrap or foil and stored at room temperature for up to three days and in the refrigerator for up to a week.
DuchessofNYC
My first time making homemade cornbread and this was really good! The recipe calls for 2 tablespoons butter + 4 tablespoons melted butter unsalted. You tell us to melt the 2 tbs butter in the skillet, and then you pour the batter into the pan on top of the melted butter. But you never tell us to add the 4 tbs in the batter itself! I was gonna leave that out, but then I saw the batter was so thick and dry so I stirred it in. If you could clarify that, the recipe would be superb. I may add a bit more moisture of some sort next time, but will definitely be making this again! Thank you.
Ashley Boyd
Thank you for trying the cornbread recipe. I am so happy you enjoyed it! The melted butter is added to the batter just before it is poured into the skillet. Try adding two more tablespoons of melted butter for even more moisture. Happy cooking!
Marlon Boyd
Can’t wait to use This receipt this holiday season! Thank you!
Ashley Boyd
I hope you love it!
terreia richards
This recipe reminds me of my mother/grandmother's cornbread recipe that I now use for my family.
Ashley Boyd
What a huge compliment! Thank you for checking out the recipe Terreia!