Homemade Buttermilk Cornbread Recipe
Classic Southern-style homemade buttermilk cornbread with a tender, moist interior, golden crust, and buttery flavor. Perfect as a side for chili, soups, BBQ, or breakfast.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Yield: 9 servings
- Category: Side Dish / Bread
- Method: Baking
- Cuisine: Southern / American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 425°F (220°C) and grease a 9-inch square baking pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, mix buttermilk, eggs, and melted butter until combined.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Add shredded cheddar cheese, jalapeños, or corn kernels for extra flavor.
- For sweeter cornbread, increase sugar slightly or drizzle honey over warm slices.
- Add herbs like chives or rosemary for a savory twist.
- Use a cast-iron skillet for a crispier edge.
Nutrition
- Serving Size: 1 slice (1/9 of the loaf)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
