Southern-Style Buttermilk Cornbread Recipe

Last updated on March 18th, 2025

A cornerstone of Southern cuisine, cornbread represents more than just a side dish—it’s a celebration of simplicity and tradition. When made properly with buttermilk and cooked in a preheated cast-iron skillet, it achieves an irresistible combination of crispy exterior and tender, fluffy interior that makes it an essential companion to everything.

Recipe

Ingredients

• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• ⅓ cup melted butter, plus 2 tablespoons for the skillet
• 10-inch cast-iron skillet

Steps

1. Position a rack in the center of your oven and place your cast-iron skillet inside. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In a separate medium bowl, whisk the buttermilk and eggs until smooth. Gradually stir in the melted butter.
4. Make a well in the center of the dry ingredients and pour in the wet mixture.
5. Gently fold the ingredients together until just combined. Some small lumps are okay—don’t overmix!
6. Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of butter to the skillet, swirling to coat the bottom and sides as it melts.
7. Pour the batter into the sizzling buttered skillet. Listen for that satisfying sizzle!
8. Bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
9. Allow to cool in the skillet for 5 minutes before serving.

Tips and Tricks

• Room Temperature Ingredients: Allow your buttermilk and eggs to come to room temperature before mixing. This ensures even baking and a better rise.
• Don’t Overmix: Gentle mixing is crucial. Overmixing develops gluten, resulting in tough, dense cornbread.
• Preheating the Skillet: This step is non-negotiable! It creates that signature crispy bottom crust and helps with even baking.
• Buttermilk Substitute: No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to regular milk and let stand for 5 minutes.
• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

How to Serve

Southern cornbread shines in numerous settings. Serve it piping hot with a pat of butter melting on top, or try these classic pairings:

• Alongside a bowl of chili or stew
• With honey or maple syrup for breakfast
• Crumbled into a glass of cold buttermilk (a true Southern tradition)
• As a base for cornbread dressing during holidays
• With beans, collard greens, or other Southern sides

Perfect Southern Cornbread: Your New Favorite Side Dish

This Southern-style buttermilk cornbread recipe gives you everything you want – crispy outside, soft inside, and just the right amount of flavor. You’ll love how it works great as a side dish or a quick snack. And it’s super easy to make! Just remember these two important tips for the best results: always heat your cast-iron skillet first, and mix your ingredients gently. Now you’re ready to bake some amazing cornbread that will have everyone asking for seconds!

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