Baking & Pastry > Bread Baking > Quick Breads > Cornbread Recipe

Classic Buttermilk Cornbread

This classic buttermilk cornbread recipe is a simple and delicious side dish that pairs perfectly with chili, soups, or stews. It's moist, tender, and has a slightly sweet flavor. It is sure to be a family favorite!

Prep Time
10 minutes
Cook Time
20-25 minutes
Servings
8
Ingredients
  • 1 cup All-purpose flour
  • 1 cup Yellow cornmeal
  • 1/4 cup Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 1/4 cups Buttermilk
  • 1 Large egg
  • 1/4 cup Unsalted butter, melted

Get Started

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or a 9-inch cast iron skillet. A cast iron skillet will give you a crispier crust.

Combine Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, and melted butter.

Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Bake

Pour the batter into the prepared pan or skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool and Serve

Let the cornbread cool in the pan for a few minutes before cutting into squares and serving. Serve warm with butter, honey, or your favorite toppings.

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FAQ

  • Can I use regular milk instead of buttermilk?

    Yes, you can substitute regular milk, but the cornbread will not be as moist or tangy. To mimic buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and let it sit for 5 minutes before using.
  • Can I add anything else to the cornbread?

    Absolutely! Chopped jalapeños, shredded cheddar cheese, or cooked bacon are all great additions to cornbread. Add them to the batter before baking.
  • How should I store leftover cornbread?

    Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage.