Buttermilk Cornbread
Serve this classic southern-style buttermilk cornbread with beans, peas, or chili for an unforgettable meal. Makes a big batch!
This Southern-style buttermilk cornbread is simple, rustic, and perfect for feeding a crowd. With its golden top, moist crumb, and slight tang from the buttermilk, it’s a comforting classic that pairs beautifully with just about any hearty main—especially beans, peas, chili, or greens.
It bakes up in a big pan, making it a great choice for family dinners or church suppers. And while traditional Southern cornbread is savory, you can easily add a little sugar if you prefer a sweeter version.
What You’ll Like About This Dish
- Classic Southern flavor. No sugar needed (unless you want it)—just cornmeal, buttermilk, and butter.
- Feeds a crowd. Baked in a 9×13 pan, it’s perfect for big family meals or potlucks.
- Moist and tender. The buttermilk and eggs give it just the right crumb.
- Versatile side. Great with beans, greens, chili, soups, or even breakfast eggs.
Ingredient Notes
- Cornmeal: Use plain yellow cornmeal for classic texture and flavor.
- All-purpose flour: Adds lightness and helps the cornbread hold together.
- Baking powder & soda: Both leaveners are needed—soda reacts with the buttermilk, and powder gives lift.
- Salt: Enhances flavor; use fine salt to disperse evenly.
- Eggs: Bind the batter and contribute to structure and richness.
- Buttermilk: Adds moisture and a slight tang—key for authentic Southern cornbread.
- Butter: Melted for richness and flavor—plus extra for greasing the pan.
- Optional sugar: Add ¼ to ½ cup if you like your cornbread on the sweet side.
Steps to Make Buttermilk Cornbread
- Grease a 9×13-inch baking pan with butter and preheat oven to 425°F.
- In a large bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
- In another bowl, beat the eggs with buttermilk.
- Add the egg mixture and melted butter to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake until golden brown and firm in the center.
- Let cool slightly before slicing and serving.
Tips
- Preheat your pan for a slightly crispier bottom crust.
- Don’t overmix the batter—just stir until combined for a tender texture.
- Use full-fat buttermilk for the best flavor and moisture.
- Add a handful of corn kernels or shredded cheese to the batter for a variation.
Recipe Variations
- Sweeter version. Add ¼ to ½ cup sugar to the batter if desired.
- Cheesy cornbread. Stir in 1 cup of shredded cheddar or Monterey Jack cheese.
- Add corn. Mix in ½ cup of corn kernels—fresh, frozen, or canned (drained).
- Hot and savory. Add minced jalapeños or a pinch of cayenne for heat.
- Skillet option. Bake in a hot greased cast iron skillet for a crispier crust.
Serving Suggestions
- Serve with black-eyed peas or Southern-style pinto beans.
- Pair with collard greens or mustard greens for a classic combo.
- Spoon chili over a slice for a filling one-bowl meal.
- Add a pat of butter and drizzle of honey for a breakfast treat.
- Use as a base for cornbread dressing or stuffing.
How to Store
Refrigerate: Wrap cooled cornbread in plastic wrap or store in an airtight container for up to 4 days.
Freeze: Cut into portions, wrap tightly, and freeze for up to 3 months. Thaw at room temperature or gently reheat from frozen.
Reheat: Warm slices in the oven at 300°F or microwave briefly until heated through. Cover loosely with foil if reheating a larger portion to prevent drying.
Buttermilk Cornbread
Ingredients
- 1 1/2 cups cornmeal
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder, aluminum free
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 1/2 cups buttermilk
- 8 tablespoons butter, melted
Instructions
- Grease a 9-by-13-by-2-inch baking pan with butter. Heat the oven to 425°F.
- Combine the cornmeal, flour, salt, baking powder, and soda in a large bowl. In another bowl, whisk eggs with buttermilk; add to the dry mixture along with melted butter. Mix until blended.
- Spread the batter in the prepared pan and bake for 15 to 20 minutes, until browned around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
