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A close-up of a golden slice from a moist cornbread recipe, topped with melting butter and a generous drizzle of honey.

Best Homemade Buttermilk Cornbread

This recipe delivers the ultimate homemade cornbread: perfectly moist, tender, with a slightly sweet crumb and a wonderfully golden, crispy crust. It's the ideal comforting side for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups yellow cornmeal fine or medium grind
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar adjust to taste for sweetness
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 1/2 cups buttermilk room temperature
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
For Skillet
  • 1 tbsp vegetable oil or bacon grease

Equipment

  • 10-inch Cast Iron Skillet
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Preheat Oven & Skillet Group
  1. Preheat your oven to 400°F (200°C). Place the 10-inch cast iron skillet (or an 8x8 inch baking dish) in the oven as it preheats. This step is crucial for a perfectly crispy crust.
Prepare Dry Ingredients Group
  1. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Ensure there are no lumps.
Prepare Wet Ingredients Group
  1. In a separate medium mixing bowl, whisk together the buttermilk, large eggs, and melted butter until smooth. Make sure the butter isn't too hot, or it might cook the eggs.
Combine Batter Group
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until combined. Do not overmix; a few small lumps are okay. Overmixing can lead to tough cornbread.
Bake the Cornbread Group
  1. Carefully remove the hot skillet from the oven using oven mitts. Add the tablespoon of vegetable oil or bacon grease to the hot skillet and swirl to coat the bottom and sides thoroughly. The oil should shimmer and might smoke slightly.
  2. Immediately pour the cornbread batter into the hot, greased skillet. It will sizzle when it hits the hot oil, which helps create that amazing crispy crust.
  3. Return the skillet to the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean.
Cool and Serve Group
  1. Once baked, remove the cornbread from the oven. Let it cool in the skillet for 5-10 minutes before inverting it onto a wire rack or cutting board. This helps prevent sticking and allows it to set.
  2. Slice into wedges and serve warm with butter, honey, jam, or as a side to your favorite chili, stew, or BBQ. Enjoy your Best Homemade Cornbread!

Notes

For extra flavor, you can add 1/2 cup of shredded cheddar cheese or a few slices of cooked and crumbled bacon to the batter. If you don't have buttermilk, you can make a substitute by adding 1 1/2 tablespoons of white vinegar or lemon juice to a measuring cup, then filling the rest of the way to 1 1/2 cups with whole milk. Let it sit for 5 minutes before using.