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The Best Moist Buttermilk Cornbread Recipe (Classic Southern Style)

Close-up of a square slice of moist buttermilk cornbread with a golden-brown, shiny top, served on a white plate.
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Bake this classic Southern buttermilk cornbread for a tender, moist crumb and slightly crisp edges. This easy recipe uses simple ingredients and is perfect served alongside chili or barbecue.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
  • 2 large eggs

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk and eggs until combined.
  4. Pour the melted butter into the buttermilk mixture and stir briefly.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. Do not overmix; a few lumps are acceptable.
  6. Carefully remove the hot skillet from the oven. Add 1 tablespoon of butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
  7. Pour the cornbread batter immediately into the hot, buttered skillet.
  8. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For extra crispy edges, ensure your cast iron skillet is fully preheated before adding the batter.
  • If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
  • This cornbread pairs well with honey or a pat of salted butter.

Nutrition

Find it online: https://mistyplate.com/buttermilk-cornbread-recipe-moist-fluffy/