Buttermilk Cornbread

This easy Buttermilk Cornbread recipe is moist and pairs great with chili or soup. Use it to make cornbread dressing or make it when you just need a slab of comfort food on a chilly fall day. Whatever you do, just make it because it will quickly become your favorite homemade cornbread recipe too.

Why I love this classic cornbread recipe

Nothing says fall like a warm bowl of chili and a wedge of skillet cornbread, in my house at least. This is my favorite cornbread recipe, and has been for a zillion years, because it always comes out perfect. Just the right amount of sponge, not too sweet, and is a great base if you’re feeling like experimenting in the kitchen. I’ve added jalapenos, cheese, corn kernels, and it never fails to impress.

Pair this simple recipe with chili, a hearty soup or stew, or make a double batch and use it to make stuffing  for a turkey or side dish.

Ingredients in Homemade Buttermilk Cornbread

The base recipe is simple and requires only a handful of ingredients you’re likely to have in your pantry.

• Yellow Cornmeal
• All Purpose Flour
• Baking Soda & Baking Powder
• Sugar
• Eggs
• Buttermilk
• Butter
• Kosher Salt

Find the printable recipe with exact measurements and instructions below.

How to Make Moist Buttermilk Cornbread

1. Mix together your dry ingredients in a bowl and set aside.
2. Melt the butter in a cast iron skillet or microwave on medium low until melted.
3. Whisk the eggs, buttermilk and slightly cooled melted butter together and add to the dry ingredients.
4. Whisk the wet and dry together just until incorporated. You don’t want to overwork the flour so there should be a few lumps left.
5. Pour into the cast iron skillet and bake at 425ºF for 20-25 minutes until you have a golden brown crust and a toothpick inserted in the center comes out clean. Remove and allow to cool slightly before serving with a pat of butter, drizzle of maple syrup or honey..

Tips for Storing

• Store – cooled leftover cornbread can be wrapped tightly with plastic wrap or cut into serving sizes and store in an airtight container.
• Reheat – reheat in the oven at 325ºF for about 10 minutes. Or microwave in short 30 second bursts until warmed through.
• Freeze – for longer storage wrap tightly in plastic wrap or zip top pouch and store for up to 3 months.
• Substitute type of cornmeal – I like to do a 50/50 mix of coarse ground yellow cornmeal (I buy it at the asian market) and fine grind cornmeal to add a little texture. 
• Spice – try adding 1 tablespoon Chili Powder or 2 teaspoons of a blend like Tajin for a Tex-mex take on cornbread.
• Cornbread Muffins –  line a 12-count muffin tin with liners or spray with nonstick spray. Divide batter evenly and bake at 350ºF for 20-23 minutes, or until a toothpick comes out clean.
• Sweeter cornbread – use a 50/50 mix of white sugar and light brown sugar to get a sweeter corn bread.
• Cornbread Croutons – I use this recipe a ton during the holiday season by making it in a square baking pan, cubing and toasting in the oven at 300ºF. Toss the croutons with cooked sausage, sauteed onions, and a few splashes of chicken stock to make a delicious cornbread dressingside dish.
• Savory Cornbread – add caramelized onions, snipped chives & parmesan cheese, or minced jalapenos.

Recipes to pair with a piece of cornbread

• ​The Best Chili You’ll Ever Eat!
• Chuck Wagon Chili from Emeril Lagasse
• Turkey Chili with Yam & Black Beans
• Chorizo, Sweet Potato & Black Bean Chili
• Creamy Chipotle Tomato Soup