Southern Comfort Classic Buttermilk Cornbread

Best Ever Cornbread Recipe My Southern Buttermilk Secret

By Amara Vitalis August 27, 2025

Table of Contents

Southern Comfort: Your Next Cornbread Recipe

Fancy a bit of Southern charm in your kitchen? This cornbread recipe is about to become your new best mate. Honestly, it's like a hug in bread form!

A Slice of History

Southern cornbread recipe has been a staple for ages. It hails from the US South. It's proper comfort food. This version is easy.

It takes only about 40 minutes. It makes 8 servings. Perfect for sharing or solo scoffing.

Benefits of Buttermilk Bliss

This buttermilk cornbread recipe easy is packed with goodness. Buttermilk adds a tangy kick. It also helps create a super moist crumb.

Plus, Homemade cornbread is just better than store-bought. This one is perfect with BBQ or a cosy soup. It's special because it reminds me of my gran's kitchen.

Happy memories!

What You'll Need (The Squad)

1 cup (120g) all-purpose flour, plus extra
1 cup (160g) yellow cornmeal, medium grind
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup (240ml) buttermilk
1/4 cup (60ml) vegetable oil

Time to grab these ingredients. Let's get baking!

Tips for the Best Moist Cornbread

Want crispy edges? Heat your cast iron cornbread skillet in the oven first. It makes all the difference. Don't overmix the batter! A few lumps are perfectly fine.

It keeps the cornbread tender. Buttermilk is key. If you don't have any, use the vinegar trick. I've been there, done that.

It works like a charm. This cornbread recipe not sweet is a win-win. Give it a go!

Ingredients & Equipment For The Best Ever Cornbread Recipe

Alright, let's talk ingredients for this amazing southern cornbread recipe . I'm telling you, it's so good. You will love it! My Nan taught me this. Now I'm sharing it with you.

Main Ingredients Breakdown

Let's get precise! Here's what you need for this awesome cornbread recipe not sweet .

All-purpose flour: 1 cup (120g) . Ordinary flour will do.
Yellow cornmeal: 1 cup (160g) . Medium grind works best.
Granulated sugar: 1/4 cup (50g) . Just a touch!
Baking powder: 1 tablespoon
Baking soda: 1/2 teaspoon
Salt: 1/2 teaspoon
Large egg: 1
Buttermilk: 1 cup (240ml) . Super important for the best moist cornbread
Vegetable oil: 1/4 cup (60ml) or melted butter.

Buttermilk is key! The tang makes it perfect. If it is good, your buttermilk cornbread recipe easy will be fantastic.

Seasoning Notes

This is where the magic happens!

Essential spice combinations: Keep it simple. Salt is key here.

Flavor enhancers and aromatics: I love adding a pinch of cayenne. It gives it a nice kick!

Quick substitution options: No buttermilk? Add lemon juice to milk. Let it sit for a bit. Ta-da!

Equipment Needed

Don't overthink it!

Essential tools only: You will need a bowl, whisk and a 9 inch cast iron skillet .

Common household alternatives: A baking dish works. Just not as well! If you do not have a cast iron cornbread then go ahead and use the oven safe baking dish instead of buying one.

Honestly, the skillet makes a big difference. It gives a super crispy crust for the perfect easy cornbread recipe . Seriously you need this, so you can get the best homemade cornbread .

My recipe cornbread is a cracker!

Cooking Method: The Perfect Southern Comfort Cornbread Recipe

Okay, let's dive into making this best ever cornbread recipe . Honestly, it's easier than making toast, almost. We're aiming for that moist cornbread that reminds you of Sunday dinners.

You know the kind. Forget that dry, crumbly stuff!

Prep Steps: Get Your Ducks in a Row

First things first, mise en place , right? Get all your ingredients measured out. It saves so much time. Trust me.

Preheat your oven to 400° F ( 200° C) . Grease your 9 inch cast iron skillet . This is key for that crispy crust! Dust with flour.

Safety first! Use oven mitts. Duh.

step-by-step Process: Easy Cornbread Recipe

Whisk together 1 cup (120g) flour , 1 cup (160g) cornmeal , 1/4 cup (50g) sugar , 1 tablespoon baking powder , 1/2 teaspoon baking soda , and 1/2 teaspoon salt .
In another bowl, whisk 1 large egg , 1 cup (240ml) buttermilk , and 1/4 cup (60ml) vegetable oil .
Pour the wet into the dry. Stir just until combined. Lumps are okay!
Pour that batter into the hot skillet.
Bake for 20- 25 minutes . A toothpick should come out clean.
Cool slightly before slicing and serving.

Pro Tips: Secret Southern Cornbread Recipe

For extra crispy edges, preheat that cast iron skillet in the oven ! Don't overmix. It makes the cornbread tough.

Buttermilk cornbread recipe easy is also a must. If you don't have buttermilk, add a tablespoon of lemon juice to regular milk.

Now, this cornbread recipe not sweet is great. But if you like it sweeter, add a bit more sugar. Want a spicy kick? Add some jalapeños! This southern cornbread recipe is very easy and totally adaptable.

You know?

This homemade cornbread is fantastic fresh. You can store it in an airtight container for a day or two. Enjoy your recipe cornbread !

Recipe Notes for the Best Ever Cornbread Recipe

Alright, let's talk about some extra bits for this southern cornbread recipe ! Honestly, these are things I've learned along the way.

You know, the stuff that makes a good cornbread recipe great .

Serving Suggestions for Your Cornbread Recipe With Buttermilk

Presentation matters, right? I love slicing my cast iron cornbread into wedges. You can serve it on a wooden board.

Maybe add a sprig of rosemary. It looks fancy! This best moist cornbread is awesome with chili. Try it with pulled pork too.

A little honey butter is divine. Some folks like a drizzle of honey. Drinks wise, sweet tea is classic. A crisp apple cider is a great shout as well.

Storage Tips for Easy Cornbread Recipe

Leftover recipe cornbread ? No problem! Pop it in an airtight container. Store it in the fridge. It'll last for up to a week.

Want to freeze it? Wrap it tightly in foil. Then, put it in a freezer bag. It stays good for about two months.

Reheating is a doddle. Wrap it in foil. Warm it in a 350° F ( 175° C) oven for 10 minutes.

Microwave it for a few seconds if you are in hurry.

Variations on a Homemade Cornbread

Feeling adventurous? Add some jalapeños and cheddar. This gives a lovely kick. Want something sweeter? Use honey instead of sugar. For a gluten-free version, try gluten-free flour.

Nutrition Basics for Cornbread Recipe Not Sweet

This Buttermilk cornbread recipe easy has about 220 calories per serving. It's got around 5 grams of protein. There are 10 grams of fat.

Carbs clock in at 30 grams. You also get 8 grams of sugar and 300mg of sodium. Cornbread provides fiber.

It also has some vitamins. It's a comforting treat.

Okay, you got this! Don’t be afraid to experiment. This cornbread recipe is super versatile. Have fun and enjoy your delicious creation!

Frequently Asked Questions

Why did my cornbread recipe turn out dry?

Dry cornbread is a common baking woe! Usually, it's due to overbaking. Make sure you're checking for doneness with a toothpick it should come out clean. Also, overmixing the batter can develop the gluten in the flour, leading to a tougher, drier result.

Mix until just combined, like you're making a delicate Victoria sponge!

Can I make this cornbread recipe ahead of time?

You can certainly get a head start! Prepare the batter and keep it covered in the fridge for up to 24 hours. However, keep in mind that the baking powder and soda will start to lose their oomph over time, so the cornbread might not rise quite as high.

Think of it like letting the fizz out of your favourite lemonade still tasty, but not quite the same.

I don't have buttermilk. What can I use instead in this cornbread recipe?

No buttermilk, no worries! You can easily make a substitute. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for about 5 minutes it'll curdle slightly and thicken, mimicking the tang and texture of buttermilk. Consider it your Mary Berry approved kitchen hack!

How do I store leftover cornbread and keep it from drying out?

To keep your cornbread lovely and moist, store it in an airtight container at room temperature for up to 2 days. For longer storage, pop it in the fridge for up to a week. If you're thinking long term, you can freeze it for up to 2 months.

When reheating, wrap it in foil and warm it in a low oven to prevent it from drying out think of it as a mini spa day for your cornbread!

Can I add any variations to this cornbread recipe to spice things up?

Absolutely! Cornbread is a blank canvas for flavour. Try adding 1/2 cup of shredded cheddar cheese and 1-2 finely chopped jalapeños for a spicy kick, or stir in a few tablespoons of honey for a sweeter version. You could even add some cooked bacon or crumbled sausage for a savoury twist.

Get creative and make it your own, just like your nan used to!

What's the secret to getting a crispy crust on my cornbread recipe?

A crispy crust is the holy grail of cornbread! The key is a super hot cast iron skillet. Preheat your skillet in the oven while the oven is preheating. This ensures the skillet is screaming hot when you pour in the batter, giving you that irresistible golden brown crust. It's like giving your cornbread a sun tan!