This Buttermilk Cornbread is moist and buttery with crispy edges, and it takes no time to prep and bake. Make this recipe once, and you won’t reach for that boxed cornbread mix again.

Buttermilk Cornbread.

This one bowl buttermilk cornbread recipe is so easy to make, and it bakes in less than 30 minutes. Bake it while you’re finishing up the rest of the meal.

Ingredients needed for this recipe

  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups full-fat buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter

How to make Buttermilk Cornbread

  1. In a large bowl, whisk together the dry ingredients. 
  2. In a medium bowl, whisk together the buttermilk and eggs.
  3. Add the wet mixture to the dry and mix just until combined. It will be slightly lumpy. Allow the mixture to rest while you preheat the skillet.
  1. Add the butter to the iron skillet. Place it in the oven until the butter is melted and starting to sizzle and turn brown. Remove from the oven.
  2. Pour the batter mixture into the iron skillet. Bake for 20 to 25 minutes until a toothpick comes out clean. I bake for 20 minutes. If you want a darker crust, bake for 25. Some people like their cornbread dark and very crusty.
Buttermilk Cornbread.

Pro tips for this recipe

  • If you want cornbread that has a crunchy crust on the sides and bottom, make sure to use an iron skillet, and preheat the skillet and the butter. I actually heat the butter in the skillet until it’s sizzling and turning brown.
  • For extra crispy edges, allow the cornbread to remain in the skillet for at 5 minutes once it’s baked, before transferring it to a wire rack to cool.
  • Measure the flour correctly. Too much flour will cause the cornbread to be dry and crumbly. Spoon the flour into your measuring cup and level off with the edge of a knife.
  • Use regular all-purpose cornmeal in this recipe. It’s usually fine or medium grind. I used Quaker yellow cornmeal in this recipe. You can feel free to use white. The yellow cornmeal is a tiny bit sweeter than white, and of course it results in a yellow cornbread. Don’t use a self-rising cornmeal mix or cornflour.
  • Use unsalted butter in this recipe, or you might end up with too much salt. The recipe has salt in the ingredients.
  • Use full-fat buttermilk if possible. It lends more flavor to the cornbread. However, if you can’t find full-fat buttermilk, go ahead and use low-fat.
  • This recipe calls for melting the butter in a hot iron skillet. Once the batter is poured into the hot skillet, a rim will form around the cornbread as it bakes. If you want totally smooth cornbread, with no cornbread rim around the edges, feel free to add the hot melted butter from the hot skillet to the batter, then pour the batter into the greased skillet.
  • Baking this cornbread in an iron skillet results in a crispy bottom and edges. If you don’t have an iron skillet, you can use a round cake pan, or even a 9″ square pan. Make sure if you use something besides an iron skillet, that it can be preheated empty in a hot oven.
  • This recipe contains no sugar. If you prefer to make it a sweeter cornbread, I don’t suggest using more than 1/4 cup of granulated sugar. You can also use honey. If you’re looking for a light and fluffy sweet cornbread, like they serve at some restaurants, you might look for one using a cake mix.
Buttermilk Cornbread.

Cornbread is the perfect side dish for hot meals. I like to serve this cornbread with my Hearty Beef Stew, Hamburger Steaks with Onion Gravy, and Crockpot Beef Tips & Gravy.

Buttermilk Cornbread.

Here are more bread recipes that are great to serve with dinner…

Amish Sour Cream Cornbread, Perfect Corn Muffins, and Buttermilk Drop Biscuits.

Buttermilk Cornbread.
Buttermilk Cornbread.

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Buttermilk Cornbread.

Buttermilk Cornbread

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 wedges 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

This Buttermilk Cornbread is moist and buttery and takes less than 30 minutes to bake. It’s a great side with any meal.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 cup plain yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 cups full-fat buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter

Instructions

  1. Preheat oven to 425 degrees. Adjust oven rack to the center. Set aside a 10-inch iron skillet.
  2. In a large bowl, whisk together the dry ingredients.  In a medium bowl, whisk together the buttermilk and eggs. Add the wet mixture to the dry and mix just until combined. It will be slightly lumpy. Allow the mixture to rest while you preheat the skillet.
  3. Add the butter to the iron skillet. Place it in the oven until the butter is melted and starting to sizzle and turn brown. Remove from the oven.
  4. Pour the batter mixture into the iron skillet. Bake for 20 to 25 minutes until a toothpick comes out clean. I bake for 20 minutes. If you want a darker crust, bake for 25. Some people like their cornbread dark and very crusty.
  5. Cut into 8 wedges and serve hot as a side or buttered with your favorite jam or honey.

Notes

  • If you don’t have an iron skillet, you can use a round cake pan, 2 quart baking dish or a square pan.