Damn Delicious

Buttermilk Cornbread

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

This side dish is such an underrated side. It’s sometimes overlooked. Kind of seen as just a filler perhaps?

Except it’s not. It’s absolutely not. It’s the best kind of southern cornbread one can ask for.

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

It’s perfectly fluffy, moist, and slightly sweet, and IT IS DANGEROUSLY GOOD, particularly with extra butter on top, melting right into the warm bread with a drizzle of honey. It’s perfection to say the least.

Serve right in the cast iron skillet to keep warm and for presentation purposes. Two birds. One stone, right?

Buttermilk Cornbread - So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

Buttermilk Cornbread

So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO BOMB.

15 minutes30 minutes

Ingredients:

  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 cups reduced fat buttermilk
  • 1 large egg
  • 6 tablespoons unsalted butter, melted and divided

Directions:

  1. Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
  3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
  5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
  6. Serve warm.

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90 comments

  1. Rated 5 out of 5

    Tastes great first time I made it. I did cut the salt 500 mg a quarter teaspoon. Still tastes great have watch sodium intake.

  2. Is the batter supposed to be SUPER thick?

  3. Rated 3 out of 5

    The flavor is terrific. But this is far too much baking powder. Maybe one teaspoon would work. But 4 made it a buzzard consistency. 

  4. Too much of a sugar taste for me and 425 degree temp burned the top of my cornbread in 20 mins.

  5. Rated 5 out of 5

    This recipe went together easily, and it really worked. I would describe it as having a character all it’s own, distinguished by a crunchy crust, a hearty crumb, and an overall robust texture and flavor. I set the timer for 15 minutes (middle rack of the oven), and it was already plenty golden brown and starting to pull away from pan edges. I set timer for 6 minutes and decided to pull.  It was pretty perfectly done and presented beautifully.

  6. Rated 5 out of 5

    This is my second time making it. Both of us loved it. It is still i the oven. I added a little more sugar as my husband likes sweeter taste. I love the recipe as it is. Next time I will remember to keep  buttermilk and egg in the room temperature, as the melted butter got hardened when mixed.

  7. Your directions were unclear to me:

    “Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.”

    Add remaining 3 teaspoons of melted butter to hot skillet or to batter?

    • The above comment is not mine! I read this before replying to someone else’s comment below. How is this happening?

      • She’s talking about taking the heated skillet from the oven and adding three tablespoons of butter to ensure that yummy crispy crust around the outside. Then adding the completed cornbread batter to the prepared skillet and baking.

  8. Rated 5 out of 5

    Have never reviewed a recipe before. But this was the best cornbread I’ve ever made. I added a few tblsp of canned corn and finely chopped jalapenos. Perhaps a little more salt (cook only with unsalted butter). Served it with pintos and pork. Very yum.

  9. I do not have cast iron skillet – what’s the best alternative for that?

  10. Rated 5 out of 5

    Tasted just like Mom’s. I halved the recipe and omitted the sugar as Mom doesn’t out sugar in hers. I used an 8-inch skillet and cooked it in my toaster oven. Perfect size for a couple. Mom eyeballs he’s and doesn’t use a recipe. This is the closest I’ve found. Perfect!

  11. Rated 5 out of 5

    I loved this recipe. I’ve been looking for the perfect recipe for my taste and this is it. I thought it would be too sweet but I decided to follow the recipe and I’m glad I did, not too sweet at all. The only change I made was using 1 cup of Bob’s Red Mill regular grind and 1/2 cup coarse grind. It turned out great. I will definitely make this again.

  12. Rated 4 out of 5

    Great easy cornbread recipe for a bread that really tastes like corn, not cake but here’s a way to make it twice as good. Soak the cornmeal in the buttermilk, sugar and salt overnight or at least for a few hours. You want the cornmeal to plump up and get soft and moist instead of gritty. Everyone will remark on how moist the cornbread is. Then add the eggs, butter, flour and NON- ALUMINUM baking powder to avoid that metallic baking powder taste.

    • I read your comment with a ‘twice as good, yeah right’ attitude. But oh boy you weren’t kidding. Best cornbread I ever made. Including the fact that I had no wheat flour in the house and used all brown rice flour. With that I’m generally ready to accept a crumbly, less slice-able thing, but this holds together beautifully. A scootch too sweet to be strictly southern, will probably reduce to 2T sugar (and I used 1/2 erythritol, it was fine).
      So thank you to Chungah for the delicious recipe and to Marie for the preparation tip. I’ll never make cornbread again without soaking the cornmeal!!

  13. Rated 5 out of 5

    Fantastic recipe! This is my second time making it. Got a pan in the oven right now. It is so moist and flavorful and I love the crispy edges. Absolutely delicious!

  14. Rated 5 out of 5

    EVERYTHING I’ve made from your site is amazeballs!! During these strange times where I’m not able to cook at work and happen to find myself staying with my mother, experimenting in the kitchen is keeping me sane. Made this cornbread tonight alongside bison and 3 bean chili and it was a big hit. So moist, so fall apart buttery, perfect. Gonna try your jalapeno cheddar corn muffins tomorrow as the 3 of us nearly polished off the pan of cornbread tonight! Thanks!

    • I am using the butter milk left over from mixing heavy cream into butter. Two questions, can I use the fresh butter milk without adding vinegar or lemon juice and do you soak the cornmeal in the two cups of milk and then combine everything?

  15. Rated 5 out of 5

    I don’t use GF mixes as they are all very sweet ‘corn muffin’ style mixes. This recipe turned out the best of the ones I’ve converted to GF.
    I made this recipe tonight…it was so good!! We are gluten free so instead of regular flour…I used Bob’s Red Mill GF 1 to 1 all purpose flour, added 1/2 teaspoon baking soda, increased the salt to 1&1/4 tsp & decreased the sugar to 3 Tablespoons. I used canola oil in the batter & in the skillet as I am short on butter. I also used regular milk with vinegar for buttermilk. It was really, really good. I’ll keep this one!
    Notes: I’m also out of bacon drippings which is what I typically use in the skillet along with a little canola oil. If I was making sweet cornbread…I would use butter, for sure. We have a few “sweet cornbread only” in our family that a make a second skillet for. Always use iron skillets to bake in & serve from but remember not to store it in the skillet. That creates moisture which can start a little rust & the cornbread takes on a metallic taste.
    #damndelicious

  16. Rated 5 out of 5

    This cornbread recipe was fantastic! I also used the chili recipe that is given from damndelicious and it was just as great.  The two were absolutely terrific together! The family loved both!

  17. Rated 5 out of 5

    OH MY GOODNESS!!  Make this NOW!  JUST DO IT!  ABSOLUTELY PERFECT!
    Thank You Damn Delicious, you ROCK! 

  18. Rated 5 out of 5

    I’ve made this several times, substuting 1/2 the buttermilk with whole milk, or plain Greek yogurt and whole milk when I didn’t have buttermilk. Every single time it turned out delicious! Using melted butter in the hot cast iron skillet gives it the most crispy, buttery crust. I’ll never make boxed cornbread again!

  19. Just made it. Delicious!

  20. Rated 4 out of 5

    This is a great recipe that does exactly what it says: fluffy interior, crunchy brown exterior. Easy and quick to do. It is too sweet for my tastes, so I halved the sugar and it was a nice amount. I would definitely consider swapping for honey or not using any sweetener at all if you want a more traditional/savoury cornbread. I tried two recipes from other sites before this and the texture was never right, so this one is a blessing.

  21. Rated 5 out of 5

    This is a delicious recipe.  I did not have quite enough cornmeal so substituted 1/4 cup masa.  It worked fine!
    Thanks so much,
    Carolyn

  22. Wonderful recipe but not Southern. Southern cornbread is made with white cornmeal and not sweet…then they put sweet stuff on it. This is more like Yankee cornbread where I come from.

  23. Rated 5 out of 5

    Perfect.  Will try with jalapeño and cheddar next time. 

  24. Rated 5 out of 5

    So delicious! Thank you!

  25. Rated 4 out of 5

    I really loved this recipe. I also added a can of sweet corn to the recipe, and it was really moist! I will certainly make this again, and would like grind up some of the corn before adding it next time.

  26. Rated 5 out of 5

    BEST EVER! Love it. Will definitely be keeping this recipe. Love how simple the ingredients are and how quickly it comes together. Very little hands on time. Lotta bang for the buck.

  27. This looks amazing, thank you for sharing!! Would one be able to bake in a glass dish or cake pan if one doesn’t have a large cast iron? Would temperature and time differ? Thank you in advance!

  28. Rated 5 out of 5

    DELICIOUS! This is the best cornbread recipe I’ve ever found. I’ve made it dozens of times, it’s a keeper!

    The cornbread is moist, has perfect texture, tastes delicious and is easily adaptable to added or subtracted ingredients. At different times I have decreased the sugar and/or salt, omitted the sugar, added various herbs, jalapenos and canned (well drained) corn. No matter how I altered this recipe, it has turned out perfectly every time. That’s incredible!

    Thank you very much for sharing this wonderful recipe. This is worthy of a blue ribbon at the country fair!

  29. Rated 5 out of 5

    This is my go-to cornbread recipe now!  It is excellent as-is.  It is especially good griddled in a cast iron pan the next day – slice a wedge in two, butter the split sides, and toast until browned.  I add a 7 oz. can of diced green chiles and a cup of shredded cheddar cheese, and bake for ~5-10 additional minutes. 

  30. Will jiffy corn muffin mix work fine with this in place of cornmeal?

  31. Rated 5 out of 5

    Great recipe however the most impressive thing is the smithy cast iron skillet you’re cooking with! That in itself would make any cornbread better.

  32. Rated 5 out of 5

    This cornbread was delicious. My only problem was that the butter really popped and made a big mess when I put it in the hot skillet. Did anyone else have this problem?

    • I had the same problem! I was wondering if maybe I read the instructions incorrectly. I was wondering if maybe I was supposed to add the butter to the batter and not the pan? 

  33. Rated 5 out of 5

    OMG, it is dangerous…it really is Damn Delicious!  Not too sweet … perfect!  Not only is it exceptionally good it’s an impressively beautiful presentation!  I’m keeping this recipe!

    • Rated 5 out of 5

      Very good! I used a generous tablespoon of honey instead of sugar and added some chopped black olives, dried tomatos and thyme (mixed them with the dry stuff just before combining it). Still came out nice and fluffy, great recipe. Butter in the skillet makes an addictive crust.

  34. Rated 5 out of 5

    Made this with a flax egg for a friend with egg allergies and it was fantastic. That butter in the hot skillet was key too!

  35. Rated 5 out of 5

    I’d never tried making cornbread on a preheated pan. It came out DELICIOUS! My picky teen age son ate a lot and I’m taking the rest to work tomorrow to share since I’m tempted to eat it all— buttery? Light and made with fresh cornmeal I bought from a corn mill in Millville Virginia during the holidays! A keeper 

  36. *I leave out the sugar, and it tastes great. Just like grandma used to make.

  37. Rated 5 out of 5

    Quick and easy, absolutely delicious, not at all dry. I made it with a particularly thick, rich buttermilk from a local dairy, which probably added to its moist texture. Took it to a chili party and it was a hit. Bookmarking for future use! Thanks.

  38. Rated 3 out of 5

    The texture is very good, moist and almost perfect. The buttermilk flavor was too strong for our family and unfortunately nobody liked it. Might try it again with just milk like another poster did. I’m wondering if everyone else used low fat buttermilk as I used a higher fat buttermilk.

  39. Rated 5 out of 5

    Fabulous!

  40. Rated 5 out of 5

    I made this for a potluck yesterday and it was a hit! The hostess made a couple of stews so I thought cornbread  would pair nicely. I followed the recipe exactly, no modifications, and baked it for 27.5 minutes in a cast iron skillet; the edges were crisp and browned but not burned, the bread was incredibly moist but held together nicely when cut. My roommate, who was a baker for many years, saw it and remarked about how excellent it looked when it came out of the oven, and several folks asked for the recipe or remarked about how delicious it was. This is a keeper! Though I would like to try it with coconut or some other kind of flour, and try reducing the sugar. 

  41. Rated 5 out of 5

    The most delicious cornbread I have ever eaten! Easy to make, moist and that buttery, crunch on the edges – YUM! I use a bit less sugar but this will be my go-to cornbread forever! 

  42. Rated 5 out of 5

    I made this cornbread and it was very easy, turned out beautiful and had a great flavor! Thanks so much! Looking forward to trying more of your recipes in the future!
    Sincerely,
    Melinda Tarpley

  43. I best I’ve had in a long, long time!!!

  44. Rated 5 out of 5

    Excellent! I didn’t put in the sugar and I added a super large sliced jalapeno. The perfect side to go with new year’s day black-eyed peas and collard greens!

  45. Rated 5 out of 5

    Made this cornbread to accompany Jambalaya. My husband loved it and stated this is the “The Best Cornbread he has ever had!”
    I made it in my cast iron skillet (#8) and it turned out great. So easy to make makes it a hit with me. This Cornbread is moist and not dry like most cornbreads.

  46. Rated 5 out of 5

    Moist but crunchy on the outside. Pretty perfect. I used 2 eggs, and added a few tablespoons of chopped jalapeno and cranberries for the holidays. It rapidly disappeared. Baked in 11 x 13 stoneware. One piece left over reheated well in the microwave because of the moisture in it – usually corn bread is too dry for this.

  47. Rated 5 out of 5

    My boyfriend LOVED this cornbread, and he normally does not like cornbread. He even asked me to make it again the next time I made chili, so you know it’s legit.

    The only heavy baking pan I have is a scone pan (circle divided into 8 triangles) so I used that in a pinch but serendipitously I like that it came out in perfect slices, and think it may have made the batter rise even better.

  48. Rated 5 out of 5

    This recipe is the BOMB! I made two batches of this for my work chili cook-off (complete with a honey butter glaze on top) and it was a hit! People were seriously talking about the cornbread more than the chili.

  49. Rated 5 out of 5

    Excellent cornbread

  50. Rated 5 out of 5

    So good! Best recipe for cornbread.

  51. Rated 5 out of 5

    Amazing! This recipe was a hit! Thank you

  52. Rated 5 out of 5

    I have tried quite a few cornbread recipes throughout the years….this is by far the best. Not too sweet, not too salty, crispy on the bottom. I am a Yankee and I loved this recipe. Could care less if it is “southern” or not, as long as my family and I enjoy it!

  53. Can we use this recipe and put it in muffin tins?

  54. Technically this is called Johnnycake because of the sugar. In the south (I live in Georgia) that’s considered an abomination. ^_~ Still, I’m sure the Native Americans considered their own version superior to what we colonials made of it. It’s all in what you grew up eating.

  55. never mind…i see the 10″ skillet size in the 1st step!

  56. Thank you for this delicious buttermilk cornbread! This is my second visit just to say you..that my family loved it and we thank you for the detailed stuff.

  57. Rated 4 out of 5

    I tried this a few nights ago, and to be honest, no one in my family liked it. I think it is just too different from the cornbread that we grew up with here in Virginia. I think it was the buttermilk we didn’t like. What we DID like was the slight sweetness, the great texture, and the crust on the bottom. So I tried it again with just regular whole milk, and it was a hit! I also liked that it made a hearty panful, not the scanty portion that you get with the boxed mix. And it tastes worlds better than the box, of course!

  58. Rated 5 out of 5

    This was a hit for rib and mashed potatoes night!  Excellent and easy recipe.  Thank you.

  59. Rated 5 out of 5

    Possibly the best cornbread we have ever had,. Used stone ground corn meal and an extra egg. Was amazing.

  60. If you use a baking dish do you preheat it in the oven? Also what size baking dish would you recommend?
    Thanks!
    Ally-O in New Jersey

  61. Rated 5 out of 5

    I loved this cornbread! The slightly crunchy bottom and outer crust made it even better! I slathered salted butter on my slice and drizzled a good amount of honey over it. It was delicious. Thank you for a great recipe.

  62. Very excited to try this out tomorrow! Any suggestions on types of cornmeal used? Previously, I’ve used fine,  coarse and medium-grain for different recipes, but just curious what you might suggest. 🙂 Thanks! 

  63. I don’t have a cast iron skillet (yet). what other types of pans can I use?

  64. Rated 4 out of 5

    We’ve made this cornbread using  yogurt  milk, which is a bit like really good buttermilk. I’ve also made it with buttermilk and “split” milk but to me, the yogurt milk is best…tangy and moist

  65. Ohhhh you could add about 1/2 cup of whole kernel corn to the batter! So going to try this!

  66. Rated 4 out of 5

    Hi!, Chunguh –
    This recipe reminds me of a similar cornbread I made years ago when I was a bride of a Georgia ‘boy’.
    My in-laws briefed me on the correct way to make it.

    No egg, no baking powder and definitely no sugar!

    Baking in the hot iron skillet makes the cornbread crispy. Add a sprinkle of garlic salt to the dry ingredients.
    You can also use bacon drippings instead of the butter.

    Your recipe is ‘Yankee Cornbread’; mine is more like typical ‘Southern Cornbread’.
    It’s just wonderful baked in the iron skillet. I was told that adding sugar and baking in a brownie pan makes it
    more cake-light and fluffy which is not Southern; thin and in the skillet is Southern. Definitely use the buttermilk and if you
    don’t have ‘real’ buttermilk, you can fake it with a cup of milk with 1 Tbsp of lemon juice. Set aside for
    a few minutes til it ‘curdle’s. Then add to the rest of the wet ingredients.

    Enjoy.
    Thanks!

    • I love this recipe. I don’t like the dry, crispy, dry, crunchy Southern Cornbread. I use 2/3 powdered sugar in mine. Probably the same as the 1/3 cup sugar, just fluffy. We add a bit of colored corn polenta and sometimes a bit of corn. To make it savory, I add some mild green chilies. Melt cheddar on top when it comes out of the oven. (No maple syrup on this one!) Give it a try! Friends have said, I’ve never liked cornbread, it is so dry. This one is delicious.
      Linda in Oregon

  67. Hi! This looks absolutely fantastic. My favorite any time treat is cornbread! Can you make this in a regular circular cake pan? Thanks in advance!

  68. Can this be made in a muffin pan?