Buttermilk Cornbread
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So easy! No mixer needed here! Amazingly moist and slightly sweet. A classic side dish loved by EVERYONE. Serve with butter. SO GOOD.
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.
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
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ⅓ 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
Instructions
- Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- 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.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- 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.
- Serve warm.
Did you make this recipe?
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Best cornbread recipe ever. Just as I remember my grandmother’s!!!
Looks scrumptious! Can’t wait to take it to our Mother’s Day BBQ smorgasbord. Too bad I can’t paste my pic
First time I have ever made cornbread and this was so easy and tasted amazing!!
Best cornbread recipe you will find. It is so easy and so delicious. Once you make it, you will use this recipe all the time.
This is my favorite cornbread recipe. I’ve used it for years!
Fantastic. Followed the recipe to a t and came out delicious. Moist and flavorful with a good crust. Highly recommend
I’m born and raised in the south and have had so many different cornbreads I can’t even count, this is the best I’ve ever had. The baking powder makes it so light while still retaining the properties you associate with cornbread. Can’t recommend enough
Are you supposed to turn the heat down when you bake the bread? I kept it at 425 for 25 minutes and it is totally burned, especially the bottom. I baked it in a cast iron skillet. Made it to go with chili tonight but not sure nit is edible- so can’t comment on the taste
Best cornbread I’ve had in my life! Not too sweet and very moist. Delicious
I am living in a country where it’s hard to find yellow corn meal. I am wondering if it’s possible to substitute Polenta and if so, what level of grain would you recommend? I am soooo missing cornbread!
I am so excited to see this recipe!!! What I look for is “slightly sweet” made in cast iron and moist! Can’t wait to try it. I have made many a recipe and been very unhappy so here’s hoping!
cl hill
This is the best cornbread recipe.Its name says it all,,,,,,Dam Delicious Cornbread.
This recipe never fails me
This is a winner! The folks I served said it’s great. A keeper recipe
I make this recipe often, and it is GREAT,
So I gotta leave a review finally! Some common substitutions I use when I want to customize (with no other changes) — about 50% more sugar when I want a “sweet” cornbread or the kernels from a leftover cob of corn in season.
I loved the consistency of this cornbread. Some are too grainy for me. I did leave out the sugar is the only reason for the 4/5 rating. I do not care for sugar in my cornbread.
Great Recipe! Instead of regular salt I used coarse gain pink Himalayan salt. What this did was make the salt not full incorporate into the batter, instead, most of it sank to the bottom. When cooked like said in the recipe in a cast iron skillet, the bottom comes out almost like a salty cracker, and the rest of the bread above is lighter and sweeter. It was different, but not in a bad way. I’m sure if you don’t like taking risks and use regular/ground salt it would be EXACTLY what you’d expect. I also subbed 1/2 a cup of buttermilk with sour cream.
Very easy to follow directions and super scrumptious with white chicken chili!
Seemed a tad salty to me, though. I think I’d half the salt next time.
Best cornbread I’ve ever made.
So good, you don’t need to serve with butter.
If I double this recipe, would I bake it in a 13×9? I’m making chili for a large crowd next weekend and will need A LOT of cornbread to go with it. 😉 Thanks!
This recipe came out delicious! Thank you so much for sharing. Another star for this mommy! I didn’t have buttermilk so I learned a trick to add distilled vinegar.
I added 2 tablespoons of vinegar to my milk.
Missed the part about reduced fat buttermilk so used full strength. Cut the sugar to two Tbs. due to preference. Added a chopped seedless jalapeño, mostly for color. Rest I did as written and the result was a lovely corn bread not a cake .. just what I wanted , it went perfect with my jambalaya and everyone at the party loved it.
I love this recipe!!
I didn’t have buttermilk so I used a cup of sour cream and thinned it down with some 1/2 and 1/2 and whole milk. Then- I forgot the melted butter in my microwave-when I heard a beep coming from my microwave- the cornbread was already set- so I just poured the melted butter on top- and it really worked great. I’ll try to follow the recipe correctly- but that what cooking has become- learn to modify and substitute!
Made this recipe with modifications to make Jalapeño Cheddar Cornbread. (1 c. whole kernel corn, 1 cup shredded cheddar, 2 Tbs minced jalapenos)
Rave reviews although the texture a bit “rustic” rather than cake-like.
This is truly THE BEST cornbread recipe I have every tried. Not too sweet; the right crunch texture, yet tender & moist.
Just the right amount of sweet and the crust was perfect without using bacon fat. LOVE IT!!!
I just Made it. It’s soon delicious. It will be a regular on my kitchen table
Easy recipe to follow and so delicious. Definitely my go-to!
Perfect! Just like my grandmother’s!
My husband says, this is the best cornbread he has ever had and he is from Mississippi.
This recipe has become my go-to for cornbread. Depending on my mood and what we’re having with it I will adjust the sugar—sometimes none, sometimes a teeny bit. We’re more not- sweet cornbread folks. Last night I made this to go with our black-eyed peas, and I added about a third of a can of cream style corn and some leftover chopped jalapeño pepper. The skillet had been in the oven for a really long time so it was sizzling hot. It was the best crust on cornbread I’ve ever had. I love watching the edge of that fresh batter fold over with the little pools of butter. I think I’m gonna go warm up a piece right now with some honey!
U make it sound so good!!!! I have to make this myself even though I don’t have any buttermilk. So I’ll be using carnation or whole milk……But I’ll definitely use my cast iron pan for that “crust” and crunch that u got. Thank you!!
This was a wonderful recipe, we used blue corn meal and a coconut sugar to throw a little healthier shade in there, btw my 9 old made it! So good
Super easy – can make and serve in under 45 minutes. Delicious whether you have it dipped in chili, under ice cream or for breakfast the next day. BIG hit!
Thank you for making this post. Cornbread is one of my favorite foods but happens to be one of the food my family does not know how to cook. I am going to try this ASAP. I also really appreciate how simple you made the recipe out to be because for people new to cooking like me its nice to have an easy to follow recipe.
What a wonderful recipe for such a crowd favorite!! Thank you for sharing, I can’t wait to try it for the Holidays 🙂
This was delicious. Made as written in a 9 inch Griswold. Took probably 28 minutes. Absolute perfection.
thank u that [email protected]
I bake a lot, and I think this recipe looks like something my Kansas grandmother would have made.
Best Cornbread ever!
My first time making cornbread and this came out Perfectly! Just the right amount of sweetness and not too cakey. My family loved this!
I’ve tried so many recipes for cornbread and this is theee best one!!! My entire family devoured it! And we are def foodies! Make sure you cook for the 30 mins. Comes out perfect in my cast iron skillet ❤️
I needed to make cornbread for Thanksgiving dressing and I had a lot of buttermilk leftover from another recipe. It’s entirely possible that it will not make it to then! Just came out of the oven and the hubs and I shared one test slice. He was moaning with food love and declared that it was my best ever.
Both sides of my family are from the South and I have been eating and making cornbread my whole life. So many recipes… but this is truly the best ever. Made it pretty much exactly as written but added a teaspoon of Bell’s seasoning for dressing prep and only two tablespoons of sugar. Next time I will use salted butter, the crust will be better with a little salt. I think the sugar is needed to balance the buttermilk tang but I don’t want it sweet. I used full fat Bulgarian buttermilk, highly recommend. While the toothpick came out clean, I think another five minutes would have been good. I set timer for 25. But I will cut it up and pop it back in the oven this time anyway.
Looking forward to experimenting with chili peppers, black pepper, corn, cheese and whatever else I can think of.
If you don’t have a cast iron pan… What is wrong with you? Go get one now! And then make this #damndelicious cornbread!!!
The only cornbread recipe you will ever need. This is superb!!
My first attempt at making cornbread. Very easy and straightforward recipe. Very good taste and texture. Thanks very much.
Do you think this could be made the day before Thanksgiving and still taste delicious or does it need to be served the same day it is baked? Thank you!
WOW!! I usually make a southern recipe from my family but I was bored with bland cornbread. I am SO glad I found this!! Between two of us, we ate half the cornbread immediately. We couldn’t stop or even give it time to fully cool down. THANK YOU. I am from SC and we will eat regular or sweet cornbread. This is my GO-TO from now on!!
Five stars BUT with one exception: Many Southerners don’t like sweet cornbread so when I make this, I might just put in a teaspoon of sugar, if any. For those who love sweet cornbread, this recipe is a classic. And just use plain ole buttermilk – “reduced fat” is a personal choice. Either way, this is great and goes with just about any meal. (Red beans and rice with cornbread makes for a vegetarian meal with a pretty complete protein from the 3 different sources.)
The very best cornbread I have ever made. Very moist. Excellent in every way. I melted 3 tablespoons of butter in the skillet in the oven while preheating and poured the batter in with the butter. Delicious
I made this for my hubby who loves classic cornbread. He said it was the best I have ever made. I even substituted the flour for Pamela’s pancake baking mix to make it gluten free and it turned out perfect. I hate cornbread and loved this one!
This is one of the best cornbread recipies EVER! I’ve made it over and over and it never disappoints.
This recipe is delicious. I’ve been making cornbread all my life and this is one of the best. My husband has been ill and I made this for him tonight with pinto beans and sautéed cabbage. He raved about the cornbread. Thank you Chungah.
This recipe has made my husband a fan of cornbread. Finally! Best recipe by far. Bake in a cast iron skillet because I just love the way it looks. Thank you for sharing your recipe.
Great! Used Cast Iron Skillet, followed recipe, added some tiny chopped red jalapenos from the garden.
Loved it! I have an all in one convection / airfry so it is smaller.. But I use a really good cake pan and this recipe is the bomb! Moist, doesn’t fall apart, thin crispy buttery outside! Awesome use of buttermilk
This recipe is amazing. Moist and delicate.
I’ve been using the same recipe for cornbread for years but thought I’d just give this a try because I needed to use up some left over buttermilk and this recipe asked for more buttermilk than my usual one.
Am I ever so glad! This may have been the best tasting thing I’ve ever made! SO GOOD. Needless to say, this is my go to recipe now! Thank you!
I had given up on ever making a cornbread that is the best and stays together! I found it now!!! Thank you!
Bomb indeed! I made this as written except that I reduced the amount of sugar to 1/8 cup and used whole wheat AP flour. It is my new go-to cornbread recipe. Thank you!
This is seriously the best cornbread I’ve ever eaten!!! As a southerner, I’ve grown up on it and have never really found any that I’ve just fallen in love with but THIS IS IT!!! This is the cornbread that has won me over!!! Absolutely the BEST!!! THANK YOU!!!
I am 62 years old and have always been searching for the best cornbread. I have finally found it! This cornbread is delicious! I will keep making this recipe for always. Thank you for ending my search!!!
Oh goodness! Oh really goodness!!!
This is the best cornbread recipe that I have ever made. I added only a little bit of sugar cause I was not in the mood for sweet cornbread
Very good, maybe a little more sugar if you like a sweeter cornbread. Made for dinner with bean soup, my southern raised company raved about it and requested the recipe.
Super delicious recipe! I don’t own a cast iron skillet so i just used a metal pie plate and still came out great!
Delicious! Used a 12 inch cast iron skillet and reduced cooking time by a couple of minutes. Substituted 2T of vegetable oil for for 2 of the tablespoons of butter for texture. It was amazing.
I want to make this but I don’t have a cast iron skillet. I read all the reviews and I saw you said a 9″ cake pan is ok but don’t pre-heat the pan. If that’s the case, what do you do with the extra 3 tablespoons of butter?
I will use my 8 inch square baking pan, not preheated. Stir the extra butter into the batter.
Making it now, reading the comments. Have half the amount of buttermilk, but fortunately have milk and lemons to make up for it. Like that there is more cornmeal than white flour. Using turbinado sugar. My big question, not being up on the science of baking – why SO MUCH baking powder? What happens if I reduce?
Best ever! I cut 3 tablespoons of butter in to
Batter. Did not notice melt and Separate. Lol
I think it paid off. Normally a slap of butter
Is required for me to eat cornbread. Not this
Good to go right out of the skillet.
The best cornbread! I’d send a pic but it’s gone!
This is the best and easiest recipe EVER. I’ve made it several times over the last year and it comes out perfectly every time. Thanks for another great one, Chungah!
Help! I only have a 12 inch cast iron pan and I don’t want the cornbread to be too thin…would it be terrible to cook it in a glass pan? Thank you! Happy Thanksgiving
I made in 12” cast Iron skillet and definitely not too thin
delicious
Delicious! I added a little more butter and I think next time I would cut the sugar in half. Super fluffy and amazing!
The weather finally cooled off here in north California so it was chili and cornbread tonight. 1st time with this buttermilk cornbread but it’s won’t be the last. It was awesome! Came out with thin crispy crust on the bottom and a wonderful texture inside. This is going to be my go to cornbread from here on out. It was that good! I did cut the sugar in half and a little less salt but other than that, by the book. And it was the easiest thing to make besides. A little honey butter on top and it’s was cornbread heaven!
I’ve made cornbread for decades, but this was the best cornbread thus far. Thank you! Light, crispy crust, and just the right amount of sweetness.
Good C-Bread recipe (I doubled the recipe) . . . used three eggs instead of two . . . . don’t normally eat eggs (they tend to take up residence in the fridge), whole buttermilk and turbinado sugar. Thanks for sharing . . . will use this one again (committing it to memory)!!!!
What size pan did you use for doubling? I only have a 12 inch pan and that may work!
Can we use regular or skim milk?
You can make a buttermilk substitute by adding 1 tablespoon white vinegar per cup of milk, and letting it sit for 10 minutes prior to use.
Tastes great first time I made it. I did cut the salt 500 mg a quarter teaspoon. Still tastes great have watch sodium intake.
Is the batter supposed to be SUPER thick?
The flavor is terrific. But this is far too much baking powder. Maybe one teaspoon would work. But 4 made it a buzzard consistency.
Too much of a sugar taste for me and 425 degree temp burned the top of my cornbread in 20 mins.
You must bring the heat down because of the buttermilk it burn fast
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.
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.
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.
I’m eating this right now with some chili I made. I loved how I put the chili together & made this while the chili was cooking. I cut the recipe in half & batter in 6″ cast iron pan. It came out perfect. Also I put corn in my chili so I folded 3/4 cup corn into the cornbread batter for a stronger corn flavor. Really great recipe, moist yet crisp.
EYYYY I DO THE SAME THING.. AND ADD A CAN OF CHOPPED CHILIS AND CHEDDAR CHEESE… WE CALL IT SASSY CORNBREAD… ITS SO GOOD WITH EVERYTHING AND ESPECAILLY CHILI!!!!
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.
I do not have cast iron skillet – what’s the best alternative for that?
You can just use a cake pan or muffin tins if you want cornbread muffins.
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!
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.
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!!
Your idea of soaking the cornmeal in the buttermilk the night before made my try at this recipe the fluffiest, most delightful cornbread ever!! Thank you so much for suggesting that!!
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!
Me too, lol! 2nd time making it and pan is in the oven!
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?
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
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!
OH MY GOODNESS!! Make this NOW! JUST DO IT! ABSOLUTELY PERFECT!
Thank You Damn Delicious, you ROCK!
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!
Great suggestion of the yogurt and milk instead of buttermilk. Perfect!
Just made it. Delicious!
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.
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
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.
Perfect. Will try with jalapeño and cheddar next time.
So delicious! Thank you!
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.
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.
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!
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!
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.
Will jiffy corn muffin mix work fine with this in place of cornmeal?
Jiffy Is not straight cornmeal and already has baking powder, sugar, etc… so it wouldn’t work.
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.
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?
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!
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.
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!
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
*I leave out the sugar, and it tastes great. Just like grandma used to make.
That’s great! Thanks for sharing!
I love cornbread, but I just found out that I have celiac disease. Can this recipe for corn bread be made gluten free using rice flour?
I did the same thing tonight and it was delicious with homemade chili! Would be great that way (baked without the sugar) slathered with a whipped maple butter after it gets out of the oven. So good!!!!
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.
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.
You did the correct thing using cultured buttermilk. Reduced fat buttermilk results in thinner batters. Some recipes, such as buttermilk pie, will NOT set if you use that reduced fat junk. If you do opt for regular milk, you will need a little less than the buttermilk as regular milk is far thinner than the buttermilk.
Fabulous!
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.
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!
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
I best I’ve had in a long, long time!!!
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!
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.
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.
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.
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.
Excellent cornbread
So good! Best recipe for cornbread.
Amazing! This recipe was a hit! Thank you
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!
Can we use this recipe and put it in muffin tins?
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.
Agree, we didn’t put sugar in cornbread in Tennessee either.
never mind…i see the 10″ skillet size in the 1st step!
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.
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!
This was a hit for rib and mashed potatoes night! Excellent and easy recipe. Thank you.
Possibly the best cornbread we have ever had,. Used stone ground corn meal and an extra egg. Was amazing.
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
You can try to use a 9-inch square baking dish. Preheating is not necessary. 🙂
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.
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!
I don’t have a cast iron skillet (yet). what other types of pans can I use?
You can use a baking dish as well. 🙂
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
Ohhhh you could add about 1/2 cup of whole kernel corn to the batter! So going to try this!
Can you substitute the sugar with honey?
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
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!
Sure!
Can this be made in a muffin pan?
Absolutely!
did I miss the size of the iron skillet somewhere? will a 12″ one work?