{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/cornbread","markdownUrl":"https://trevorfarias.com/recipes/cornbread/recipe.md","name":"The Best Buttermilk Cornbread Recipe (Moist, Tender, Golden)","description":"The best cornbread recipe: moist, tender buttermilk cornbread with crisp golden edges, baked in a cast-iron skillet in 25 minutes. One bowl, pantry ingredients, printable card.","summary":"The best cornbread combines equal parts yellow cornmeal and flour with buttermilk, two eggs, melted butter, a little sugar, baking powder and baking soda, poured into a hot buttered cast-iron skillet and baked at 400°F for 20 to 25 minutes. The hot skillet gives crisp, buttery edges; the buttermilk and butter keep the middle moist and tender.","author":"Trevor","publisher":"Sunny Side Kitchen","datePublished":"2026-09-05","dateModified":"2026-09-05","category":"Quick Breads","cuisine":"Southern American","keywords":["cornbread recipe","best cornbread recipe","buttermilk cornbread","skillet cornbread","moist cornbread","easy cornbread","homemade cornbread","cast iron cornbread"],"prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","yield":"One 10-inch skillet or 9-inch square pan (9 pieces)","servings":9,"ingredientGroups":[{"name":null,"ingredients":[{"amount":"1","unit":"cup","name":"yellow cornmeal","note":"150 g, medium or fine grind","text":"1 cup yellow cornmeal, 150 g, medium or fine grind"},{"amount":"1","unit":"cup","name":"all-purpose flour","note":"125 g","text":"1 cup all-purpose flour, 125 g"},{"amount":"1/4","unit":"cup","name":"granulated sugar","note":"50 g; see notes to adjust","text":"1/4 cup granulated sugar, 50 g; see notes to adjust"},{"amount":"1","unit":"tablespoon","name":"baking powder","text":"1 tablespoon baking powder"},{"amount":"1/2","unit":"teaspoon","name":"baking soda","text":"1/2 teaspoon baking soda"},{"amount":"1","unit":"teaspoon","name":"fine salt","text":"1 teaspoon fine salt"},{"amount":"1","unit":"cup","name":"buttermilk","note":"240 ml, at room temperature","text":"1 cup buttermilk, 240 ml, at room temperature"},{"amount":"2","name":"large eggs","note":"at room temperature","text":"2 large eggs, at room temperature"},{"amount":"1/2","unit":"cup","name":"unsalted butter","note":"113 g, melted and slightly cooled","text":"1/2 cup unsalted butter, 113 g, melted and slightly cooled"},{"amount":"1","unit":"tablespoon","name":"unsalted butter","note":"for the skillet","text":"1 tablespoon unsalted butter, for the skillet"}]}],"steps":[{"step":1,"name":"Heat the oven and skillet","text":"Place a 10-inch cast-iron skillet on the middle rack and preheat the oven to 400°F (200°C). Let the skillet heat for at least 10 minutes while you make the batter. If using a 9-inch square pan, skip preheating the pan and simply grease it well.","tip":null},{"step":2,"name":"Mix the dry ingredients","text":"In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly combined.","tip":null},{"step":3,"name":"Mix the wet ingredients","text":"In a separate bowl or large measuring cup, whisk the buttermilk and eggs together. Slowly whisk in the melted butter.","tip":"Room-temperature buttermilk and eggs keep the melted butter from seizing into little lumps."},{"step":4,"name":"Combine","text":"Pour the wet ingredients into the dry and stir with a spatula just until no streaks of flour remain. The batter will be a little lumpy; do not overmix.","tip":null},{"step":5,"name":"Butter the hot skillet","text":"Carefully remove the hot skillet from the oven and add the tablespoon of butter. Swirl until it melts and coats the bottom and sides. It should sizzle.","tip":null},{"step":6,"name":"Bake","text":"Pour the batter into the hot skillet and smooth the top. Bake for 20 to 25 minutes, until the top is golden, the edges have pulled away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs.","tip":null},{"step":7,"name":"Rest and serve","text":"Let the cornbread cool in the skillet for 10 minutes, then cut into wedges or squares. Serve warm with butter and honey.","tip":null}],"equipment":["10-inch cast-iron skillet or 9-inch square baking pan","Large mixing bowl","Whisk and spatula","Measuring cups and spoons"],"notes":["For savory Southern-style cornbread, reduce the sugar to 1 tablespoon. For sweeter cornbread, use 1/2 cup.","No buttermilk? Stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let it sit 5 minutes.","Do not overbake. Pull it when the toothpick shows moist crumbs; it finishes setting as it cools."],"storage":["Keep tightly wrapped at room temperature for up to 2 days, or refrigerated for up to 5 days.","Rewarm slices in a 350°F oven for 8 to 10 minutes, or split and toast them in a skillet with butter.","Freeze wrapped wedges for up to 3 months. Thaw at room temperature and rewarm."],"variations":["Jalapeño cheddar: fold in 1 cup shredded sharp cheddar and 1 to 2 finely chopped jalapeños.","Honey butter cornbread: replace the sugar with 1/4 cup honey and brush the warm top with melted butter and more honey.","Fresh corn: stir in 1 cup of fresh or thawed frozen corn kernels.","Bacon: crumble 4 slices of cooked bacon into the batter and use the bacon fat to grease the skillet."],"faqs":[{"question":"Why is my cornbread dry and crumbly?","answer":"Usually it was baked a few minutes too long, or the fat was reduced. Take it out as soon as a toothpick shows moist crumbs, keep the full amount of butter, and use buttermilk rather than plain milk for the most tender crumb."},{"question":"Can I make cornbread without buttermilk?","answer":"Yes. Mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes before using. You can also use plain yogurt or sour cream thinned with milk to a pourable consistency."},{"question":"Should cornbread have sugar in it?","answer":"That depends on where you grew up. Traditional Southern cornbread has little or no sugar, while Northern cornbread is sweeter and more cake-like. This recipe uses 1/4 cup, which is a mild middle ground, and the notes explain how to adjust in either direction."},{"question":"Can I double this recipe?","answer":"Yes. Double everything and bake in a 9x13-inch pan for 25 to 30 minutes, or in two 10-inch skillets."},{"question":"Can I make cornbread ahead of time?","answer":"Cornbread is best the day it is baked, but it keeps well wrapped for 2 days. Rewarm it in a 350°F oven for about 10 minutes so the edges crisp back up. It also freezes well for up to 3 months."}],"nutritionPerServing":{"calories":265,"fatGrams":13,"saturatedFatGrams":7.5,"carbohydrateGrams":32,"fiberGrams":1.6,"sugarGrams":7,"proteinGrams":5.5,"sodiumMilligrams":470,"cholesterolMilligrams":72}}