# The Best Buttermilk Cornbread Recipe (Moist, Tender, Golden) Source: https://trevorfarias.com/recipes/cornbread Author: Trevor (Sunny Side Kitchen) Published: 2026-09-05 · Updated: 2026-09-05 Category: Quick Breads · Cuisine: Southern American > 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. ## At a glance - Prep time: 10 minutes - Cook time: 25 minutes - Total time: 35 minutes - Yield: One 10-inch skillet or 9-inch square pan (9 pieces) - Servings: 9 - Calories per serving: 265 ## Ingredients - 1 cup yellow cornmeal, 150 g, medium or fine grind - 1 cup all-purpose flour, 125 g - 1/4 cup granulated sugar, 50 g; see notes to adjust - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon fine salt - 1 cup buttermilk, 240 ml, at room temperature - 2 large eggs, at room temperature - 1/2 cup unsalted butter, 113 g, melted and slightly cooled - 1 tablespoon unsalted butter, for the skillet ## Instructions 1. **Heat the oven and skillet.** 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. 2. **Mix the dry ingredients.** In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly combined. 3. **Mix the wet ingredients.** 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._ 4. **Combine.** 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. 5. **Butter the hot skillet.** 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. 6. **Bake.** 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. 7. **Rest and serve.** Let the cornbread cool in the skillet for 10 minutes, then cut into wedges or squares. Serve warm with butter and honey. ## 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. ## Why this recipe works - Equal parts cornmeal and flour give real corn flavor with a tender, sliceable crumb that does not crumble apart. - Buttermilk plus baking soda produces a lighter rise and a subtle tang that balances the sweetness. - Melted butter in the batter and a hot, buttered skillet create the crisp edges that make skillet cornbread special. - Two eggs add richness and structure so the cornbread stays moist for days. ## Ingredient notes and substitutions Yellow cornmeal, medium or fine grind, is the standard here. Stone-ground cornmeal has more flavor and a slightly coarser texture; if you use it, let the batter rest for 10 minutes before baking so the cornmeal can soften. White cornmeal works exactly the same way and gives a paler, more delicate loaf. Buttermilk is what makes this cornbread tender. If you do not have any, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes. Plain yogurt thinned with a little milk also works. The 1/4 cup of sugar is the middle ground. For a truly Southern, savory cornbread, cut it to 1 tablespoon. For a sweeter, Northern-style cornbread that tastes almost like corn cake, increase it to 1/2 cup. ## Skillet or baking pan? A 10-inch cast-iron skillet, preheated in the oven with a tablespoon of butter, produces the best crust by a wide margin. The batter sizzles when it hits the pan and the edges fry lightly in the butter as it bakes. If you do not have cast iron, a 9-inch square metal baking pan works well. Grease it generously, and expect the edges to be soft rather than crisp. Bake time stays the same. A 9-inch round cake pan also works. Avoid glass, which bakes more slowly and browns less. For muffins, divide the batter among 12 greased muffin cups and bake at 400°F for 15 to 18 minutes. ## How to keep cornbread moist Dry cornbread is the most common complaint, and it almost always comes from overbaking or too little fat. Pull the pan as soon as a toothpick comes out with a few moist crumbs, not bone dry; the center will finish setting as it cools. Do not reduce the butter. And mix the batter only until the flour disappears, since overmixing develops gluten and makes the crumb tough. ## What to serve with cornbread - A bowl of chili or beef stew, where a wedge of cornbread does the work of a spoon. - Pinto beans or black-eyed peas with a splash of hot sauce. - Barbecue, fried chicken or pulled pork. - Breakfast, split and toasted, with butter and honey or a drizzle of maple syrup. ## 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. ## Frequently asked questions **Why is my cornbread dry and crumbly?** 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. **Can I make cornbread without buttermilk?** 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. **Should cornbread have sugar in it?** 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. **Can I double this recipe?** Yes. Double everything and bake in a 9x13-inch pan for 25 to 30 minutes, or in two 10-inch skillets. **Can I make cornbread ahead of time?** 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. ## Nutrition (per serving, estimated) - Calories: 265 - Fat: 13 g - Saturated fat: 7.5 g - Carbohydrates: 32 g - Fiber: 1.6 g - Sugar: 7 g - Protein: 5.5 g - Sodium: 470 mg - Cholesterol: 72 mg --- Recipe by Trevor. 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