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The Best Homemade Buttermilk Cornbread Recipe: Moist and Tender Southern Style

A close-up, appetizing shot of a square slice of moist buttermilk cornbread on a white plate.
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Bake this easy buttermilk cornbread recipe for a moist, tender texture and classic Southern flavor. It is perfect as a side dish for chili or barbecue.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar (adjust for sweeter cornbread)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk and eggs.
  4. Pour the melted butter into the buttermilk mixture and whisk briefly.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Carefully remove the hot skillet from the oven. Add about 2 tablespoons of butter to the hot skillet and swirl it around to coat the bottom and sides completely. The butter should sizzle.
  7. Pour the cornbread batter immediately into the hot, buttered skillet.
  8. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For a crispier edge, ensure your cast iron skillet is very hot before adding the batter.
  • If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon.
  • This cornbread pairs well with comfort food baking like stews or barbecue.

Nutrition

Find it online: https://afripaket.com/buttermilk-cornbread-easy-moist-recipe/