Golden, tender, and just the right balance of savory and slightly sweet, this Southern buttermilk cornbread bakes up with crisp edges and a soft, fluffy center that melts in your mouth.
There’s nothing quite like a warm skillet of homemade cornbread straight out of the oven. The buttery aroma fills the kitchen, and that first bite—crispy on the edges, tender inside—tastes like pure comfort. Southern buttermilk cornbread is a timeless favorite that pairs beautifully with everything from a hearty bowl of chili to a platter of fried chicken.
This old-fashioned recipe stays true to tradition—made in a cast iron skillet for that golden crust and baked with real buttermilk to give it that subtle tang and unbeatable texture. Whether you prefer it slightly sweet or completely savory, this cornbread delivers Southern comfort in every slice.
WHAT IS SOUTHERN BUTTERMILK CORNBREAD?
Southern buttermilk cornbread is a classic side dish found on tables all across the South. It’s known for its tender crumb, crisp golden edges, and rich, buttery flavor. Unlike the sweeter Northern-style cornbread, Southern versions usually skip the sugar or add only a touch for balance.
The key to its perfect texture lies in two things: a hot, well-seasoned cast iron skillet and tangy buttermilk. When that hot skillet hits the oven, the cornbread sizzles on contact, giving it that golden crust we all love.
Here’s what makes it special:
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Cornmeal – The foundation of the recipe. For authentic texture, use finely ground yellow cornmeal.
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Buttermilk – Adds a subtle tang and ensures the bread stays moist.
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Eggs – Help hold the batter together and add richness.
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Butter or Bacon Grease – For flavor and that signature crispy crust.
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Flour – Just enough to lighten the texture without losing that classic corn bite.
SOUTHERN BUTTERMILK CORNBREAD INGREDIENTS
You’ll need:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 tablespoon sugar (optional for mild sweetness)
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1½ cups buttermilk
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2 large eggs
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4 tablespoons butter, melted (plus 2 tablespoons for greasing skillet)
CAN I MAKE IT WITHOUT BUTTERMILK?
You can, but the flavor won’t be quite the same. If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1½ cups of whole milk. Let it sit for about 10 minutes before using. It’s a great quick fix that still gives you that tangy kick.
HOW TO MAKE SOUTHERN BUTTERMILK CORNBREAD
This recipe is as easy as it gets. You’ll mix everything together in one bowl and bake it right in your hot skillet. Here’s how it’s done.
STEP ONE: PREHEAT THE SKILLET
Place a 10-inch cast iron skillet in your oven and preheat to 425°F. The skillet should be hot before you pour in the batter—this is what gives the cornbread those crispy edges.
STEP TWO: COMBINE THE DRY INGREDIENTS
In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Mixing them first helps distribute the leavening agents evenly.
STEP THREE: MIX WET INGREDIENTS
In a separate bowl or large measuring cup, whisk together buttermilk, eggs, and melted butter until smooth. The melted butter adds moisture and that rich Southern flavor.
STEP FOUR: COMBINE WET AND DRY MIXTURES
Pour the wet mixture into the dry ingredients and stir gently just until everything is combined. Don’t overmix—it’s okay if there are a few small lumps. Overmixing can make your cornbread dense.
PRO TIP: The batter should be pourable but not runny. If it seems too thick, add a tablespoon or two of extra buttermilk.
STEP FIVE: PREPARE THE SKILLET
Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter (or bacon grease for extra flavor) and swirl it around until it melts and coats the bottom and sides.
Pour the batter directly into the hot skillet. You should hear it sizzle immediately—that’s a good sign you’ll have a crispy crust.
STEP SIX: BAKE
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The edges will pull slightly away from the skillet.
STEP SEVEN: COOL SLIGHTLY AND SERVE
Let the cornbread cool for about 10 minutes before slicing. It will hold together better and still be warm enough to enjoy with butter, honey, or your favorite topping.
OUR RECIPE DEVELOPER SAYS
If you want extra crunch on the bottom, sprinkle a teaspoon of cornmeal into the hot skillet before adding the batter. It’s an old Southern trick that makes all the difference.
SOUTHERN BUTTERMILK CORNBREAD SUBSTITUTIONS AND ADDITIONS
This cornbread is delicious as-is, but there are plenty of ways to customize it.
CORNMEAL:
Yellow cornmeal gives a classic color and flavor, but white cornmeal can be used for a milder taste. Stone-ground varieties create a more rustic texture.
SWEETNESS:
Traditional Southern cornbread is not sweet, but if you like a touch of sweetness, go ahead and add a tablespoon or two of sugar or honey to the batter.
HEAT:
For a little kick, stir in ½ cup of chopped jalapeños or a pinch of cayenne pepper.
TEXTURE BOOST:
Add ½ cup of whole corn kernels for bursts of sweetness and texture in every bite.
CHEESE LOVERS:
Mix in ½ cup shredded cheddar cheese for a cheesy version that pairs perfectly with chili.
BACON:
Fold in chopped, cooked bacon pieces for a smoky flavor that makes this cornbread even more irresistible.
HOW TO SERVE SOUTHERN BUTTERMILK CORNBREAD
Warm cornbread is one of those sides that goes with nearly everything. Here are a few favorite pairings:
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With chili: The perfect balance of spicy and buttery.
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With soups and stews: Especially hearty options like beef stew or chicken and dumplings.
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With greens: Collard greens or mustard greens taste amazing with a piece of cornbread on the side.
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With breakfast: Split a warm wedge, add butter, and drizzle with honey or maple syrup.
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As stuffing: Use leftovers to make a classic Southern cornbread dressing.
Want to make it extra special? Brush the top with melted butter right after it comes out of the oven and sprinkle on a pinch of flaky salt.
HOW TO STORE THIS SOUTHERN CORNBREAD RECIPE
Homemade cornbread is best served warm the day it’s baked, but you can easily store leftovers and reheat them later.
IN THE FRIDGE
Wrap cooled cornbread tightly in foil or place in an airtight container. It will stay fresh in the refrigerator for up to four days.
IN THE FREEZER
Cornbread freezes beautifully. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Label with the date and store for up to three months.
When ready to serve, thaw at room temperature or reheat in a 350°F oven for about 10 minutes until warmed through.
TO REHEAT
For the best texture, wrap leftover cornbread in foil and warm it in the oven instead of the microwave. The oven helps bring back that crisp edge without drying it out.
RECIPE VARIATIONS
Southern buttermilk cornbread is endlessly versatile. Here are a few ideas if you want to switch things up:
SKILLET CORNBREAD MUFFINS:
Pour the batter into a greased muffin tin and bake at 400°F for 15–17 minutes. Perfect for portion control or packing in lunches.
MEXICAN CORNBREAD:
Add ½ cup of shredded cheese, ½ cup corn kernels, chopped jalapeños, and ¼ cup diced green onions to the batter.
SWEET CORNBREAD:
Increase sugar to ¼ cup and stir in 2 tablespoons of honey for a softer, sweeter bread.
CHEDDAR GARLIC CORNBREAD:
Add ½ teaspoon garlic powder and ¾ cup shredded sharp cheddar cheese.
BACON AND ONION CORNBREAD:
Mix in ½ cup cooked, chopped bacon and ¼ cup sautéed onions for a hearty twist.
PRO TIPS FOR PERFECT CORNBREAD
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Use a hot skillet: Always preheat your cast iron skillet before adding the batter. The instant sizzle gives you that crisp bottom.
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Don’t overmix: Stir the batter until just combined. A few lumps are fine.
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Use real buttermilk: It makes the texture tender and adds flavor you can’t get from regular milk.
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Let it rest: Give the batter a few minutes to sit before baking. It helps hydrate the cornmeal and makes the bread fluffier.
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Cut when warm: Wait about 10 minutes before slicing—it keeps the crumb tender and prevents it from crumbling apart.
WHAT TO SERVE WITH CORNBREAD
This buttery cornbread pairs beautifully with all your Southern favorites. Try it with:
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Slow Cooker Chili: Rich, hearty chili ladled beside a slice of cornbread is unbeatable.
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Beef Stew: The gravy soaks right into the bread.
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Pulled Pork: Sweet and smoky flavors meet buttery, savory cornbread.
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Fried Chicken: A true Southern pairing you can’t go wrong with.
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Collard Greens: The bitterness of the greens balances perfectly with the soft, buttery bread.
MAKE AHEAD
You can make the batter ahead of time, but for best results, bake it right before serving. If you need to prep ahead, whisk together all the dry ingredients and store them in an airtight jar. Then, when it’s time to bake, just add the wet ingredients, mix, and bake.
HOW TO KEEP CORNBREAD MOIST
If your cornbread tends to dry out, these small changes can help:
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Add extra fat: A tablespoon more melted butter or oil adds moisture.
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Use full-fat buttermilk: The extra richness helps prevent dryness.
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Don’t overbake: Check it early at 20 minutes; ovens vary.
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Cover while cooling: Lightly cover with a clean towel as it cools to keep it tender.
SOUTHERN BUTTERMILK CORNBREAD FAQS
Can I use milk instead of buttermilk?
Yes, but it changes the flavor slightly. If you don’t have buttermilk, use whole milk mixed with a tablespoon of lemon juice or vinegar.
Why is my cornbread crumbly?
Too much cornmeal or not enough liquid can make cornbread dry. For a moister crumb, increase the buttermilk slightly or add an extra egg.
Can I make cornbread without a cast iron skillet?
Absolutely. You can use a glass or metal baking dish, though you won’t get the same crispy edges. Preheating the pan helps mimic that effect.
How can I make it spicier?
Add chopped jalapeños or a pinch of cayenne pepper to the batter for a subtle heat.
Do I need to grease the skillet?
Yes! Even a seasoned skillet needs a coating of butter or oil to help release the cornbread cleanly and create that signature crust.
SERVING IDEAS
Southern buttermilk cornbread is one of those recipes that works for every meal:
tart=”11218″ data-end=”11236″>For Breakfast:
Serve warm with butter and drizzle with honey or molasses.
tart=”11299″ data-end=”11313″>For Lunch:
Pair with a bowl of vegetable soup or collard greens.
tart=”11371″ data-end=”11386″>For Dinner:
Serve alongside BBQ ribs, chili, or fried catfish.
tart=”11441″ data-end=”11457″>For Dessert:
ata-end=”11460″ />Yes, really! Add a little sugar to the batter and enjoy it with a pat of butter and a spoonful of jam.
WHY YOU’LL LOVE THIS RECIPE
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Crispy outside, tender inside: The hot skillet guarantees that perfect texture.
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True Southern flavor: Buttermilk adds tang while butter adds richness.
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One-bowl recipe: Simple to mix, easy to clean up.
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Ready in 30 minutes: Perfect for weeknight dinners or last-minute sides.
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Versatile: Works with savory meals or as a base for stuffing.
HOW TO STORE LEFTOVER CORNBREAD BATTER
If you’ve mixed up your batter but can’t bake it right away, refrigerate it for up to 24 hours. Bring to room temperature before baking for best rise. Avoid keeping it longer since the leavening power of baking powder and soda fades quickly once mixed.
REHEATING TIPS
To reheat leftover cornbread, wrap it in foil and place in a 350°F oven for about 10 minutes. This keeps it soft inside while restoring the crispy edges. You can also reheat slices in a skillet with a pat of butter for extra richness.
Southern Buttermilk Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar optional
- 1½ cups buttermilk
- 2 large eggs
- 4 tablespoons butter melted
- 2 tablespoons butter or bacon grease for skillet
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients just until mixed.
- Remove hot skillet from oven. Add 2 tablespoons butter (or bacon grease) and swirl to coat.
- Pour batter into the skillet—it should sizzle.
- Bake 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool 10 minutes before slicing. Serve warm with butter or honey.
Notes
Nutrition
Warm, buttery, and baked to perfection—this Southern buttermilk cornbread is the kind of comfort food that makes every meal taste a little more like home. Once you’ve made it from scratch, boxed mixes won’t ever compare.
