Buttermilk cornbread recipe is a delicious and easy side dish that will bring back the comforts of home. With a crunchy outer layer and a soft inside, this homemade cornbread is sure to please.
Easy Cornbread Recipe
We love cornbread around here and we have a few different ways of making it.
We make Jiffy cornbread often, but it’s great to have a recipe that is completely from scratch.
This cornbread from scratch recipe sits somewhere between moist and crumbly, so you’re getting the best of both worlds.
I hear a lot of people say they love crumbly cornbread and others say they prefer it moist.
However you like it, you’ll love this traditional recipe.
Don’t like buttermilk? Give this cornbread without buttermilk a try.
This cornbread doesn’t have to be made in a cast-iron skillet, but it does help make it crispier on the outside.
Easy Cornbread Recipe
Making cornbread at home is super easy. You will need the following ingredients:
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Shortening
- Sour cream
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
How To Make Cornbread
- Preheat the oven to 375-degrees and grease a 10-inch cast-iron skillet with butter.
- Place the skillet in the hot oven while you prepare the cornbread.
- Add the cornmeal, all-purpose flour, baking soda, baking powder, and salt to a large bowl and whisk together.
- Pour the buttermilk, melted shortening, egg, and sour cream into the bowl and mix well.
- Remove the cast-iron skillet from the oven and pour the cornbread mixture in.
- Place the skillet back into the oven and bake for 20-25 minutes or until a cake tester comes out clean.
Step-By-Step Instructions
Before you do anything, preheat the oven to 375-degrees and grease your skillet with butter.
Once the oven warms up, place the skillet in the oven so you can heat it before adding the cornbread.
Let the skillet sit in the oven until you’re done with the cornbread.
Start by adding the cornmeal to a large bowl.
Next, add the all-purpose flour, baking soda, baking powder, and salt to the bowl and whisk everything together.
Pour the buttermilk into the bowl.
Pour the melted shortening into the bowl.
Finally, add the eggs and sour cream to the bowl and mix everything well.
The sour cream is what is going to help add moisture to the cornbread.
I had a few readers that don’t like sour cream, so you can replace it with Greek yogurt instead and that will help keep that moisture in there.
Take the skillet out of the oven and carefully pour the cornbread in.
The reason you want to put the skillet into the oven and heat it up before adding the cornbread mixture is because you will end up with crispy outer edges all the way around.
The heat from the skillet and the butter will start to cook the batter immediately because it’s so hot.
After you pour the cornbread into the skillet, place it back into the oven and bake for 20-25 minutes or until a cake tester comes out clean.
The top of the cornbread will also be golden brown.
Grab a slice and slather some butter on top for a super tasty side dish.
Other recipes that go well with cornbread
- Baked chicken and ranch dinner
- Homemade au gratin potatoes
- Creamed corn
- Chili
- Slow cooker BBQ beef
- Easy Crock Pot meatballs
Buttermilk cornbread recipe card
Check out the recipe card below, grab those ingredients, and start creating! This is a wonderful recipe for any occasion.
Then, share your comments below andshare a picture of your buttermilk cornbread on the Pinterest Pin! If you made any changes or added something different, be sure to share it with us so we can try it, too!
Buttermilk Cornbread Recipe
Yield: 12 pieces
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Buttermilk cornbread recipe is a delicious and easy side dish that will bring back the comforts of home. With a crunchy outer layer and a soft inside, this homemade cornbread is sure to please.
Ingredients
- 2 cups cornmeal
- 1-1/4 cups all-purpose flour
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1-1/4 cups buttermilk
- 1 egg
- 3 Tbsp. shortening, melted
- 1/2 cup sour cream
Instructions
- Preheat oven to 375-degrees and grease the cast-iron skillet with butter.
- Place the skillet in the oven while preparing the cornbread.
- In a large bowl, add the cornmeal, all-purpose flour, baking powder, baking soda, and salt and whisk together.
- Next, pour the buttermilk, melted shortening, egg, and sour cream into the bowl and mix well.
- Take the skillet out of the oven and pour the mixture in.
- Place the skillet back into the oven and bake for 20-25 minutes or until a cake tester comes out clean.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 312Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 451mgCarbohydrates: 52gFiber: 3gSugar: 5gProtein: 9g
Nutrition is approximate.
Did you make this recipe?
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Julie Pollitt( Blogger Behind Back To My Southern Roots )
Hi there! I’m Julie Pollitt from ‘Back To My Southern Roots.’ My love for cooking started way back on my grandparents’ farm in Tennessee. Those sunny days, the smell of biscuits in the oven, and all the family fun really sparked my passion for cooking. On my blog, I share more than just recipes – they’re like stories from my life, full of Southern warmth and homey goodness. The best part? Whether you’re just starting out or you’re a kitchen pro, you’ll find my recipes super easy to whip up. So, come on, pull up a chair, and let’s make some delicious memories!
