Print

Richard’s Classic Moist Buttermilk Cornbread (Southern Style)

Close-up of a moist, golden slice of buttermilk cornbread on a plate, showing its crumb texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is the buttermilk cornbread recipe Richard perfected to recall those comforting Southern meals. It is moist, tender, and bakes up beautifully in a cast iron skillet for that perfect golden crust.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweeter taste)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk, shaken well
  • 1/2 cup whole milk
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted, plus extra for greasing

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats. You want that skillet hot!
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This ensures even distribution of the dry ingredients.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until they are just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes the cornbread tough.
  5. Carefully remove the hot cast iron skillet from the oven. Add 2 tablespoons of the melted butter to the hot skillet and swirl it around to coat the bottom and sides completely. The butter should sizzle immediately.
  6. Pour the remaining melted butter into the batter and stir quickly to incorporate.
  7. Immediately pour the batter into the hot, buttered skillet. It should sizzle when it hits the pan.
  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. This is the best cornbread recipe for chili!

Notes

  • For an extra crispy, traditional Southern edge, increase the butter in the hot skillet to 1/4 cup.
  • If you prefer a sweeter cornbread, increase the sugar to 1/3 cup.
  • Serve this classic American side dish warm with honey or butter.

Nutrition

Find it online: https://delishdiarist.com/buttermilk-cornbread-recipe-southern-style/