This Buttermilk Cornbread Recipe is the BEST because it checks every box that a great cornbread should be. It’s soft and moist, slightly sweet and absolutely delicious! We love cornbread and have been looking for a long time for the perfect cornbread recipe to share with you. During my quest, I’ve tried quite a few recipes, but haven’t shared any of them because I promise to bring you only my best, tried and true ones that our family loves. So, today I’m proud to bring you this Buttermilk Cornbread Recipe that is incredibly good and sure to please your family and friends too.
Golden edges are another wonderful feature of this amazing buttermilk cornbread recipe.
Stir the buttermilk and baking soda together with a fork or whisk and set aside for a few minutes. Blend together the cornmeal, flour, and salt and set aside as well.
Allowing the combined buttermilk and baking soda to set for a few minutes will make it a little foamy, which is good.
Combining the cornmeal, flour, and salt in a separate bowl before adding them to the wet ingredients will prevent over stirring the batter, leaving the batter with texture and some small lumps.
In a large skillet melt the butter over low heat. Remove from heat and stir in the sugar. Add the eggs and whisk until well blended.
Stir in the buttermilk and baking soda mixture. I see lots of bubbles and bubbles are a good thing at this stage.
Add the cornmeal/flour/salt mixture to the skillet and gently stir with a spatula, just until blended and small lumps remain.
Pour the batter into a greased 8″ square pan.
Now, in about 20 minutes you’ll have yourself some of the BEST buttermilk cornbread you may have ever tasted!
Bake in a preheated 375 degrees F oven for 20 minutes, or until a toothpick comes out just a little sticky. *Be careful not to over bake the cornbread, it should be soft and moist.
*The top may not be golden brown but the edges will be, which is perfect. The first time we baked our cornbread in a toaster oven for 20 minutes and the top was more golden, but it was a little over-baked too. So, make sure to remove the cornbread from the oven or toaster oven when a toothpick comes out just a little sticky. If using a toaster oven check the cornbread at 17-18 minutes.
With or without a smear of butter this buttermilk cornbread is so incredibly tasty! If you’ve been looking for a delicious cornbread recipe (like we have!) then look no further, because I promise you’re going to LOVE this one!
We had our buttermilk cornbread the other day with John’s easy skillet chili. Mmm…they are so good together!
Buttermilk Cornbread Recipe
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup unbleached or all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
Preheat oven to 375 degrees F and grease an 8" square pan.
- Stir the buttermilk and baking soda together with a fork or whisk and set aside for a few minutes. Blend together the cornmeal, flour, and salt and set aside as well.
- In a large skillet melt the butter over low heat. Remove from heat and stir in sugar. Add the eggs and whisk until well blended.
- Stir in the buttermilk and baking soda mixture.
- Add the cornmeal/flour/salt mixture to the skillet and gently stir with a spatula just until blended and a few lumps remain.
- Pour the batter into a greased pan. Bake in a preheated oven for 20 minutes, or until a toothpick comes out just a little sticky. *Be careful not to over bake.
Recipe adapted from Allrecipes.