Easy Classic Buttermilk Cornbread, has a crisp golden crust a moist and fluffy center and a tender crumb. It’s a tried and true easy cornbread recipe only requiring a few ingredients, little steps, and ready in under 30 minutes – quick, easy and delicious! Perfect for holidays like Thanksgiving and Christmas or year-round as the perfect side!
Easy Classic Buttermilk Cornbread
This recipe is so easy, with no mixer required, simple on hand ingredients, and ready in under 30 minutes. That’s not even the best part, it has a moist and fluffy center with a tender crumb and a golden brown crust – it’s literally just so good.
Now, let’s dial it back a bit. Living in Canada, cornbread is not as popular as it is for example in the southern states. My family and I would always take trips to Buffalo, NY stop at the Walmart nearest to the border and pick up a few boxes of the Jiffy brand cornbread mixes. We would make them, devour them, and be satisfied…until we made it from scratch ourselves! Classic recipes can often be intimidating because heck, they’re classic…and sometimes when you don’t know – you shy away from it. But this homemade cast iron skillet buttermilk cornbread recipe is so unbelievably easy and absolutely irresistible.
History of Cornbread & Northern vs. Southern Cornbread
The History of Cornbread
Now, it’s a well known fact that cornbread is a Southern American staple, but why is this? The answer is because corn was predominant amongst southern crops, it was the gold of the south, it was easy to grow and easy to prepare. Other crops like wheat and rye didn’t store well in the heat and humidity of the South, but corn did. Earlier on, there was no sugar in cornbread, and it was called Corn Pone, consisting of only cornmeal, water, maybe a dash of salt and baked over an open fire or in a hearth. As time progressed, ingredients like buttermilk, sugar, eggs, bacon fat, baking powder, baking soda, started to make its way into the recipe we know today. Cornbread was created out of a necessity, from ingredients that we plentiful at the time and has grown into the delicacy we know it as today.
Difference between Southern and Northern Cornbread
This recipe as opposed to Southern Cornbread is more on the sweeter, lighter side of the spectrum and more cake-like i.e. fluffy or like the Jiffy brand. You also don’t need to make this recipe in a cast iron skillet, a greased baking dish will do for Northern style cornbread. This Easy Classic Buttermilk Cornbread, recipe is a northern style cornbread with southern style techniques – melt “fat” in skillet, pout “fat” in batter, pour batter back into hot skillet.
Southern cornbread is more on the savoury side (often using bacon or animal fat in the recipe), less sweet, and uses a coarser grain of cornmeal. Baking in a screaming hot cast iron skillet is also the traditional cooking equipment used in Southern style cornbread. Traditionally, as mentioned above it omitted ingredients like eggs, milk and sugar however it has been adapted to incorporated some of these ingredients.
What to Serve Cornbread With
Cornbread has always been a favourite of mine. It goes so well with a variety of dishes but if you love southern food it’s a staple alongside classics like collard greens, beans, fried chicken, mac n’ cheese, sweet potato, candied yams and a glass of sweet tea.
You can also enjoy cornbread alongside other classics like chili’s, soups, stews, BBQ, meats, literally just about anything.
How to Make Easy Classic Buttermilk Cornbread From Scratch
- Mix the batter – In a large mixing bowl, mix all the dry ingredients together. Then mix in the wet ingredients just until combined.
- Get the Cast Iron Skillet Sizzling Hot – Melt the butter in your cast-iron skillet over medium-high heat on your stove. This helps to create a perfect golden brown crispy exterior . Make sure you hear the batter sizzle in cast iron skillet when you pour it in – there’s nothing like it!
- Bake the Cornbread – Bake for 20-23 minutes, or until golden brown on top, around the edges and toothpick comes out clean when inserted directly in the middle.
How to Make Buttermilk from Scratch
If you don’t have buttermilk on hand, you can make it yourself at home using milk and lemon juice or vinegar. Add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes. This will allow the milk to slightly curdle, and give it a more buttermilk-like texture and taste.
Watch this Cornbread Video Crumb Shot
Cornbread Cooking Tips
- Make sure your skillet is screaming red hot before you pour in your batter, it should sizzle.
- Whisk dry ingredients together for about a minute or so to remove any lumps which helps create a smooth batter and even fluffy texture.
- If you prefer a denser cornbread, omit the 1/2 tsp of baking soda. This helps to make the cornbread slightly more fluffy and cake-like rather than crumbly.
- Do not overmix your batter. This can lead to a “tougher” textured cornbread. When adding wet ingredients to dry, mix until just combined.
- Allow to cool for a few minutes before slicing.
Grab the Grocery List (Screenshot The Below)!
Fine Yellow Cornmeal
Granulated White Sugar
9 inch Cast Iron Skillet or Square Baking Dish
Recipes to Try with this Easy Classic Buttermilk Cornbread
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Easy Classic Buttermilk Cornbread
- 1/2 cup Salted Butter melted
- 1 cup All Purpose Flour
- 1 cup Fine Yellow Cornmeal
- 1/4 cup Granulated White Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 2 Eggs
- 1/4 cup Pure Honey more for drizzle if desired
- 1 cup Buttermilk
- Preheat oven to 400 degrees Fahrenheit and place rack in the middle position.
- Heat unmelted butter in your 9-inch cast iron skillet over medium heat on stovetop until melted. Turn heat off, set aside and allow butter to cool slightly. Alternatively, you can use a 9-inch square baking dish. If so, grease with butter and place in oven to heat up.
- In a large mixing bowl, add your dry ingredients – flour, cornmeal, granulated white sugar, baking powder, baking soda, salt. Whisk together until thoroughly mixed together.
- Make a well in the center of the dry ingredients then add in eggs, honey, and buttermilk, mix until just incorporated. Then add melted butter. Pour batter into hot skillet (you should hear a nice sizzle as it hits the pan).
- Bake for 20-23 minutes, or until golden brown on top, around the edges and toothpick comes out clean when inserted directly in the middle. Allow to cool slightly before slicing, and enjoy!
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.