Name: Best Buttermilk Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Dry:; 1 cup yellow cornmeal; 1 cup 130 g all-purpose flour; ¼ –⅓ cup sugar; 1 tbsp baking powder · ½ tsp baking soda · 1 tsp salt; Wet:; 1½ cups buttermilk; 2 eggs; ½ cup 113 g melted butter; 2 tbsp honey (optional); Skillet:; 2 tbsp butter or bacon fat

Introduction

Best Buttermilk Cornbread is golden, crackly-topped Southern perfection — tender, moist crumb with crisp buttery edges and that unmistakable tangy-sweet corn flavor that makes chili night legendary. This skillet-baked beauty rises tall, cuts into perfect wedges, and disappears while it’s still steaming. Presented straight from the cast-iron with a pat of honey butter melting into every crevice, this Best Buttermilk Cornbread recipe offers a charming, appetizing aesthetic that turns any meal into comfort-food heaven.

Why you’ll love this recipe

40 minutes total — hot skillet = instant crust.
No dry crumbs — buttermilk + butter keep it moist for days.
One-bowl, pantry-staple — zero fancy ingredients.
Freezer-friendly — baked or batter up to 3 months.
Endlessly riffable — jalapeño-cheddar, bacon, or sweet honey versions.

Ingredients (8–10 wedges)

Dry Mix

1 cup (160 g) yellow cornmeal (medium or fine grind)
1 cup (130 g) all-purpose flour
¼ cup (50 g) granulated sugar (or up to ⅓ cup for sweeter)
1 tbsp baking powder
½ tsp baking soda
1 tsp fine sea salt

Wet Mix

1½ cups (360 ml) well-shaken buttermilk, room temperature
2 large eggs
½ cup (113 g) unsalted butter, melted + cooled slightly
2 tbsp honey (optional but magical)

For the Skillet

2 tbsp butter or bacon fat (for preheating)

Essential Tools and Equipment

10-inch cast-iron skillet (or 9-inch square pan)
Large mixing bowl + whisk
Oven mitts (it’s HOT)

Step-by-step process

Preheat oven AND skillet to 425 °F (220 °C) with 2 tbsp butter inside — it will melt and sizzle (this = legendary crust).
Whisk dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl: buttermilk, eggs, melted butter, and honey until smooth.
Combine: Pour wet into dry — stir with whisk or spatula just until no dry streaks remain (lumps are fine). Do not overmix.
Hot skillet magic: Carefully swirl melted butter to coat sides. Pour batter in — it should sizzle loudly.
Bake 20–25 minutes until deep golden, and the toothpick comes out clean.
Optional: broil 1–2 minutes for extra crackly top (watch like a hawk).
Cool in skillet 10 minutes → invert or cut wedges straight from pan. Serve warm with honey butter.

Mistakes to avoid

Cold skillet — no crispy edges; preheat WITH butter inside.
Overmixing — tough, tunnelled cornbread; 12–15 strokes max.
Low-fat buttermilk — use full-fat for richness.
Sugar wars — Southern = less sweet; Northern = more — choose your side.
Cutting too soon — it crumbles; 10 min rest = perfect wedges.

Variations of the Best Buttermilk Cornbread

Jalapeño Cheddar — 1 cup cheddar + 2 diced jalapeños folded in.
Bacon Scallion — 6 slices bacon + ½ cup scallions.
Honey Butter Top — brush with honey butter last 5 minutes.
Corn Kernel — fold in 1 cup fresh/frozen corn for extra pop.
Gluten-Free — 1:1 GF flour + ¼ tsp xanthan gum.

Tips for better storage & make-ahead

Room temp — wrapped tightly 2–3 days (still moist!).
Freezer — cool completely → double-wrap → 3 months. Reheat 350°F 10 min.
Batter — pour into greased skillet, wrap, fridge overnight → bake morning-of +5 min.
Revive — sprinkle with water, 350 °F 8 min.

Frequently Asked Questions

No buttermilk? 1½ cups milk + 1½ tbsp lemon juice/vinegar — sit 10 min.
No cast iron? 9-inch metal pan works — preheat the same way.
Sweeter? Increase sugar to ½ cup + extra honey.
Cornbread muffins? 375 °F 15–18 min — yields 12.
Vegan? Plant milk + vinegar, flax eggs, vegan butter.

Conclusion

Best Buttermilk Cornbread is pure Southern soul in skillet form — each buttery, tangy wedge with that shattering crust tastes like chili’s best friend and Thanksgiving’s secret weapon. One bowl and one screaming-hot skillet turn pantry staples into the side dish everyone fights over. Keep cornmeal and buttermilk stocked, and perfect cornbread is always 40 minutes away. Whether you’re feeding a crowd, upgrading soup night, or proving cornbread deserves its own spotlight, this recipe delivers pure joy and comfort in perfect harmony. One bite, endless “please make this every time,” and the quiet thrill of cornbread mastery.