This moist and tender cornbread is made with tangy buttermilk, butter, and cornmeal, creating a golden, flavorful side dish or snack. Perfect for pairing with chili, soups, or BBQ, it’s a Southern classic with endless versatility.
optional1/2 cup corn kernels (fresh, canned, or frozen)
optional1 tablespoon honey (for extra sweetness)
Instructions
Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or a cast iron skillet. If using a skillet, preheat it in the oven with a bit of oil for a crispier crust.
In a skillet or saucepan over medium heat, melt the butter until just liquid. Remove from heat and let it cool slightly.
Stir the sugar into the melted butter until dissolved.
Whisk in the eggs until the mixture is smooth and well combined.
In a small bowl, combine the buttermilk and baking soda. Stir until the mixture foams slightly, then add it to the butter-sugar-egg mixture and mix until fully incorporated.
In a separate bowl, whisk together the cornmeal, all-purpose flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until blended. Avoid overmixing to prevent dense cornbread.
Optional: Fold in corn kernels or drizzle honey for added texture and sweetness.
Pour the batter into the prepared pan or skillet, smoothing the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cornbread to cool in the pan for 5–10 minutes before slicing. Serve warm with butter, honey, or jam, or pair it with hearty dishes like chili or BBQ.