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Southern Buttermilk Cornbread

Southern buttermilk cornbread bakes with crisp golden edges, a tender cornmeal crumb, and a lightly tangy dairy richness.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Southern Buttermilk Cornbread

35 mintotal

Prep 10 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Oven.

No inactive time; mix the batter just before baking so the leavening stays active.

Method

  1. Heat the oven to 200°C. Brush a small baking dish or oven-safe skillet with part of the melted butter.

  2. Mix the maize meal, all-purpose flour, baking powder, sugar, and salt in a bowl.

  3. Whisk the buttermilk, egg, and remaining melted butter in another bowl.

  4. Combine the wet and dry mixtures just until no dry patches remain. Do not overmix.

  5. Pour into the prepared dish and bake until golden on top and a skewer inserted in the center comes out clean.

How to tell it's done

The cornbread should have crisp golden edges, a tender crumb, and a lightly grainy corn texture.

Getting it right

Tip

Preheating the greased dish helps create the crisp edge that makes cornbread especially satisfying.

What to serve it with

Serve warm with butter, chili, barbecue, soup, or a Southern-style meal.

Common mistakes

The cornbread is tough and rubbery.
Stop mixing the moment the dry patches disappear. A few lumps are correct — cornbread batter worked smooth develops gluten and bakes dense.
There is no crisp crust on the edges.
Get the buttered dish properly hot before the batter goes in. Batter poured into a cold tin steams rather than sears, and the edge never crisps.

Substitutions

  • Maize meal gives a practical cornbread texture; polenta can work if it is not too coarse.
  • Skip the sugar for a more savory Southern-style version.
  • Do not overmix the batter, or the cornbread can become dense.
  • Serve soon after baking for the best crisp edges.

Storing and reheating

Keeps two days at room temperature wrapped in a cloth, or a week in the fridge, though it dries as it goes. It freezes well for three months in slices. Warm it in the oven rather than the microwave, which turns the crumb gummy.