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The Best Moist Buttermilk Cornbread Recipe

The Best Moist Buttermilk Cornbread Recipe

This buttery, lightly sweet buttermilk cornbread has a tender crumb, golden top, and deliciously crisp edges. It makes about 12 servings in a 9 x 13-inch baking dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Salted butter, melted
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 cup Buttermilk
  • 1 teaspoon Baking soda
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/2 teaspoon Salt

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9 x 13-inch baking dish. Melt the salted butter and let it cool slightly.
  2. Whisk the granulated sugar into the slightly cooled melted butter. Beat in the eggs until the mixture is smooth.
  3. Stir the baking soda into the buttermilk, then add the buttermilk mixture to the butter mixture. Mix until evenly blended.
  4. Add the yellow cornmeal, all-purpose flour, and salt. Stir just until the dry ingredients disappear, taking care not to overmix.
  5. Pour the batter into the prepared baking dish and smooth the surface if needed. Bake for approximately 30 to 35 minutes.
  6. Check the cornbread when the top is golden and a toothpick inserted in the center comes out with only a few moist crumbs. Cool briefly before slicing and serving.

Notes

Use real buttermilk when possible for the best tenderness and flavor. Avoid overmixing after adding the flour. Store cooled leftovers covered at room temperature for a short period or refrigerate them, then warm gently before serving.