Buttermilk Cornbread Recipe

Preheat and prepare pan

Preheat oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch square baking pan in the oven while it heats. Using a hot pan gives the cornbread a crisp bottom.

Combine dry ingredients

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt until evenly distributed.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk 1 cup buttermilk with 2 large eggs until smooth. Stir in 6 tablespoons melted, slightly cooled butter and 1 tablespoon vegetable oil (or melted bacon fat) until combined.

Combine wet and dry

Pour the wet mixture into the dry ingredients and gently fold with a spatula or wooden spoon just until no large streaks of flour remain. Do not overmix; a few small lumps are fine. If using optional add-ins (up to this point), fold them in now: 1 chopped jalapeño and/or 1/2 cup shredded cheddar cheese.

Heat fat in pan

Carefully remove the hot skillet or pan from the oven (use oven mitts). Add 1 tablespoon butter or oil to the hot pan and swirl until melted and coat the bottom and sides. This will sizzle—this is expected and helps create a brown crust.

Bake

Pour the batter into the preheated, greased pan and smooth the top with a spatula. Bake in the preheated 425°F (220°C) oven for 18–22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter).

Finish and rest

If desired, during the last 1–2 minutes of baking brush the top with a little additional melted butter for extra shine. Remove the pan from the oven and let the cornbread rest for 10 minutes in the pan so it firms up and is easier to slice.

Slice the cornbread into wedges (if using a skillet) or squares (if using a baking pan). Serve warm with honey, extra butter, or your preferred accompaniment.

Store leftovers wrapped at room temperature for up to 2 days or refrigerate in an airtight container for up to 5 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or in the microwave for 20–30 seconds per slice.