Deep South Buttermilk Cornbread

You may think this is a bold statement, but this Deep South Buttermilk Cornbread is the best cornbread recipe you’ll ever try. If you want the moistest, classic Southern cornbread, you need this recipe.

I got an email from a reader, Terri (who is originally from Georgia, go Dawgs!) telling me she made world-famous cornbread. I was intrigued. Then she told me that her husband said she made better cornbread than his Mama. I was stunned. Then she told me that her cornbread recipe included two cups of buttermilk. My jaw was hanging open.

Clearly, my life would not be complete without trying this buttermilk cornbread recipe. Fortunately, she graciously shared the recipe with me. Let me tell you my personal experience with this cornbread: everyone in my family gobbled it down.

That might not seem like a big deal until I tell you that before I made this, cornbread had not ever passed the lips of either of my children (they are weird). My husband (who has extremely strange aversions to staple Southern dishes despite being born and raised outside of Atlanta) even ate a rather large piece and came back for seconds.

I have never had cornbread so moist in all of my born days. I am flabbergasted and feel certain that no small amount of my existence has been wasted up until tasting this. Soft and unbelievably moist on the inside with that classic crunchy cornbread crust, I can’t wait for you to try and fall in love with this buttermilk cornbread recipe too.

So without further fuss, here is Terri’s buttermilk cornbread recipe!

What You’ll Need to Make Deep South Buttermilk Cornbread:

Ingredients:

• White cornmeal
• Buttermilk (or put a tablespoon of lemon juice in whole milk)
• Egg
• Baking soda
• Flour
• Salt
• Bacon grease (or melted butter)
• Shortening

How to Make Deep South Buttermilk Conrbread:

Preheat the oven to 450. Slather a cast-iron skillet with vegetable shortening (Crisco). If you really want to make this and don’t have a cast-iron skillet, you can use a cake pan. Do the same thing with it.

Stick the skillet (or pan) in the oven while it preheats so it will be good and hot.

 

Whisk your cornmeal, flour, baking soda, and salt together in a medium bowl.

Add melted bacon grease (or melted butter).

 

Add your egg…

 

And buttermilk.

 

Like so. Now we’re going to stir it all up until it looks like this.

Now get your hot skillet from the oven (carefully) and pour in the batter. It should be hot enough that the batter sizzles when it comes into contact.

Place the delicious skillet buttermilk cornbread in the oven and bake for 20 to 25 minutes or until you can’t stand the waiting any more!

Remove your Deep South Buttermilk Cornbread from the oven and turn it out onto a plate. Eat it hot with butter or honey.

Take a bite and see if you don’t yell out “Go Dawgs!”

Storage

• Store leftovers in an airtight container at room temperature or in the fridge for up to 1 week. Reheat it quickly in the microwave, oven, or air fryer.
• You can also freeze cornbread portions for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Notes

• Remember to not overmix the batter. You just want to mix the ingredients together until the dry ingredients are just moistened and there are no big lumps (about 1 minute of whisking will do it). Overmixing cornbread batter can lead it to be tough.
• The key to Deep South Buttermilk Cornbread is preheating the skillet or baking pan, as that’s what gives the cornbread its crunchy crust.
• For sweet cornbread, you can add 1/4 cup of white sugar, brown sugar, or honey to the batter.

Recipe FAQs

What do you serve with Deep South Buttermilk Cornbread?

Skillet cornbread is such a deliciously versatile recipe!

• Serve it with butter and honey for breakfast.
• Substitue boring bread for sensational savory cornbread and serve it with your favorite chili, stew, or soup.
• Enjoy it the Southern way alongside your favorite BBQ meat, like Southern-style air fryer wings, crockpot pulled pork, tender beef ribs, or slow-roasted beef brisket. 
• Make another Southern staple: red beans and cornbread.
• Use it to make other recipes, like crockpot cornbread dressing or cornbread salad.
• Serve it alongside other classic Southern side dishes, like collard greens, fried okra, mac and cheese, and green bean casserole.

Can I make Deep South Buttermilk Cornbread in advance? 

Yes, you can definitely make cornbread up to 2 days ahead of time and store it, covered, at room temperature. I recommend serving it warm though, so quickly reheat it in the microwave, oven, or air fryer.

Check out these other scrumptious cornbread recipes:

Cornbread Chicken Pot Pie Made From Scratch

Jiffy Cornbread Casserole With Ham and Cheese

Jalapeño Cornbread Muffins with Cream Cheese

Homestyle Broccoli Cheese Cornbread

How To Make Hot Water Cornbread