Name: Buttermilk Cornbread
Yield: Makes 1 (13x9") pan
Ingredients: Nonstick vegetable oil spray; 2 cups all-purpose flour; 2 cups medium-grind cornmeal; 1/4 cup sugar; 1 Tbsp. baking powder; 2 1/2 tsp. kosher salt; 3/4 tsp. freshly ground black pepper; 4 large eggs; 2 cups buttermilk; 1/2 cup (1 stick) unsalted butter, melted, slightly cooled

Two hands pulling a 13x9 pan of baked cornbread out of the oven.

Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

There are a few schools of thought on what makes the perfect cornbread recipe. Purists argue the Southern classic should be made with cornmeal only—no wheat flour and definitely no sugar. Some say a portion of all-purpose flour is necessary for tenderness and structure; others argue that, for moist cornbread, a touch of sugar is vital and helps to bring out the sweet corn flavor. Maybe it’s ambitious, but we believe our best cornbread recipe (i.e., the one below) can satisfy all camps—and possibly teach us a thing or two about healthy compromise.

This homemade cornbread recipe combines equal parts cornmeal and flour for a light, tender crumb. It’s got buttermilk for tangy flavor and a bit of sugar for subtle sweetness. If you’re not willing to budge on the “no sugar” stance, feel free to omit it—or if you’re a shameless sweet cornbread advocate, go wild and double it. For true Southern cornbread, skip the baking pan and use a preheated 10" cast-iron skillet. Pouring the batter into a hot skillet, greased with melted butter or bacon drippings, jump-starts the development of a crispy, golden brown crust.

This cornbread pairs spectacularly well with our ground beef chili recipe (or bean chili to keep it veg), but it’s also a spectacular side dish for fried chicken, barbecue, or any number of wintery soups and stews. Slice any leftovers into cubes to use in cornbread stuffing, or toast them to make cornbread croutons.

We have a feeling this easy cornbread recipe will be your new go-to, but in case you want more options, we’ve also got recipes for hot honey skillet cornbread, cornbread-cheddar cheese biscuits, and fresh cornbread muffins.

Recipe information

Yield
Makes 1 (13x9") pan

Ingredients

Nonstick vegetable oil spray

2 cups all-purpose flour

2 cups medium-grind cornmeal

1/4 cup sugar

1 Tbsp. baking powder

2 1/2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

4 large eggs

2 cups buttermilk

1/2 cup (1 stick) unsalted butter, melted, slightly cooled

Preparation

Step 1
Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
Step 2
Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.