In a small bowl add the buttermilk first and then whisk in the baking soda. You should see the mixture foam up a little as the reaction starts getting your bread ready to rise perfectly.
Combine Wet and Dry Ingredients:
Pour the buttermilk and baking soda mixture into your skillet. Stir well to fully combine everything. Add cornmeal flour and salt directly to the skillet and stir gently using a spatula or wooden spoon. Mix just until there are no big dry pockets and only a few small lumps remain. Take care not to overmix otherwise the bread can turn out tough.
Bake:
Pour the batter evenly into your greased 8-inch square pan. Spread it out so the top is level. Place in the preheated oven and bake for 30 to 40 minutes. Start checking at the 30-minute mark—a toothpick inserted in the center should come out clean or with just one or two moist crumbs attached. The top will be golden and the edges set and pulling just slightly from the pan.
Cool and Serve:
Remove from the oven and let cool slightly before slicing for the best texture and clean slices.
A pan of cake with a white frosting is served on a table.
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A pan of cake with a white frosting is served on a table. |
You Must Know
Full of wholesome ingredients that satisfy
Great source of energy for busy days
Stays soft and moist for days
When I ate this as a child at my grandma’s table there was always a pat of melting butter on top for my first slice. Today I still reach for that real creamy butter and it brings back those kitchen memories every time.
Storage Tips
Once cooled cut cornbread into squares and store in an airtight container. It keeps well at room temperature for up to two days or in the fridge for five days. If you want to freeze leftovers wrap pieces individually and thaw before enjoying. A quick zap in the microwave restores its softness.
Ingredient Substitutions
If you run out of buttermilk use one cup of regular milk mixed with one tablespoon of lemon juice or vinegar. Let it sit for five minutes and use as directed. For a less sweet version reduce the sugar to one third cup or for added flavor try adding a pinch of smoked paprika or grated cheese.
Serving Suggestions
Serve warm with soup stew or chili for classic comfort. I love it alongside spicy beans or piled high with a drizzle of honey for breakfast. Cornbread also makes a fantastic base for Southern-style dressing or stuffing at the holidays.
Cultural History
Cornbread is woven into the story of Southern American cooking but its roots trace to Native American traditions using maize. Each family seems to have small tweaks—this recipe always stuck with ours because of its tender crumb and the gentle tang of buttermilk.
A pan of cake with a white dollop of butter on top.
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A pan of cake with a white dollop of butter on top. |
Pro Tips
Always preheat your oven so the cornbread rises quickly and bakes evenly
Do not overmix the batter once you add flour and cornmeal to keep the bread tender
Letting the bread cool for ten minutes before slicing helps it hold together perfectly
This cornbread tastes just as good the next day and makes every meal feel special. I hope it brings comfort and good memories to your table too.
Frequently Asked Questions
