Description
Bake this easy buttermilk cornbread recipe for a moist, tender texture and classic Southern flavor. It is quick to make and perfect as a side dish for chili or BBQ.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, shaken well
- 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk and eggs.
- Pour the melted butter into the buttermilk mixture and stir briefly.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Carefully remove the hot skillet from the oven. Add about 2 tablespoons of butter to the hot skillet and swirl it around to coat the bottom and sides completely. The butter should sizzle.
- Pour the cornbread batter immediately into the hot, buttered skillet.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.
Notes
- For extra crispy edges, make sure your cast iron skillet is very hot when you pour in the batter.
- If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- This cornbread pairs perfectly with comfort food baking classics like chili or slow-cooked BBQ.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 75