Description
This Easy Southern Cornbread with Buttermilk recipe is a classic Southern staple that pairs perfectly with a variety of dishes. The cornbread is moist, slightly crumbly, and has a touch of tanginess from the buttermilk.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted (plus 1 tablespoon for greasing the pan)
Instructions
- Preheat the oven and skillet: Preheat the oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven to heat.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, buttermilk, and melted butter. Pour into the dry ingredients and stir until just combined.
- Prepare skillet: Remove the hot skillet from the oven, add butter, and pour in the batter.
- Bake: Bake for 20–25 minutes until golden brown and a toothpick comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For added flavor and texture, mix in 1/2 cup of corn kernels or shredded cheddar cheese.
- If you prefer a slightly sweet version, add 1–2 tablespoons of sugar to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
