Description
Make classic, moist, and fluffy Southern buttermilk cornbread using a cast iron skillet. This easy recipe yields a traditional flavor perfect as a side dish.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted, plus 2 tablespoons for the skillet
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place the 2 tablespoons of butter into a 10-inch cast iron skillet and set the skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In a separate medium bowl, whisk together the buttermilk and eggs.
- Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix.
- Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan.
- Pour the batter immediately into the hot 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 a slightly sweeter bread, increase the sugar to 1/3 cup.
- If you do not have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 1/2 cups of regular milk and let it sit for 5 minutes before using.
- Using a hot skillet creates a crispier crust on the bottom of your cornbread.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- 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