Southern Buttermilk Cornbread
This golden Southern buttermilk cornbread has crisp edges, a tender center, and buttery flavor that makes it the perfect side for any meal.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar optional
- 1½ cups buttermilk
- 2 large eggs
- 4 tablespoons butter melted
- 2 tablespoons butter or bacon grease for skillet
Instructions
- Preheat oven to 425°F. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients just until mixed.
- Remove hot skillet from oven. Add 2 tablespoons butter (or bacon grease) and swirl to coat.
- Pour batter into the skillet—it should sizzle.
- Bake 20–25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool 10 minutes before slicing. Serve warm with butter or honey.
Notes
If you prefer a sweeter cornbread, increase sugar to 2 tablespoons. For extra crisp edges, preheat the skillet for at least 10 minutes.
Nutrition
Calories: 217kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 65mgSodium: 410mgFiber: 2gSugar: 3gVitamin A: 350IUCalcium: 85mgIron: 1.3mg
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