Description
Bake this classic Southern buttermilk cornbread for a tender, moist crumb and crispy edges. It is an easy, comforting side dish perfect for chili or barbecue.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk, room temperature
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
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 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 gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven. Add 2 tablespoons of the melted butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
- Pour the remaining 6 tablespoons of melted butter into the batter and quickly stir it in.
- Immediately pour the batter 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 about 10 minutes before slicing and serving warm.
Notes
- For the crispiest edges, ensure your cast iron skillet is very hot when you pour in the batter.
- If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon.
- This cornbread pairs wonderfully with honey or a pat of salted butter.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 7
- Sodium: 350
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 6
- Cholesterol: 75