Easy Southern Cornbread with Buttermilk Recipe
This Easy Southern Cornbread with Buttermilk recipe yields a deliciously moist and slightly sweet cornbread with a golden crust, perfect for any meal or occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Units
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Dry Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar (optional)
Wet Ingredients:
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted (plus 1 tablespoon for greasing the skillet)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and place a 10-inch cast iron skillet in the oven to heat.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Combine wet ingredients: In a separate bowl, beat the eggs and mix in buttermilk and melted butter.
- Mix the batter: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Prepare the skillet: Remove the hot skillet from the oven, add butter, and pour the batter in.
- 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 extra flavor, add corn kernels, jalapeños, or cheese to the batter.
- Best served warm with butter, chili, or greens.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 370mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
