Easy Southern Cornbread with Buttermilk Recipe
This Easy Southern Cornbread with Buttermilk recipe yields a moist and flavorful cornbread that pairs perfectly with a variety of dishes or is delicious all on its own. The buttermilk adds a tangy richness while the cornmeal provides a hearty texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups cornmeal (preferably stone-ground)
- 1/2 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter or bacon drippings (plus extra for greasing the skillet)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven to heat.
- Prepare the Batter: In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the buttermilk and eggs, then combine with the dry mixture. Add the melted butter or bacon drippings and stir until just combined.
- Bake: Grease the hot skillet, pour in the batter, and bake for 20–25 minutes until golden brown.
- Cool and Serve: Let the cornbread cool slightly before slicing and serving.
Notes
- For a denser texture, use all cornmeal and omit the flour.
- Serve warm with butter, honey, or as a side to soups and stews.
- Leftovers can be reheated or used in cornbread dressing.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
