Description
This Easy Southern Cornbread with Buttermilk recipe offers a moist and tender cornbread with a slightly sweet flavor, perfect as a comforting side dish. Made with classic ingredients like yellow cornmeal, all-purpose flour, and tangy buttermilk, it’s traditionally baked in a cast-iron skillet for a crispy crust and soft interior.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat the oven and skillet: Preheat your oven to 425°F (220°C). Place a cast-iron skillet into the oven as it heats to get it very hot, which helps create a crispy crust on the cornbread.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt until well combined.
- Prepare wet ingredients: In a separate bowl, beat the egg lightly and stir in the buttermilk and melted butter, mixing until everything is evenly incorporated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Gently stir just until all ingredients are moistened and combined—avoid overmixing to keep the cornbread tender.
- Grease hot skillet and pour batter: Carefully remove the hot cast-iron skillet from the oven using oven mitts and grease it with some butter to prevent sticking. Pour the batter into the skillet, spreading it evenly.
- Bake: Place the skillet back in the oven and bake for about 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the skillet from the oven and let the cornbread cool for a few minutes before slicing. Serve warm as a delicious side to your favorite Southern dishes.
Notes
- Using a hot cast-iron skillet gives the cornbread a crispy, caramelized crust.
- If you prefer, omit sugar for a less sweet cornbread traditional to Southern cooking.
- Make sure not to overmix the batter to avoid a dense texture.
- Leftover cornbread can be stored wrapped at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat slices in a skillet or oven for a crispy finish.
