Description
This Buttermilk Cornbread recipe is a quintessential Southern comfort food, featuring a moist and fluffy texture with a golden crust. Made with finely ground cornmeal, buttermilk, and a hint of sweetness, it’s perfectly baked in a cast iron skillet for that authentic rustic flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (finely ground for best results)
- 1 cup all-purpose flour (or substitute with whole wheat flour)
- 1 teaspoon baking soda (crucial leavening agent)
- 1 teaspoon salt (enhances flavor)
- 2 tablespoons sugar (optional, for sweetness)
Wet Ingredients
- 2 large eggs (beaten well)
- 1 cup buttermilk (or substitute with milk plus vinegar/lemon juice)
- 1/4 cup melted butter (or vegetable oil for dairy-free)
For Cooking
- 1 tablespoon butter for skillet (generously coat the skillet)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat. This ensures the skillet is hot when you pour in the batter, helping to create a crispy crust.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking soda, salt, and optional sugar until everything is well combined. This is the base of your cornbread that provides texture and flavor.
- Prepare wet ingredients: In a separate bowl, crack the eggs and beat them well. Then mix in the buttermilk and melted butter until the mixture is smooth and uniform. This combination adds moisture and richness to the bread.
- Combine wet and dry: Pour the wet mixture into the bowl containing the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender texture.
- Heat the skillet with butter: Carefully remove the hot skillet from the oven and add the tablespoon of butter. Swirl it around to evenly coat the entire surface, which will prevent sticking and help develop a golden crust.
- Pour batter and bake: Pour the batter into the hot skillet, spreading it evenly. Place it back into the oven and bake for 20–25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for 5–10 minutes before slicing to allow it to set. Then serve warm as a delicious side or snack.
Notes
- For a dairy-free option, substitute the buttermilk with milk plus 1 tablespoon of vinegar or lemon juice and use vegetable oil instead of butter.
- Using a cast iron skillet is key to achieving the crispy crust and even baking typical of Southern cornbread.
- Do not overmix the batter; a few lumps are fine and will result in a tender crumb.
- Try adding corn kernels or jalapeños to the batter for extra texture and flavor.
- If you prefer a sweeter cornbread, increase sugar to 3-4 tablespoons.
