Southern Buttermilk Cornbread
Transport your taste buds straight to the heart of the South with this classic Southern Buttermilk Cornbread recipe. Made with stone-ground cornmeal, a touch of sweetness from granulated sugar, and the rich tang of buttermilk, this cornbread delivers the perfect balance of tender crumb and golden crust. Baked to perfection in a preheated cast-iron skillet, it boasts an irresistibly crispy edge that sets it apart from ordinary cornbread. Ready in just 30 minutes with minimal prep, this comforting side dish is perfect for soaking up hearty stews, complementing barbecue, or serving alongside your favorite Southern meals. Whether topped with butter, drizzled with honey, or savored as-is, this easy skillet cornbread is destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups cornmeal (stone-ground preferred)
- 0.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 4 tablespoons unsalted butter
- 1.25 cups buttermilk
- 2 units large eggs
Instructions
Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it heats to allow the pan to get hot.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
Melt the butter in a small saucepan or microwave. Reserve 1 tablespoon of the melted butter for greasing the skillet.
In a medium bowl, whisk together the buttermilk and eggs until smooth. Slowly add the melted butter (except the reserved tablespoon) to the buttermilk mixture while whisking, ensuring the eggs don’t cook or scramble.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid overmixing, as this can make the cornbread dense.
Carefully remove the hot skillet from the oven (use oven mitts!), and brush the inside with the reserved melted butter to prevent sticking and create a crispy crust.
Pour the cornbread batter into the hot skillet, spreading it evenly with a spatula.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for about 5 minutes before slicing. Serve warm with butter or honey, if desired.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 41.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 426 mg | 33% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
