Southern Buttermilk Cornbread the Real Deal
Experience true Southern comfort with this authentic Southern Buttermilk Cornbread recipe, the real deal for cornbread enthusiasts. Made with simple pantry staples like yellow cornmeal, buttermilk, and a touch of granulated sugar, this recipe strikes the perfect balance between tender and crumbly, with just the right amount of sweetness. Baked to golden perfection in a sizzling hot cast iron skillet, the cornbread develops an irresistibly crisp crust that sets it apart. With a quick prep time of just 10 minutes, this classic dish is ready in under 30 minutes, making it a go-to side for hearty stews, barbecues, or even a drizzle of honey for a satisfying snack. Whether you're seeking a nostalgic taste of the South or a foolproof crowd-pleaser, this cornbread is a must-try!
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Recipe Information
Ingredients
- 1.5 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 425°F (220°C), and place a 10-inch cast iron skillet in the oven to heat up while you prepare the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk and eggs until smooth.
Melt the butter in a small saucepan or microwave-safe bowl, then set it aside to cool slightly.
Carefully remove the hot cast iron skillet from the oven, and add the vegetable oil to the skillet. Swirl it around to coat the bottom and sides of the pan, then place the skillet back in the oven.
Pour the melted butter into the buttermilk-egg mixture, and whisk until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a wooden spoon or spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully remove the hot skillet from the oven, and immediately pour the batter into the skillet, spreading it evenly with a spatula if needed. You should hear it sizzle as it hits the hot oil, which will create a crispy bottom crust.
Return the skillet to the oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread rest in the skillet for 5 minutes before slicing into wedges and serving. Enjoy warm with butter or your favorite meal.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 44.3 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 446 mg | 34% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 890 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.
