Buttermilk Cornbread
This Buttermilk Cornbread is the ultimate Southern comfort food, featuring a golden, crispy crust and a soft, tender crumb with just the right hint of tang from real buttermilk. Baked in a sizzling cast iron skillet, it comes together with simple pantry staples in under an hour and pairs beautifully with chili, stews, or a generous swipe of honey butter.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- 10-inch cast iron skillet or an 8x8-inch baking pan
- Heat-resistant oven mitts
Ingredients
- 1 cup stone-ground cornmeal medium grind recommended
- 1 cup all-purpose flour spooned and leveled
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups buttermilk room temperature; 360ml
- 2 large eggs organic, room temperature
- 4 tablespoons butter melted and slightly cooled; 57g
- 1 teaspoon butter or oil for coating the hot skillet
Instructions
- Place an oven rack in the center position and preheat oven to 400°F (200°C). Put a 10-inch cast iron skillet on the rack while the oven preheats for at least 10 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt for about 30 seconds until evenly combined. Press out any lumps.
- Melt butter and let cool slightly. In a separate medium bowl, whisk eggs and buttermilk until smooth and frothy. Slowly whisk in the cooled melted butter until fully blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula just until no dry streaks remain, about 10 to 12 strokes. Batter should be slightly lumpy and pourable.
- Carefully remove the hot skillet from the oven using oven mitts. Add 1 teaspoon butter or oil and swirl to coat the bottom and sides. Listen for the sizzle.
- Pour the batter into the hot skillet and spread evenly. Return to the center rack and bake for 20 to 25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Remove skillet from oven and place on a trivet or wire rack. Cool for about 10 minutes, run a knife around the edge, and cut into 9 pieces. Serve warm.
Notes
- Use room temperature eggs and buttermilk for a smoother batter that mixes more evenly.
- If you do not have a cast iron skillet, a regular 8x8-inch baking pan works fine, though the crust will be a little softer. Skip preheating if using glass or ceramic.
- Do not overmix the batter. Gentle stirring gives a tender crumb; overmixing makes it dense and tough.
- For extra crisp edges, heat a little bacon grease in the skillet before adding the batter.
- Measure cornmeal and flour by spooning and leveling, not scooping, so the cornbread does not turn out dry.
- Buttermilk substitute: Stir 1½ tablespoons white vinegar or lemon juice into 1½ cups milk. Let sit 5 minutes before using.
- Storage: Keep in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze wrapped slices for up to 2 months.
- Reheat in a 350°F oven for about 10 minutes or microwave a slice for 20 to 30 seconds.
- Variations: Add ½ cup shredded cheddar, chopped jalapeños, ¼ cup honey, fresh herbs, or crispy bacon bits to the batter before baking.
- For cornbread muffins, pour batter into a greased muffin tin and bake for 15 to 18 minutes.
Nutrition
Serving: 1PieceCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 260mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 6IUCalcium: 8mgIron: 6mg
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