Description
This classic Grandmother’s Buttermilk Cornbread recipe is a staple in many Southern homes. Made with simple ingredients like yellow cornmeal, buttermilk, and butter, this cornbread is soft, slightly sweet, and perfect alongside chili, fried chicken, or any Southern comfort food. It’s the ideal combination of crispy on the outside and fluffy on the inside.
Ingredients
Scale
- 1 cup yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
- Preheat the oven to 425ºF. If you’re not using a cast iron skillet, lightly grease an 8-inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
- Melt the butter in a cast iron skillet over low heat and allow it to cool slightly.
- In a medium bowl, whisk together the eggs, buttermilk, and the cooled butter.
- Add the wet ingredients to the dry ingredients and whisk or stir until just combined. It’s okay if there are a few lumps.
- Pour the batter into the cast iron skillet or prepared baking dish.
- Bake for 20 to 25 minutes, or until a tester inserted into the center comes out clean.
- Let the cornbread stand for 5-10 minutes before cutting and serving.
Notes
- Make sure the butter cools slightly before adding it to the wet mixture to prevent cooking the eggs.
- For extra flavor, consider adding a tablespoon of honey to the batter.
- This cornbread pairs wonderfully with chili, stews, or fried chicken.
- For a crispy crust, make sure to preheat your cast iron skillet before adding the batter.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6 g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg