Description
This Easy Southern Cornbread with Buttermilk is a classic, moist, and tender cornbread recipe perfect for any meal. Made with simple ingredients like yellow cornmeal, buttermilk, and a touch of sugar, it’s baked in a hot cast-iron skillet to achieve a perfectly crisp crust and golden interior. Ideal as a side for chili, soups, or southern-style dishes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted (plus extra for greasing the skillet)
Instructions
- Preheat the Skillet and Oven: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat up thoroughly. This ensures the skillet is hot enough to give the cornbread a crispy crust.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, beat the egg, then add the buttermilk and melted unsalted butter. Mix until the liquid components are fully incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread light and tender.
- Prepare the Skillet and Add Batter: Carefully remove the hot skillet from the oven using oven mitts. Grease the skillet with some extra butter to prevent sticking, then pour the batter evenly into the skillet.
- Bake the Cornbread: Place the skillet back in the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the skillet before slicing and serving. This helps it set for easier cutting and enhances the texture.
Notes
- Using a hot cast-iron skillet helps create a crisp crust on the cornbread.
- Do not overmix the batter to avoid a dense, tough texture.
- Sugar can be omitted or adjusted based on sweetness preference.
- Serve warm with butter, honey, or alongside chili or soups for a classic Southern meal.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
