Description
This Easy Southern Cornbread with Buttermilk is a classic, moist, and tender cornbread recipe perfect as a side dish for any Southern meal. Made with simple pantry ingredients, including yellow cornmeal, all-purpose flour, and tangy buttermilk, it bakes up golden and delicious in a hot cast-iron skillet, giving it a crisp crust and a soft interior.
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 oven and skillet. Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly. This ensures the skillet is hot enough to create a crisp crust on the cornbread.
- 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 to evenly distribute all leavening agents and flavorings.
- Prepare wet ingredients. In a separate bowl, beat the large egg, then stir in the buttermilk and melted unsalted butter until well combined.
- Combine wet and dry mixtures. Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender cornbread texture.
- Grease the hot skillet and add batter. Carefully remove the heated cast-iron skillet from the oven and grease it with butter. Immediately pour the batter into the hot, greased skillet.
- Bake the cornbread. Place the skillet back into the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve. Allow the cornbread to cool slightly in the skillet before slicing into 8 pieces and serving warm.
Notes
- For a slightly sweeter cornbread, keep the sugar as listed; omit it if you prefer a more savory taste.
- Using a cast-iron skillet is key to achieving the best crust, but a well-greased oven-safe skillet can be used as a substitute.
- Make sure the skillet is hot before adding the batter to get a crispy edge.
- Do not overmix the batter; lumps are okay to maintain the cornbread’s light texture.
- Serve the cornbread warm with butter, honey, or alongside chili and barbecue dishes for a true Southern experience.
