Buttermilk Cornbread Recipe

A golden-brown cornbread in a black cast iron skillet with one wedge cut out, viewed from above on a white marble surface.

Buttermilk cornbread that is moist, fluffy, and lightly sweet. Bake it in a cast iron skillet in 30 minutes and serve with chili or use it for dressing.

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Author Heather

Equipment

Cast Iron Skillet - 8 inch or 8-inch baking dish
Mixing Bowls
Whisk
Measuring cups and spoons

Ingredients

1 cup yellow cornmeal or white cornmeal
¾ cup all-purpose flour
1 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
6 tbsp butter salted or unsalted (see notes)
1 ½ cups buttermilk
2 large eggs

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Instructions

Preheat oven to 425ºF. If you're not using a cast iron skillet, lightly grease an 8 inch baking dish.
Whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt in a large bowl. Set aside.
Melt the butter in a cast iron skillet and allow to cool slightly.
In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.

Video

Notes

If using salted butter, reduce or omit the kosher salt.

Nutrition