Buttermilk Cornbread Recipe

5 from 11 votes

This easy Buttermilk Cornbread recipe is moist and pairs great with chili or soup. Use it to make cornbread dressing or make it when you just need a slab of comfort food on a chilly fall day. Whatever you do, just make it because it will quickly become your favorite homemade cornbread recipe too.

Prep Time5

Cook Time25

Total Time30

Course: Baked Goods, Bread

Cuisine: All Cuisines, American

Keyword: cornbread, easy cornbread

Servings: Servings

Calories: 197kcal

Author: Heather Scholten

Ingredients

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

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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, flour, sugar, baking powder, baking soda, and 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.

Notes

Cornmeal - yellow is used in the recipe but white cornmeal will also work. It will just not be as colorful.
Skillet - I used a Lodge 8" Cast Iron pan.

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