Description
This Grandmother’s Buttermilk Cornbread is a classic Southern American recipe featuring a perfect balance of slightly sweet and savory flavors. Baked in a hot cast iron skillet, it boasts a golden crust with a moist, tender crumb inside—a beloved side dish ideal for pairing with hearty meals or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (for greasing the skillet)
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet inside the oven to heat thoroughly while you prepare the batter, ensuring a crispy crust.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat the eggs lightly. Then stir in the buttermilk and melted unsalted butter until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the mixture is combined—do not overmix to keep the cornbread tender.
- Prepare the Hot Skillet: Carefully remove the heated skillet from the oven. Add the tablespoon of vegetable oil and swirl to coat the bottom and sides evenly.
- Bake the Cornbread: Pour the batter into the oiled skillet, spreading it evenly. Place the skillet back into the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the skillet from the oven and let the cornbread cool slightly before slicing. Serve warm as a delightful side dish to your meal.
Notes
- For a more savory cornbread, reduce or omit the sugar.
- Add chopped jalapeños, shredded cheese, or corn kernels to the batter for extra flavor and texture.
- Using a cast iron skillet ensures a crispy crust, but a similar oven-safe skillet or baking dish can be used as a substitute.
- Ensure not to overmix the batter to avoid tough cornbread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
