Description
This classic Grandmother’s Buttermilk Cornbread recipe delivers a moist, tender crumb with a slightly sweet and tangy flavor. Baked to golden perfection in a cast iron skillet or baking dish, it’s a comforting Southern staple that’s perfect for any meal.
Ingredients
Scale
Dry 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
Wet Ingredients
- 6 tablespoons unsalted butter
- 1 ½ cups buttermilk
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 425ºF (218ºC). If not using a cast iron skillet, lightly grease an 8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside.
- Melt Butter: Melt the unsalted butter in a cast iron skillet over low heat. Once melted, allow it to cool slightly to prevent cooking the eggs in the next step.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs, buttermilk, and the cooled melted butter until thoroughly blended.
- Mix Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; a few lumps are okay and will keep the cornbread tender.
- Prepare to Bake: Pour the batter into the warm cast iron skillet or the prepared baking dish, spreading it evenly.
- Bake: Place in the preheated oven and bake for 20 to 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool and rest for 5 to 10 minutes before slicing and serving to allow it to set properly and enhance its texture.
Notes
- Using a cast iron skillet helps develop a crispy crust and adds flavor, but a greased baking dish works well too.
- Do not overmix the batter to keep the cornbread tender and light.
- Allowing the butter to cool before mixing prevents the eggs from scrambling.
- Serve warm with butter, honey, or your favorite spread for best flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
