Description
A classic and delicious recipe for The Best Buttermilk Cornbread that is easy to make and perfect for serving with chili, soups, or BBQ dishes. This Southern-style cornbread is moist, slightly sweet, and pairs beautifully with savory dishes.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter, melted and slightly cooled
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease a 9-inch square baking dish or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool for 10 minutes before slicing and serving.
Notes
- For extra flavor, add ½ cup of corn kernels, shredded cheddar, or chopped jalapeños to the batter.
- This cornbread pairs perfectly with chili, soups, or BBQ dishes.
- Leftovers can be stored at room temperature for 2 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
