Description
This homemade Southern cornbread recipe delivers golden crispy edges and a tender, savory crumb. Made with buttermilk, stone-ground cornmeal, and baked in a cast iron skillet, it’s a classic Southern side dish perfect for chili, greens, or BBQ.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 1.25 cups buttermilk
- 2 large eggs
- 4 tablespoons butter, melted
- 1 tablespoon oil or bacon drippings
Instructions
- Preheat the oven to 425°F and place a cast iron skillet inside to heat.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until well combined.
- Pour wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Remove the hot skillet, add oil or bacon drippings, swirl to coat the bottom.
- Pour the batter into the skillet, smooth the top, and place it back in the oven.
- Bake for 20 to 25 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cornbread cool in the skillet for 10 minutes before slicing and serving.
Notes
- This cornbread pairs well with chili, greens, or BBQ.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg