Description
This golden, crispy-edged Buttermilk Cornbread is a family heirloom recipe passed down from Grandmother’s kitchen. It’s tender, buttery, and slightly tangy from real buttermilk—baked in a hot cast iron skillet for the perfect Southern side.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
4 tablespoons melted butter
2 tablespoons vegetable or canola oil
1 tablespoon butter or oil for greasing the skillet
Instructions
1. Preheat your oven to 425°F (218°C). Place your cast iron skillet inside to heat up while the oven preheats.
2. In a large mixing bowl, stir together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk buttermilk, eggs, melted butter, and oil until fully combined.
4. Gently fold the wet ingredients into the dry ingredients just until blended. Do not overmix.
5. Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil to coat the bottom.
6. Pour the batter into the skillet—it should sizzle when it hits.
7. Bake for 20–25 minutes, or until golden on top and a toothpick comes out clean from the center.
8. Let cool for 10 minutes before slicing and serving.
Notes
Don’t skip preheating the skillet—it’s key to the crispy edges.
Use full-fat buttermilk for the richest flavor and texture.
To make it sweeter, increase sugar to 1/4 cup or swirl honey into the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: buttermilk cornbread, skillet cornbread, Southern bread