Description
Buttermilk Cornbread is a classic Southern comfort food featuring a moist texture and golden crust, achieved by the perfect blend of buttermilk and cornmeal. Its subtle tang from buttermilk enhances the natural sweetness of cornmeal, making it ideal as a side dish or snack with a variety of meals.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter or oil
Instructions
- Preheat and Prepare Your Pan: Set your oven to 400°F (204°C) and grease a cast-iron skillet or baking dish with butter or oil to ensure a crispy crust.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt until evenly combined to distribute leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the eggs with buttermilk and melted butter or oil until smooth and well mixed.
- Bring Wet and Dry Together: Pour the wet mixture into the dry ingredients and gently fold together until just combined, being careful not to overmix.
- Bake to Golden Perfection: Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool Slightly Before Serving: Allow the cornbread to cool for about 10 minutes to set properly and make slicing easier, while still warm for the best flavor.
Notes
- Use fresh cornmeal for best texture and flavor.
- Don’t skip the buttermilk, as its acidity tenderizes and balances flavor.
- Preheat your skillet for a crispier crust.
- Mix batter gently to avoid dense or rubbery cornbread.
- Adjust sugar to taste, especially when pairing with spicy dishes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Buttermilk Cornbread, Southern Cornbread, Cornbread Recipe, Gluten-Free Cornbread, Comfort Food, Side Dish
