5 from 21 votes
Buttermilk Cornbread
Buttermilk Cornbread is a tender quick bread combining yellow cornmeal with flour, sugar, and leavening agents. The batter includes buttermilk, sour cream, eggs, and melted butter, baked in a preheated cast iron skillet for a golden crust and moist crumb. This bread pairs well with many meals or stands alone as a simple side.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
wedges
Calories:
357 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup yellow cornmeal whole grain, fine grind
- 1 cup all-purpose flour
- 1/3 to 1/2 cup granulated sugar (depending on how sweet you like your cornbread)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2/3 cup buttermilk (preferably, whole, but low-fat can be substituted)
- 3/4 cup sour cream
- 2 large egg
- 8 tablespoons butter divided, unsalted
Instructions
- Place an 8- to 9-inch cast iron skillet in a cold oven (rack in middle position) and preheat to 400 degrees F.
- In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.
- Melt and cool 7 tablespoons of butter (cooling is important). In a bowl, whisk together eggs, buttermilk, and sour cream. Whisk in melted butter. The mixture will look a little curdled--this is the butter chilling into tiny clumps and is the desired result.
- Stir the wet ingredients into the dry ingredients until just combined. For tender cornbread, don't overmix.
- Remove the heated skillet from the oven and immediately add the remaining 1 tablespoon of butter. Use a heat-safe basting brush to swirl it around the pan's bottom and sides. When fully melted and foaming subsides, pour the cornbread batter into the skillet, spreading it into an even layer. It will immediately start to set on the edges.
- Bake for 20-25 minutes, until golden brown and a skewer inserted into the center comes out with just a few moist crumbs attached.
- Cool cornbread for about 15 minutes, slice into wedges, and serve warm with whipped butter, honey butter, or maple butter.
Cup of Yum
Notes
- Store baked cornbread in an airtight container at room temperature for up to 2 days for best texture.
- Reheat slices gently to restore moisture and warmth before serving.
- Adjust sugar between 1/3 and 1/2 cup depending on desired sweetness level.
- Use whole milk buttermilk for richer flavor; low-fat can be substituted if preferred.
Nutrition Information
Calories
357kcal
(18%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
96mg
(32%)
Sodium
421mg
(18%)
Potassium
259mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
595IU
(12%)
Vitamin C
0.2mg
(0%)
Calcium
104mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 8 wedges
Amount Per Serving
Calories 357
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 421mg | 18% |
| Potassium | 259mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 104mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.