4.9 from 435 votes
Buttermilk Cornbread
Buttermilk Cornbread uses cornmeal and all-purpose flour with a sweet touch from sugar and the tang of buttermilk to create a golden, tender cornbread with a slightly crisp crust. Cooking it in a preheated cast iron skillet helps achieve a warm, browned exterior while keeping the interior moist and crumbly. This bread is a versatile side perfect for pairing with savory dishes or enjoying warm off the skillet.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
8
servings
Course:
Side Dish, Bread
Cuisine:
American, Canadian
Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk reduced fat
- 1 egg large
- 6 tablespoons butter melted and divided, unsalted
Instructions
- Preheat oven to 425 degrees F. Place a large cast iron skillet in the oven.
- In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- Serve warm.
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