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Easy Buttermilk Cornbread

This southern style buttermilk cornbread is quick bread you can make in minutes. It’s buttery, fluffy interior with delicious crunchy crust. Easy to make. A perfect side dish for soups, stews and chili’s. Unlike other cornbread, this buttermilk cornbread is not too sweet and has amazing flavors in the bite from brown butter.

Prep Time
15 mins
Cook Time
15 mins
Servings: 8 servings
Calories: 286 kcal
Course: Side Dish , Main Course , Bread
Cuisine: American

Ingredients

  • 1 ½ cup cornmeal or polenta
  • 1 cup all-purpose flour
  • ¾ teaspoon salt
  • 4 teaspoon baking powder
  • 1 tablespoon white sugar
  • 2 cups reduced fat buttermilk
  • 1 large egg
  • 6 tablespoon butter melted browned (for extra flavor), divided

Instructions

    Cup of Yum
  1. Pre-heat oven at 425F.
  2. In a wide bowl add cornmeal, all-purpose flour, salt and baking powder.
  3. In another bowl mix buttermilk, egg, sugar and 3 tablespoon of melted brown butter.
  4. Pour wet mix into flour mix and stir using rubber spatula. Do not over work the batter.
  5. Add remaining butter to hot cast iron pan.
  6. Heat a cast iron skillet in oven until hot.
  7. Carefully scoop cornbread batter into hot cast iron pan and spread it evenly. Cast iron skillet will be hot and have a sizzle when you add the batter.
  8. Place into oven and bake for 20 - 30 minutes or until a tester inserted in the center of the skillet comes out clean.
  9. Let it cool for 5 minutes.
  10. Slice and serve warm with butter and honey if preferred.

Notes

  •  
  • Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
  • Cornbread tastes best when made in cast iron skillet. You’ll love the way it looks, makes brown crust and keeps warm while serving.
  • It’s absolutely important to heat cast iron pan before you add the batter. Heat butter in it for added advantage. It not only greases the skillet, helps form beautiful brown crusty edges on the bread.
  • Melt butter until brown before you use in the recipe. This is optional step but highly recommend you don’t skip. Brown butter adds rich amazing flavors to the bread.
  • If you are looking for true southern style buttermilk cornbread recipe just like grandma used to make, leave out the sugar. If you love sweet cornbread for breakfast or as side dish feel free to double the sugar in the cornbread recipe.

Nutrition Information

Calories 286kcal (14%) Carbohydrates 39g (13%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 45mg (15%) Sodium 367mg (15%) Potassium 415mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 320IU (6%) Vitamin C 1mg (1%) Calcium 166mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Carbohydrates 39g 13%
Protein 7g 14%
Fat 11g 17%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Sodium 367mg 15%
Potassium 415mg 9%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 320IU 6%
Vitamin C 1mg 1%
Calcium 166mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.