Southern Buttermilk Cornbread

Slice of golden southern cornbread 6 on a knife with turquoise floral cloth and white bowl in background

4.75 from 12 reviews

Southern Buttermilk Cornbread

There is nothing more delicious or classic than Southern Cornbread in Cast Iron. What sets this cornbread recipe apart is a combination of stone-ground cornmeal and buttermilk. It's moist and buttery with a crispy golden edge, perfect for serving with fried chicken, chili, or a big bowl of soup.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 178kcal

Author: Donya Mullins

Equipment

Cast Iron Skillet

Ingredients

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg
⅓ cup corn oil or vegetable oil
1 tablespoon unsalted butter

Instructions

Preheat oven to 375 degrees.
In a bowl, blend together cornmeal, flour, baking powder, and salt. In a separate bowl, mix together baking soda and buttermilk.
Add butter and 1 teaspoon oil into cast iron skillet and place in oven to heat for 5 to 7 minutes.
Beat egg and oil together. Pour into cornmeal mixture. Add buttermilk mixture and blend until batter comes together. Don't over mix.
Remove the skillet from the oven and swirl butter to make sure it covers the pan. Pour batter into skillet and bake in oven for 25 minutes or until golden brown on top.

Notes

Recipe Variations:

- Add Jalapenos: For a kick, add diced and deseeded jalapenos. You can make green chili and cheddar cornbread for a mild, spicy flavor.

- If you don't have a cast iron, use a ceramic square or round baking dish. The key is to use a heavy bottom dish to distribute heat evenly when baked.

- Add Sweetness: For a hint of sweetness, add up to 2 tablespoons of honey, sugar, or maple syrup to the batter.

Leftovers: Cornbread will last up to 5 days in the fridge. Once it is completely cooled, I like to wrap it in plastic wrap. Otherwise, you can remove it from the cast iron and store it in an airtight container. It can be stored at room temperature for up to 2 days.

How To Freeze: Once cooled, remove the cornbread from the cast iron and transfer it to a plastic bag or freezer-safe container. It will last for up to 3 months in the freezer. I like to wrap individual slices in plastic wrap and then store them so I can reheat one slice at a time.

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