Buttermilk Cornbread
Golden buttermilk cornbread with crisp, buttery edges and a moist, lightly sweet crumb. Baked in a hot cast-iron skillet in about 20 minutes.
24% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 22 min
- Resting
- 10 min
- Serves
- 8
- Calories
- 275
- Protein
- 6 g
- Per serving
- $0.41
Why this recipe works
Cornbread belongs next to chili, soup, barbecue and the Thanksgiving table. This version sits between Southern and Northern styles: only a little sugar, a good crust from the hot skillet and a moist middle that doesn't crumble apart when you butter it.
- Pouring the batter into a preheated buttered skillet sets a crisp, golden crust the moment it hits the pan.
- Buttermilk adds tang and tenderness, and its acid reacts with the baking soda for a lighter crumb.
- Equal parts cornmeal and flour give real corn flavor without the dry, gritty texture of all-cornmeal versions.
Ingredients
You will need
- 10-inch cast-iron skillet (or 8x8-inch baking pan)
- Large and medium mixing bowls
- Whisk
Method
Tap a step number to mark it done.
Heat the skillet
Put the skillet in the oven and heat the oven to 425°F, so the pan heats with it.
Mix the dry ingredients
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Mix the wet ingredients
Whisk the buttermilk and eggs in a medium bowl, then whisk in the 6 tablespoons melted butter.
Combine
Pour the wet ingredients into the dry and stir just until combined. The batter should be lumpy.
Bake
Carefully take out the hot skillet, add 1 tablespoon butter and swirl to coat. Pour in the batter; it should sizzle. Bake until golden and a toothpick in the center comes out clean, 20 to 24 minutes.
Rest
Cool in the skillet for 10 minutes before cutting into wedges.
Cook's notes
- No cast iron? Use a greased 8x8-inch metal pan, skip the preheating and bake for 22 to 26 minutes. The edges will be softer.
- Stir in 1 cup corn kernels, a diced jalapeño or 1 cup shredded cheddar with the wet ingredients for a heartier cornbread.
- Day-old cornbread makes excellent stuffing and croutons.
Nutrition per serving
275 calories
$0.41 estimated cost per serving
Where the calories come from
| Protein | 9% of calories | 6 g |
|---|---|---|
| Carbs | 51% of calories | 35 g |
| Fat | 40% of calories | 12 g |
| Fiber | 1 g | |
| Sodium | 530 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between Southern and Northern cornbread?
Southern cornbread is mostly or all cornmeal, little or no sugar, and baked in a hot cast-iron skillet. Northern cornbread uses more flour and sugar and is more cake-like. This one sits in between.
Why is my cornbread dry and crumbly?
Too much cornmeal, overbaking or no fat. Equal parts cornmeal and flour plus buttermilk and butter keep it moist; pull it as soon as a toothpick comes out clean.
Can you make cornbread without buttermilk?
Yes. Stir 1 tablespoon lemon juice or white vinegar into 1¼ cups milk and let it stand for 5 minutes.
