Grandmother’s Buttermilk Cornbread
A classic Southern-style buttermilk cornbread with a crisp golden crust and tender, moist crumb. Simple pantry ingredients come together for an old-fashioned side that pairs perfectly with soups, greens, and beans.
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 0.5 cup granulated sugar adjust to taste for sweeter or more savory cornbread
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 2 cup buttermilk room temperature
- 1 large egg beaten
- 2 tablespoon unsalted butter melted, plus extra for skillet
Instructions
Preparation Steps
- Preheat the oven to 425°F (218°C). Place a 9-inch cast iron skillet or ovenproof pan in the oven while it heats to warm the pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the buttermilk, beaten egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix; a few small lumps are fine.
- Carefully remove the hot skillet from the oven and add a little extra butter to coat the bottom and sides. Pour the batter into the hot skillet and smooth the top.
- Bake in the preheated oven for 18 to 22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes, then slice and serve warm with butter, honey, or your favorite savory sides.
Notes
For a richer flavor, substitute 1 tablespoon of melted butter with bacon drippings. Leftovers keep well wrapped at room temperature for one day or refrigerated up to 3 days; reheat briefly before serving.
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