Classic Buttermilk Cornbread
This traditional buttermilk cornbread recipe creates a tender, slightly tangy bread with a perfect crumb structure and golden crust. Learn why many Southern cooks prefer buttermilk over regular milk for authentic cornbread with superior texture.
Ingredients
- 2 cups stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/3 cup melted butter or bacon drippings
- 2 tablespoons butter for the skillet
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F."
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs lightly, then whisk in the buttermilk and melted butter or bacon drippings.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined - do not overmix.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl to coat the bottom and sides of the skillet.
- Pour the batter into the hot skillet - it should sizzle as it hits the pan.
- Return the skillet to the oven and bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the skillet for 5 minutes before cutting into wedges and serving.
Notes
If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5-10 minutes.
Thinned plain yogurt (3/4 yogurt to 1/4 water) also makes an excellent buttermilk substitute.
The preheated cast iron skillet is essential for achieving the signature crispy crust.
This cornbread contains no sugar, in traditional Southern style. If you prefer sweetness, add 1-2 tablespoons of sugar to the dry ingredients.
Leftover cornbread can be stored at room temperature for up to 2 days, though it's best enjoyed fresh from the oven