Southern-Style Buttermilk Cornbread

Southern-Style Buttermilk Cornbread is made with the perfect ratio of cornmeal to flour giving it a classic cornmeal texture. The buttermilk adds moisture to the cornmeal creating the most delicious cornbread you'll ever taste. Southern-style cornbread is made in a cast iron skillet for the perfect crust which also makes it one of the easiest cornbreads you'll ever make!!!

Prep Time12

Cook Time30

Total Time42

Course: Bread

Cuisine: American

Keyword: cast iron, cornbread, skillet

Servings: (10-inch skillet)

Calories: 381kcal

Author: Louise Rio

Ingredients

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Instructions

Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition