Description
This classic Buttermilk Cornbread recipe delivers a moist, slightly sweet cornbread with a golden crust, perfect as a comforting side for chili, barbecue, or any Southern-inspired meal. Made with a blend of cornmeal and all-purpose flour, combined with tangy buttermilk and baked in a hot cast iron skillet, it offers a delightful texture and rich flavor.
Ingredients
Dry Ingredients
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 2 cups reduced fat buttermilk
- 1 large egg
- 6 tablespoons unsalted butter (melted and divided)
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425 degrees Fahrenheit and place a large cast iron skillet inside to heat thoroughly. This ensures the skillet is piping hot, which will help create a crispy crust on the cornbread.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the cornmeal, all-purpose flour, sugar, baking powder, and kosher salt. These dry ingredients form the base of the cornbread.
- Combine Wet Ingredients: In a separate bowl or large glass measuring cup, whisk together the reduced fat buttermilk, large egg, and 3 tablespoons of the melted butter. This wet mixture adds moisture and richness to the batter.
- Make the Batter: Pour the wet ingredients over the dry ingredients and gently stir using a rubber spatula until just combined and moist. Be careful not to overmix to keep the cornbread tender.
- Prepare Skillet with Butter: Carefully remove the hot cast iron skillet from the oven, add the remaining 3 tablespoons of melted butter to it, and tilt to coat the bottom and sides. Let it heat for 1-2 minutes so the butter melts into the pan.
- Bake the Cornbread: Immediately scoop the batter into the hot, buttered skillet and spread evenly. Place back in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This baking step cooks the batter through and develops a beautiful golden crust.
- Cool and Serve: Allow the cornbread to cool in the skillet for 5 minutes to set before slicing. Serve warm to enjoy the fresh-out-of-the-oven texture and flavor.
Notes
- Using a hot cast iron skillet is key to achieving a crispy crust.
- Do not overmix the batter to avoid dense cornbread.
- Serve warm with butter, honey, or your favorite chili for a classic pairing.
- If you don’t have a cast iron skillet, use an oven-safe baking dish but preheat accordingly.
- Reduced fat buttermilk maintains flavor with less fat than regular buttermilk.
