You can’t deny there is something irresistibly comforting about a slice of classic old fashioned buttermilk cornbread. Indulge in a golden-brown crust and a tender and slightly crumbly interior. Topped off with a rich buttermilk flavor and just a pinch of sweet. We love it as a companion to soups, stews, or even enjoyed on its own.
What you Need to Make Old Fashioned Buttermilk Cornbread:
This buttermilk cornbread recipe delivers a timeless taste in every bite. Its simple to make, satisfying to eat, and stores well in the freezer if you prefer to keep for longer periods.
Old Fashioned Buttermilk Cornbread Ingredients
- cornmeal
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- buttermilk
- unsalted butter
- eggs
How to Make Old Fashioned Buttermilk Cornbread
This cornbread recipe is fairly quick to make, at about 15 minutes prep and 25 minutes cooking time.
- Preheat Oven and Skillet: Preheat your oven to 425 degree. Place a 10in cast iron skillet in the oven while it preheats.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay.
- Prepare Skillet: Carefully remove the hot cast iron skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl it around to coat the bottom and sides evenly. The butter will sizzle and melt quickly.
- Pour Batter into Skillet: Pour the cornbread batter into the hot, buttered skillet. Use a spatula to spread it evenly.
- Bake: Place the skillet back into the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, carefully remove the skillet from the oven using oven mitts. Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.
- Enjoy: Serve the Old Fashioned Buttermilk Cornbread warm as a side dish for your favorite Southern meals or as a standalone treat. Drizzle with honey or butter for extra flavor if desired.
Why You’ll Love this Buttermilk Cornbread
This buttermilk cornbread recipe has a perfect balance of sweetness, coupled with its hearty texture. Whether served warm with a pat of butter or alongside a bowl of chili, this classic recipe is a testament to the comforting flavors of the South.
Cooking Tips and Variations
Cooking Tips for Buttermilk Cornbread
- Cast Iron Delight: For a crispy crust, use a preheated cast iron skillet to bake the cornbread. Just be sure to grease the skillet well before pouring in the batter.
- Serve It Up: Drizzle honey or maple syrup over slices of warm cornbread for an extra touch of sweetness, or pair it with savory dishes to balance flavors.
Variations
- Add-Ins: Customize your cornbread by stirring in ingredients like diced jalapenos, shredded cheddar cheese, or crumbled cooked bacon before baking.
- Corn Variations: Experiment with different types of cornmeal, such as fine or medium grind, for varied textures and flavors.
- Sweeter or Savory: Adjust the sugar according to your preference. You can also make the cornbread more savory by reducing the sugar or omitting it altogether.
Old Fashioned Buttermilk Cornbread
Get ready to savor the soul-soothing goodness of Old Fashioned Buttermilk Cornbread.
Servings: 8
Ingredients
- 1 1/2 cup cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425 degrees. Place a cast iron skillet in the oven while it preheats allowing the skillet to become hot.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; a few lumps are okay.
- Prepare Skillet: Carefully remove the hot cast iron skillet from the oven. Add the remaining 2 tablespoons of butter to the skillet and swirl it around to coat the bottom and sides evenly. The butter will sizzle and melt quickly.
- Pour Batter into Skillet: Pour the cornbread batter into the hot, buttered skillet. Use a spatula to spread it evenly.
- Bake: Place the skillet back into the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, carefully remove the skillet from the oven using oven mitts. Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.
- Enjoy!
Nutrition
Calories: 318kcalCarbohydrates: 39gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 75mgSodium: 423mgPotassium: 168mgFiber: 3gSugar: 8gVitamin A: 463IUCalcium: 136mgIron: 2mg
Tried our recipe?We would love to know how it was!
