Description
Buttermilk Cornbread is a classic Southern-style quick bread that’s moist, tender, and slightly sweet with a golden crust. It’s the perfect companion to chili, BBQ, or any comforting meal.
Ingredients
Units
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- 1 cup yellow cornmeal
- 1 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
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus more for greasing)
Instructions
- Preheat oven to 400°F (200°C). Grease an 8×8-inch baking dish or cast-iron skillet with butter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving warm.
Notes
- For a savory twist, stir in chopped jalapeños or shredded cheddar cheese.
- Use a preheated cast-iron skillet for an extra crispy crust.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg