Imagine sinking your teeth into a slice of warm, golden cornbread so delicious it transports you straight to a cozy Southern kitchen. This homemade buttermilk cornbread isn't just a side dish—it's a culinary experience that promises to elevate every meal from ordinary to extraordinary. With a perfectly crisp exterior, tender crumb, and rich, buttery flavor, this from-scratch recipe will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Instructions
- Preheat your oven to 400°F (200°C). This ensures that your cornbread will bake evenly and rise properly.
- In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, and 1/4 cup of melted butter. Make sure the melted butter is not too hot to avoid cooking the eggs.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, gently mix the ingredients together until just combined. Be careful not to overmix; a few lumps are okay.
- Grease a 9-inch square baking pan or a cast-iron skillet with butter or non-stick spray. This will help prevent the cornbread from sticking.
- Pour the cornbread batter into the prepared pan, spreading it evenly with the back of the spoon.
- Place the pan in the preheated oven and bake for 20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and allow it to cool in the pan for about 5 minutes. This will make it easier to cut.
- Cut the cornbread into squares and serve warm. It pairs wonderfully with butter, honey, or your favorite chili!
Tips
- Use room temperature ingredients to ensure even mixing and better texture.
- Don't overmix the batter—a few small lumps are actually desirable for a tender cornbread.
- For extra flavor, consider adding a handful of shredded cheese or chopped jalapeños to the batter.
- A cast-iron skillet can give your cornbread a wonderfully crispy bottom crust.
- Check doneness with the toothpick method: it should come out clean or with just a few moist crumbs.
- Let the cornbread rest for 5 minutes after baking to help it set and make cutting easier.
- Store leftovers in an airtight container and reheat gently to maintain moisture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
