The Best Buttermilk Cornbread

A golden-brown buttermilk cornbread baked in a black cast iron skillet, with one triangular slice partially removed, sits on a white marble surface.

The Best Buttermilk Cornbread

This easy Buttermilk Cornbread recipe is moist and pairs great with chili or soup. Use it to make cornbread dressing or make it when you just need a slab of comfort food on a chilly fall day. Whatever you do, just make it because it will quickly become your favorite homemade cornbread recipe too.

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Author Heather

Equipment

Cast Iron Skillet - 8 inch

Ingredients

1 cup yellow cornmeal
¾ cup all purpose flour
1 tbsp granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
6 tbsp unsalted butter
1 ½ cups buttermilk
2 large eggs

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Instructions

Preheat oven to 425ºF. If you're not using a cast iron skillet, lightly grease an 8 inch baking dish.
Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
Melt the butter in a cast iron skillet and allow to cool slightly.
In a medium bowl, whisk together the eggs, buttermilk and cooled butter. Add to the dry ingredients whisking or stirring until just combined. A few lumps are ok. Pour into cast iron skillet or prepared baking dish.
Bake for 20 to 25 minutes, or until tester comes out clean. Let stand 5-10 minutes before cutting and serving.

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