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Classic Southern Buttermilk Cornbread

Close-up of a golden, moist slice of cornbread with a slightly caramelized crust on a white plate.
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A straightforward recipe for moist, traditional Southern cornbread baked in a cast iron skillet for crispy edges.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar (optional, for slight sweetness)
  • 1 cup buttermilk
  • 1/2 cup vegetable oil (plus extra for greasing the skillet)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if you are using it.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add about 2 tablespoons of vegetable oil to the hot skillet and swirl to coat the bottom and sides. The oil should shimmer slightly.
  6. Pour the batter immediately into the hot, oiled skillet. The batter should sizzle when it hits the pan.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For extra crispy edges, ensure your skillet is very hot before adding the batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe yields a slightly savory cornbread; add up to 1/4 cup more sugar if you prefer a sweeter version.

Nutrition

Find it online: https://savoryskies.com/classic-southern-buttermilk-cornbread-recipe/