Description
This tender, golden golden-hued buttermilk cornbread is the epitome of home-cooked comfort. Made with buttermilk, cornmeal, and simple ingredients, it’s a quick, flavorful recipe that’s perfect with stews, soups, or as a side at family dinners.
Ingredients
1 cup yellow cornmeal (fine or medium grind)
1 cup all-purpose flour
2 tablespoons granulated sugar (optional)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
2 large eggs
Instructions
Preheat oven to 375°F (190°C). Grease a 9-inch cast-iron skillet or square baking dish.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs, then stir in buttermilk.
Pour the wet ingredients into the dry ingredients. Fold gently until just combined; avoid overmixing.
Transfer the batter to the prepared skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Cool for a few minutes before slicing and serving.
Notes
Use room temperature buttermilk for best results.
Cast-iron skillets enhance flavor and create a lovely crust.
Store leftovers in an airtight container at room temperature for up to 2 days.
Reheat in a skillet or oven for best texture.
- Prep Time: 10
- Cook Time: 25
- Category: Bread & Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 1.5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg