Buttermilk Cornbread
This is that golden, slightly sweet cornbread with crispy edges and a tender middle that everybody reaches for first. It's got that old-fashioned buttermilk tang that makes it perfect for sopping up pot liquor or eating warm with butter and honey. Baked in a hot cast iron skillet, it comes out with those beautiful brown edges that make folks fight over the corner pieces.
Cooking tutorial
Browse more on YouTubeIngredients
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 3 tbsp bacon grease or vegetable oil (for the skillet)
Instructions
- 1
Put a 10-inch cast iron skillet in the oven and preheat everything to 425°F. You want that skillet good and hot so the cornbread gets those crispy edges.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until it's all mixed up real good.
- 3
In another bowl, beat together the buttermilk, eggs, and the ¼ cup oil or melted butter until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir just until combined - don't overmix it or your cornbread will be tough. A few lumps are just fine.
- 5
Carefully take that hot skillet out of the oven and add the 3 tablespoons of bacon grease or oil, swirling it around to coat the bottom and sides.
- 6
Pour the batter into the hot skillet - it should sizzle when it hits. Smooth the top with a spoon.
- 7
Bake for 20 to 25 minutes until the top is golden brown and a toothpick stuck in the center comes out clean.
- 8
Let it cool in the skillet for about 5 minutes, then turn it out onto a plate or cut it right in the skillet. Serve warm with butter.
Pro Tips
- ★That hot skillet is the secret - don't skip preheating it or you won't get those crispy edges everybody loves.
- ★If you like your cornbread more savory than sweet, cut the sugar down to 1 teaspoon or leave it out altogether.