Buttermilk Cornbread Recipe
This buttermilk cornbread is soft, moist, and has a golden, crispy crust. Perfect as a side for chili, BBQ, or a Southern-style meal!
Ingredients
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 4 tbsp unsalted butter melted
- 1 large egg
- 2 tbsp honey or sugar
- 1 tbsp bacon grease or vegetable oil for the skillet
Instructions
- Preheat the Oven & Skillet: Preheat the oven to 425°F (220°C). Place a cast-iron skillet inside to heat.
- Mix Dry Ingredients: In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, melted butter, egg, and honey (or sugar).
- Mix Everything: Gradually mix the wet ingredients into the dry ingredients. Stir just until combined—do not overmix.
- Heat the Skillet: Carefully remove the hot skillet from the oven and add bacon grease or oil. Swirl to coat.
- Bake: Pour the batter into the hot skillet. Bake for 20-25 minutes until golden brown.
- Cool & Serve: Let cool for 10 minutes before slicing. Serve warm with butter or honey!
Notes
- For a sweeter cornbread, increase honey or sugar to ¼ cup.
- For extra crispy edges, use bacon grease instead of oil.
- To make it gluten-free, replace flour with a gluten-free blend or use all cornmeal.
