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Southern Buttermilk Cornbread

A moist and slightly sweet cornbread with a golden crust, perfect as a side for chili, soups, and barbecued dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread, Side Dish
Cuisine American, Southern
Servings 8 pieces
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup buttermilk Can substitute with regular milk mixed with vinegar.
  • 2 large eggs
  • 1/4 cup melted butter or vegetable oil
  • 1 tablespoon honey (optional) Increase for a sweeter cornbread.

Instructions
 

Preparation

  • Preheat your oven to 425°F (220°C) and grease a cast iron skillet or baking dish.
  • In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together buttermilk, eggs, melted butter, and honey if using.
  • Pour the wet ingredients into the dry ingredients and stir until just combined.

Baking

  • Pour the batter into the prepared skillet and bake for about 20-25 minutes or until golden brown.
  • Let cool slightly before serving.

Notes

For best flavor, use fresh ingredients and avoid overmixing the batter. Customize by adding jalapeños or cheese.
Keyword buttermilk cornbread, Comfort Food, Cornbread, easy cornbread recipe, southern cornbread