Easy Southern Buttermilk Cornbread
This classic Southern buttermilk cornbread is made completely from scratch and baked in a hot cast-iron skillet for an incredibly crispy crust and a soft, buttery interior.
Equipment
- 9-inch cast iron skillet
Ingredients
- 1 cup flour all-purpose
- 1 cup cornmeal
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- 4 teaspoons baking powder
- 1 cup buttermilk room temperature
- ¼ cup unsalted butter melted and cooled
- 1 large egg room temperature
- 2 tablespoons oil any neutral tasting oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 425°F. Pour the 2 tablespoons of oil into a 9-inch cast-iron skillet and place the pan directly into the oven while it preheats so it gets screaming hot.
- In a large mixing bowl, whisk together the flour, cornmeal, salt, baking soda, and baking powder until fully combined. Set aside.
- In a separate bowl or large glass measuring cup, whisk together the room-temperature buttermilk, room-temperature egg, and slightly cooled melted butter until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix with a rubber spatula or wooden spoon just until the wet and dry ingredients are fully incorporated. Be careful not to overmix the batter.
- Carefully grab your hot cast-iron skillet out of the oven using an oven mitt. Swirl the hot oil around the sides of the pan, then immediately pour the cornbread mixture into the center. Use a spatula to smooth out the top.
- Place the skillet back into the oven and bake for approximately 25 minutes, or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately rub 1 tablespoon of butter all over the hot top crust(optional). Enjoy!
Notes
- Pan Size Alternatives: If you don't have a 9-inch cast-iron skillet, an 8x8-inch square metal baking pan or a 9-inch round metal cake pan will work just fine. Keep the bake time right around 20 to 25 minutes.
- Handling the Melted Butter: Remember to let your melted butter cool for about 10 minutes before mixing it with the room-temperature buttermilk and egg. This prevents the butter from re-solidifying into hard chunks and ensures a completely smooth batter!
- How to Store and Reheat: Store any leftover cornbread wrapped tightly in aluminum foil or in an airtight container at room temperature for up to 3 days. To get that crispy cast-iron texture back, reheat slices in a 350°F oven or a dry skillet on the stovetop for a few minutes until warmed through.
Nutrition
Calories: 244kcalCarbohydrates: 28gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 42mgSodium: 759mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 261IUCalcium: 161mgIron: 2mg
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