Description
Golden, moist, and slightly sweet, this buttermilk cornbread is a timeless Southern comfort food. Perfect with chili, soups, or holiday meals.
Ingredients
Scale
- ½ cup butter, melted
- ⅔ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ teaspoon
Instructions
- Preheat oven to 375°F (190°C) and grease a cast-iron skillet or baking dish.
- In a large bowl, whisk together sugar and eggs until combined.
- Stir in the melted butter and buttermilk until smooth.
- Add baking soda, cornmeal, flour, and salt; mix gently until just combined.
- Pour batter into the prepared skillet and smooth the top.
- Bake for 25–30 minutes or until golden and a toothpick inserted comes out clean.
- Cool for 10 minutes before slicing and serving warm.
Notes
For a savory twist, add jalapeños or shredded cheese to the batter. Store leftovers in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American