Southern Cornbread
This Southern Cornbread recipe is homemade and made with cornmeal and buttermilk, and served with melted butter. This is a classic no-sugar soul food staple great for Sunday dinners, holidays, and Thanksgiving spreads.
Servings 16 slices
Calories 130kcal
Ingredients
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs Beaten
- 1 1/2 cups buttermilk
- 1/4 cup unsalted melted butter Measured solid.
- 2 tablespoons unsalted butter For greasing the pan.
Instructions
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine the ingredients.
- Add the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine.
- Do not over mix the batter. Over-mixing will lead to cracks in the crust and cornbread will fall apart and crumble. Mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.Alternatively, you can bake the cornbread in an 8x8 baking dish (greased).
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- Allow the cornbread to cool for at least 20 minutes.
- Slice the cornbread into servings.
Notes
- Vegetable oil can be substituted for butter.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- You can add sugar or sweetener to the cornbread if you prefer sweet cornbread.
Nutrition
Serving: 1g | Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g