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
- 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.
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.
- Butter can be substituted for vegetable oil.
- 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.
Serving: 1g | Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g