Southern Buttermilk Cornbread Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Introduction
This classic Southern Buttermilk Cornbread is golden, buttery, and just slightly crumbly. It's the perfect complement to a bowl of chili, hearty stew, or simply enjoyed on its own with a pat of butter and a drizzle of honey. Passed down from generations, this recipe delivers authentic Southern flavor with every bite.
Ingredients
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a sweeter cornbread)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon bacon drippings or vegetable oil (for greasing skillet)
Instructions
- Preheat your oven to 425°F (220°C). Place a cast-iron skillet in the oven to heat up while you prepare the batter.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking soda, and salt.
- In a separate bowl, mix the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Carefully remove the hot skillet from the oven. Add the bacon drippings or vegetable oil, swirling to coat the bottom and sides.
- Pour the batter into the skillet and smooth the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving. Enjoy warm with butter or honey!
Nutrition Facts (per slice, 1/8 of recipe)
- Calories: 190
- Fat: 8g
- Carbohydrates: 25g
- Protein: 4g
- Sodium: 250mg
Posts
No comments:
Post a Comment