Buttermilk Cornbread Recipe: Southern Charm in A Pan

by Austin Carter

New Recipe

- Prep Time: 15 minutes - Cook Time: 30 minutes - Total Time: 45 minutes - Course: Breads, Side Dish - Cuisine: American - Servings: 8 people - Calories: 282 kcal

Best Buttermilk Cornbread Recipe

– Oven – Large Skillet – Stirring Spoon – Whisk or Electric Hand Mixer – Large Bowl – Measurement cups and spoons


– 6 tbsp. Butter melted – 2 tbsp. Vegetable Oil – 1 tbsp. White Sugar – 2 Eggs – 2 cups Buttermilk – ½ tsp. Baking Soda – 2 tsp. Baking Powder – 2 cups Cornmeal – 1 cup All-Purpose Flour – Salt to taste


1. Add peanut oil to the 10-inch cast-iron skillet; place the skillet in the oven and preheat to 450°F. (Do not remove skillet while the oven preheats) 2. While the oven preheats, melt butter over medium heat. Remove from heat and stir in sugar.


3. Whisk together cornmeal, all-purpose flour, white sugar, two and a half teaspoons salt, baking powder, and baking soda in a medium bowl. Stir in buttermilk until smooth. Then, stir in eggs, followed by melted butter.


4. Carefully remove the skillet from the oven; pour hot oil into the cornbread batter, stirring until blended. Working quickly, sprinkle the salt in the bottom of the skillet, then immediately pour the batter into the hot skillet (do not stir) and return to the oven.


5. Bake at 450°F until top is golden brown, about 22 minutes (Perform the toothpick test to be sure). Immediately invert cornbread onto a wire rack; let cool completely, about 1 hour and 30 minutes.


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