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–+ servings
Best Buttermilk Cornbread

Best Buttermilk Cornbread

This Best Buttermilk Cornbread is moist and tender inside with a beautifully crisp, golden crust from a hot cast-iron skillet. Buttermilk adds a subtle tang while a touch of sugar balances the savory cornmeal flavor. It is easy enough for a weeknight dinner and sturdy enough to cube for dressing.
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Course: Breads, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: 282kcal
Author: Austin Carter
Servings: 8 people

Equipment

  • Oven
  • 10-inch cast-iron skillet
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Wooden spoon or stirring spoon
  • Measuring cups and spoons
  • Wire rack

Ingredients

  • 2 tbsp vegetable oil
  • 6 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
  • 2 large eggs
  • 2 cups buttermilk
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tsp salt

Instructions

  • Place the vegetable oil in a 10-inch cast-iron skillet and put the skillet in the oven. Preheat the oven to 450°F, allowing the skillet and oil to become very hot.
    Place the vegetable oil in a 10-inch cast-iron skillet and put the skillet in the oven
  • Meanwhile, melt the butter over medium heat. Remove from the heat and stir in the sugar.
    Meanwhile, melt the butter over medium heat
  • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk and eggs. Stir in the melted butter and sugar mixture until combined.
    In a separate bowl, whisk together the buttermilk and eggs
  • Pour the wet ingredients into the dry ingredients and stir just until a smooth batter forms. Do not overmix.
    Pour the wet ingredients into the dry ingredients and stir just until a smooth batter form
  • Carefully remove the hot skillet from the oven. Pour the hot vegetable oil into the batter and stir quickly until incorporated.
  • Immediately pour the batter into the hot skillet. Do not stir the batter once it is in the skillet.
  • Return the skillet to the oven and bake at 450°F for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
    Return the skillet to the oven and bake at 450°F for 22–25 minutes
  • Carefully remove the cornbread from the skillet and transfer it to a wire rack. Let it cool for about 5–10 minutes before slicing and serving.
    Carefully remove the cornbread from the skillet and transfer it to a wire rack

Notes

  • A 10-inch cast-iron skillet is important for developing the crisp, browned crust.
  • Make sure the skillet is very hot before adding the batter.
  • Pouring the hot oil from the skillet into the batter helps create the characteristic crisp edges.
  • Do not overmix the batter; stir only until the ingredients are combined.
  • For dressing, allow the cornbread to cool completely before cutting it into cubes. Serve warm for the best texture.

Nutrition

Calories: 282kcal
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