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–+ servings
cornbread in cast iron skillet with butter, honey, salt, and a napkin

Southern Buttermilk Cornbread

This super easy Southern Buttermilk Cornbread is the ultimate side dish for any meal! Buttery and melt-in-your-mouth-delicious.
Course: Sides
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 276kcal

Ingredients

  • 1½ cups plain cornmeal
  • ⅜ cup all purpose flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • ¾ cup salted butter
  • 1¾ cups buttermilk room temperature
  • 2 large eggs room temperature

Instructions

  • Heat oven to 425℉/220℃.
  • Place butter into 10-inch cast iron skillet and set in oven.
  • In a medium bowl, whisk together cornmeal, flour, baking powder, and salt.
  • Add buttermilk and eggs.
  • Beat well.
  • Remove butter from oven and pour into batter.
  • Stir in carefully.
  • Pour batter back into the hot cast iron skillet.
  • Bake for 20 minutes, or until golden brown.
  • Turn out immediately.

Notes

  • Do not skip melting the butter in the pan. This acts as a way to grease your pan and melting your butter at the same time!
  • Make sure you work quickly.
  • Be very careful when handling the hot cast iron pan.
  • This recipe stores really well!

Nutrition

Serving: 1slice | Calories: 276kcal | Carbohydrates: 25g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 656mg | Potassium: 186mg | Fiber: 3g | Sugar: 2g | Vitamin A: 549IU | Calcium: 202mg | Iron: 2mg