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Buttermilk Cornbread
This delightful buttermilk cornbread is a Southern staple that perfectly embodies the comfort of home cooking. With its moist, fluffy texture and a slightly sweet flavor, it's an ideal companion for hearty soups, savory stews, or spicy chili. Originating from Native American cuisine, cornbread has evolved into a beloved dish across the United States. This recipe combines the richness of buttermilk and the golden hue of cornmeal, creating a cornbread that's not only delicious but also deeply rooted in American history.
Servings: 8
Ingredients
- Unsalted butter
- 1/4 cup, melted
- Eggs
- 2 large
- Buttermilk
- 1 cup
- Salt
- 1/2 teaspoon
- Baking soda
- 1/2 teaspoon
- Baking powder
- 1 tablespoon
- Sugar
- 2 tablespoons
- All-purpose flour
- 1 cup
- Yellow cornmeal
- 1 cup
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, whisk the buttermilk, eggs, and melted butter until smooth and creamy.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Grease a 9-inch round cake pan or cast-iron skillet with a little butter or cooking spray. Pour the batter into the prepared pan.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing and serving warm.
Dietary Information
Servings: 8 • Dish Type: Side Dish • Prep Time: 10 minutes • Cook Time: 25 minutes • Calories: 180 • Fat: 7g • Carbs: 25g • Protein: 4g • Sodium: 250mg • Sugar: 2g
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