Southern Buttermilk Cornbread
Tender, tangy buttermilk cornbread with a golden crust—baked Southern-style with a touch of sugar (or none, if you prefer savory). Bake until a toothpick comes out clean and the center is set about 200°F.
🛒Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional; omit for savory)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 2 large eggs
- 1/3 cup melted unsalted butter or bacon drippings, plus more for the pan
- Optional: 1 cup corn kernels or shredded cheddar
🔧Kitchen Tools Needed
- 9-inch cast-iron skillet or pan
- Mixing bowls
- Whisk
📝Instructions
- 1
Heat oven to 400°F. Grease a 9-inch cast-iron skillet or baking pan with butter or drippings; place in oven 5 minutes to heat.
- 2
Whisk cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
- 3
Whisk buttermilk, eggs, and melted butter. Fold wet into dry just until combined; stir in corn or cheddar if using. Batter will be thick.
- 4
Pour into hot pan. Bake 20–25 minutes until golden, a toothpick comes out clean, and the center feels set (~200°F).
- 5
Cool 10 minutes before slicing. Store wrapped at room temp 1 day or refrigerate 4 days; toast leftovers.
🥗Nutrition Information
⚡Calories per serving: 240
🏷️Recipe Tags
❓Frequently Asked Questions
Sweet vs savory?
Southern traditional often skips sugar; keep 1–2 tablespoons for a light sweetness if you like.
No buttermilk?
Stir 1 1/2 tablespoons vinegar or lemon into 1 3/4 cups milk; rest 5 minutes.
Muffins?
Bake in a greased muffin tin 14–18 minutes until centers spring back.
Food safety?
Bake until fully set; cool before wrapping; refrigerate in warm kitchens within 2 hours.
