30 minutes
A classic Southern-style buttermilk cornbread with a golden crust and a tender, buttery interior.
Cornmeal
cups
Unbleached All-Purpose Flour
cups
tablespoons
tablespoons
teaspoons
cups
each
Unsalted Butter, melted
0.25 sticks
1. Preheat Oven and Prepare Pan
Preheat your oven to 425°F. Butter an 8- or 9-inch baking dish or cast-iron skillet.
2. Combine Dry Ingredients
In a mixing bowl, combine the cornmeal, unbleached all-purpose flour, sugar, baking powder, and salt. Stir until well blended.
3. Mix Wet Ingredients
In a separate 2-cup measuring cup, pour the milk and add the egg. Whisk until smooth.
4. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients. Pour in the milk and egg mixture, then stir gently to combine. When the batter is smooth, stir in the melted butter until fully incorporated.
5. Bake the Cornbread
Pour the batter into the prepared pan, spreading it out evenly. Place the pan in the preheated oven and bake for 20 minutes, until the top is brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve
Let the cornbread cool slightly before slicing and serving. Enjoy!
Opt for a high-quality, stone-ground cornmeal for the best flavor and texture in your Southern-Style Buttermilk Cornbread.
Real buttermilk is preferred for its acidity, which helps the cornbread rise and enhances the texture.
Use a seasoned cast-iron skillet and preheat it with fat for a crispy crust.
Bake your cornbread in a hot oven to ensure a good rise and a golden, crispy exterior.
Mix your wet and dry ingredients just until combined to avoid a dense cornbread.
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