The BEST Buttermilk Cornbread
This is the ultimate Buttermilk Cornbread! Baked in a hot cast iron skillet for a crispy crust, it’s moist, tender, and perfectly balanced. The only recipe you'll ever need.
Ingredients
- 1 ½ cups yellow cornmeal
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg
- 6 tablespoons unsalted butter divided
Instructions
- Place a 10 inch cast iron skillet in the oven. Preheat oven to 425°F.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, egg, and 3 tbsp melted butter.
- Pour wet ingredients into dry. Stir with a spatula until just combined (do not overmix).
- Carefully remove hot skillet from oven. Add remaining 3 tbsp butter; swirl to coat.
- Immediately pour batter into skillet. Bake for 20-25 mins until golden and a toothpick comes out clean.
- Cool in skillet for 5-10 minutes before slicing. Serve warm.
Notes
Cast Iron is Key: A preheated cast iron skillet is essential for the signature crispy crust. If you don’t have one, you can use a preheated 9 inch round cake pan, but the crust won’t be as crisp.
Don’t Overmix: Overmixing the batter leads to tough, dense cornbread. Mix just until the ingredients are incorporated.
Buttermilk Substitute: No buttermilk? Make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes before using.