Southern Buttermilk Cornbread Recipe ~ Not just for Southerners!

Southern Buttermilk Cornbread Recipe ~ Not just for Southerners!

Southern Buttermilk Cornbread

Southern Buttermilk Cornbread

This Southern Buttermilk Cornbread recipe goes perfectly with almost  any meal. Sweet tea and cornbread are staples in many Southern homes.  I remember when a good Sunday meal always consisted of beans, greens of some type, cornbread, sweet tea, fried chicken, and a big bowl of either banana or bread pudding for dessert. Condiments on the table always included pepper vinegar. Cornbread is also really good later in the evening soaked in a glass of milk. My grandfather liked his with a glass of buttermilk, but I was never able to acquire a taste for that. Some Southerners insist on a nice big slab of Southern Cornbread with their beans or a healthy serving of black-eyed peas. We suggest trying your cornbread with a big bowl of Bean Soup or another hearty soup recipe!

To make true Southern Buttermilk Cornbread, many will insist that a cast iron skillet is a requirement for a good batch of cornbread. If you have a cast iron skillet, perfect! If not, try using a cake pan. You can find pre-seasoned cast iron skillets that are pretty inexpensive and plenty of instruction on the internet on how to season your cast iron cookware.

Southern Buttermilk Cornbread is one of those Southern recipes for which every southern family has their own version. No matter who you talk to, theirs is the best! The truth is, just like with the different ways we make sweet tea, it’s all good. I personally like my cornbread without sugar, but if you are a fan of the sweeter version you can always add a couple tablespoons of sugar to this recipe. It will come out just fine and you won’t be any less Southern.

Here is what you will need to make this Southern Buttermilk Cornbread Recipe:

1 ¼ cups cornmeal
¾ cup flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 large egg, beaten
1½  cups buttermilk
½ stick real butter
8 inch seasoned cast iron skillet, if you don’t have a skillet try using a round 8-9 inch cake pan

Southern Buttermilk Cornbread

INSTRUCTIONS for Southern Buttermilk Cornbread:

  • Preheat oven to 400 degrees.
  • Place ½ stick butter in skillet and place it in the oven.
  • While oven is heating mix all dry ingredients in a glass bowl.
  • When butter is melted swirl to make sure skillet is coated, the pour into the dry ingredients.
  • Place the skillet back in the oven to continue heating for about 4-5 minutes.
  • Add the egg and buttermilk. Stir just until mixed well being careful not to overwork.
  • Remove the skillet from oven.
  • Pour mixture into the hot skillet distributing evenly.
  • It should be hot enough to sizzle a little.
  • Quickly place back in the oven and bake for approximately 25-30 minutes until golden brown.
  • Remove from oven and let sit in skillet for about 10 minutes before cutting or moving to a plate.
  • If you use a well seasoned skillet there should be no sticking and it will flip right out onto a rack or plate.

Below is the printable version of this Southern Buttermilk Cornbread recipe. Be sure to check the coupon database to see if there are any coupons available for the items on your ingredients list that you don’t have already!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Southern Buttermilk Cornbread Recipe
 
Author: 
Recipe type: Bread
Cuisine: Southern American
In the south cornbread is a regular at most meals. This is a basic Southern cornbread recipe with great texture and flavor. It can be modified with the addition of other ingredients such as peppers, cracklins, or corn to suit your occasion or taste.
Ingredients
  • 1 ¼ cups cornmeal
  • ¾ cup flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, beaten
  • 1½ cups buttermilk
  • ½ stick real butter
  • 8 inch seasoned cast iron skillet, if you don't have a skillet use a round 8-9 inch cake pan
Instructions
  1. Preheat oven to 400 degrees.
  2. Place ½ stick butter in skillet and place it in the oven.
  3. While oven is heating mix all dry ingredients in a glass bowl.
  4. When butter is melted swirl to make sure skillet is coated, the pour into the dry ingredients.
  5. Place the skillet back in the oven to continue heating for about 4-5 minutes.
  6. Add the egg and buttermilk. Stir just until mixed well being careful not to overwork.
  7. Remove the skillet from oven.
  8. Pour mixture into the hot skillet distributing evenly.
  9. It should be hot enough to sizzle a little.
  10. Quickly place back in the oven and bake for approximately 25-30 minutes until golden brown.
  11. Remove from oven and let sit in skillet for about 10 minutes before cutting of removing to a plate.
  12. If you use a well seasoned skillet there should be no sticking and it will flip right out onto a rack or plate.