Anya’s Best Moist Buttermilk Cornbread (Classic Southern Style)
You will love this easy buttermilk cornbread recipe. It bakes up moist and tender with a slight sweetness, perfect as a classic American side dish for chili or barbecue.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk and the eggs.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven. Add about 2 tablespoons of the melted butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
- Pour the remaining melted butter into the batter and stir briefly.
- Pour the batter immediately into the hot, buttered skillet.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.
Notes
- For extra crispy edges, make sure your cast iron skillet is fully preheated before adding the batter.
- If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
- This cornbread pairs wonderfully with honey or a pat of salted butter.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6
- Sodium: 350
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 65
