Buttermilk cornbread is a classic Southern dish that generations of families have enjoyed. It’s a delicious, simple side dish that pairs perfectly with any meal. Everyone at the table will be satisfied by this traditional cornbread recipe, whether they are in the mood for something savory or sweet.
So grab some ingredients and try this recipe—we promise you won’t regret it! Read on! Here is the most delicious yet easiest recipe for this classic buttermilk cornbread. Happy cooking!
What type of pan should I use for baking?
The best type of pan to use for baking buttermilk cornbread is a 10-inch ovenproof cast-iron skillet. Cast iron skillets are known for their heat retention, which helps the bread cook evenly and produces a crunchy crust. An 8-inch round cake pan or an 8×8-inch square baking dish will work if you don’t have a cast iron skillet.
How long does it take to bake the cornbread?
The amount of time it takes to bake your buttermilk cornbread will depend on what type of pan you’re using and how hot your oven is set. Generally speaking, it should take around 30 minutes for your bread to be ready. AA toothpick inserted in the center should come clean when done and turn golden brown.
Can I prepare the batter in advance?
Yes! This recipe is perfect for making ahead of time since you can store the batter in the refrigerator for up to two days before baking. Just be sure to bring it back to room temperature before baking so that your bread doesn’t end up dry or tough.
More Side Dish Recipes
- 1½ cup cornmeal
- 1 cup all-purpose flour Make sure all the lumps are gone beforecombining your dry ingredients. Usually, whisking takes a minute. Easy.
- ⅓ cup white sugar
- 4 tsp baking powder For additional "lift," I like adding ateaspoon of baking powder. It turns out slightly fluffier than typicalcornbread but not cake-like. This cornbread is not crumbly, contrary to howsome cornbreads can be. However, omit the baking powder for a denser cornbread.
- 1 tsp kosher salt
- 2 cups buttermilk
- 6 tbsp unsalted butter melted and divided
- 1 large egg Your batter shouldn't be over-mixed! It iscrucial because failing to do so could result in tough cornbread.
- Preheat your oven to 425 °F.
- Placea10-inch ovenproofcast-iron skillet in the oven while preheating.
- In a large bowl, add the cornmeal, flour, sugar, baking powder and salt and with awire whisk, mix well.
- In another large bowl, add buttermilk, 3 tablespoons of butter and egg andwhiskuntil well blended.
- Add the buttermilk mixture into the bowl of flour mixture until just blended.
- Carefully remove the hot skillet from oven.
- Immediately place the remaining butter in the hot skillet, place and spared evenly.
- Place the mixture into the hot skillet evenly.
- Bake for about 25-30 minutes.
- Remove the skillet of cornbread from oven and place onto a wire rack to coolfor about 5 minutes.
- Now, invert the bread onto the wire rack.
- Cut the bread into desired-sized pieces and serve warm.