Buttermilk Cornbread

Southern Living
Buttermilk CornbreadRecipe
Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke
Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.
Makes 8 servings


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1 1/4 cups all-purpose flour
1 cup plus 3 Tbsp. plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk


Hands-on: 5 Minutes
Total: 35 Minutes

1. Preheat oven to 400°. Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.

2. Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter. Add eggs and buttermilk, whisking just until smooth.

3. Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

Created date

September 2011