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Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke Photo by: Photo: Howard Lee Puckett; Styling: Caroline Cunningham and Amy Burke

Buttermilk Cornbread

Serve this Southern staple with soups, stews, or salads. Plan to make this just before guests arrive so they can enjoy it hot.

Southern Living OCTOBER 2011

  • Yield: Makes 8 servings
  • Hands-on: 5 Minutes
  • Total: 35 Minutes

Ingredients

  • 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

Preparation

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.

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Buttermilk Cornbread Recipe

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