Buttermilk Cornbread
45 min·Southern
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Ingredients
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups reduced fat buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, melted and divided
Instructions
6 steps
- 1
Preheat oven to 425 degrees F. Place a large cast iron skillet in the oven.
- 2
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
- 3
In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 4
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
- 5
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
- 6
Serve warm.
Progress
0 / 6 steps
