Southern Cornbread Recipe (Buttermilk and Cast Iron)

Southern cornbread made with buttermilk, baked in my mother's 10-inch cast-iron skillet.

Southern Cornbread Recipe (Buttermilk and Cast Iron)

Course: Bread, Side Dish

Cuisine: American, Southern

Prep Time: 10

Cook Time: 20

Cooling time: 5

Total Time: 35

Servings: servings

Calories: 217kcal

Author: Sharon Rigsby

5 from 42 votes

This easy Southern Cornbread, made with buttermilk and stone-ground cornmeal in a cast-iron skillet, is full of rich corn flavor and has a deliciously crunchy crust. It is the cornbread to use in your Thanksgiving dressing.

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Equipment

10-inch well seasoned cast iron skillet

Ingredients

▢ 2 cups stone-ground cornmeal yellow or white
▢ ¾ cup all-purpose flour
▢ 2 teaspoons baking powder
▢ ½ teaspoon baking soda
▢ 1 teaspoon kosher salt
▢ 2 cups buttermilk
▢ 2 large eggs
▢ ¼ cup peanut oil plus one tablespoon to grease the skillet

Instructions

Preheat your oven to 450°F.
Add one tablespoon of oil to a 10-inch cast-iron skillet or metal cake pan and place in the oven to heat for five to ten minutes.
While the skillet is heating, add the cornmeal, flour, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.
Mix the eggs, buttermilk, and peanut oil in a smaller bowl.
Add the wet ingredients to the dry ingredients and stir with a spoon to combine. Only mix until the batter is moistened. It's okay if there are a few dry spots or lumps. Do not overmix.
Carefully remove the heated skillet from the oven. Tilt the pan slightly in a circle and swirl the oil around to ensure it coats the bottom and halfway up the sides of the skillet. Add the batter.
Bake for approximately 20 minutes or until the top of the cornbread is golden brown and the bread starts pulling away from the sides of the pan. The center should also spring back when pressed, and a toothpick inserted in the center should come out clean.
Place the skillet on a baking rack for five minutes to cool.
To remove the cornbread from the skillet, place a plate that is a few inches wider than the skillet over the top of the pan. Use hot pads and hold on to both the skillet and the plate; carefully flip the skillet and dish over at the same time and remove the skillet. If you prefer, you can cut the cornbread into wedges and serve straight from the skillet.
Serve immediately while it's still hot with plenty of butter.

Notes

This cornbread is best when served piping hot right out of the oven, topped with a pat of butter or melted butter.
While it's best not to make it ahead if you are eating it with a meal, you can prep the ingredients by getting everything ready and separately mixing the dry ingredients and the wet ingredients. Don't mix the two together, however, until right before you are ready to pour the batter into the skillet.
You can make this recipe ahead to use in dressing and stuffing. For best results, let it cool completely and wrap tightly in plastic wrap and aluminum foil. You can freeze it for up to 30 days.
A cast-iron skillet works best for baking traditional Southern cornbread. Please don't skip the step of preheating the skillet before you add the batter. Adding the batter to a hot skillet is what makes the crust crispy.
If you don't have buttermilk, you can make your own by mixing two cups of whole milk minus two tablespoons with either two tablespoons of lemon juice or white vinegar. Let this mixture sit for five minutes, and voila, buttermilk. It's probably not something you would want to drink, but it works perfectly in this recipe.
The type of cornmeal you use has a direct impact on your finished product. I like and use locally produced Bradley's Stone Ground Cornmeal.
By the way, you should always store cornmeal in your refrigerator or freezer.

Nutrition

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