|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a simple, classic buttermilk cornbread recipe baked in a preheated cast-iron skillet. There's no sugar in a Southern-style cornbread, but a small amount of sugar or a little honey can be added if you like. This cornbread gets a crispy crust and has a light, fluffy center. The melted butter in the recipe makes this a delicious cornbread, but melted shortening or part bacon drippings can be used as well. Or leave it out altogether.
There are many variations of cornbread, and this cornbread made with buttermilk is just one of many. Add other ingredients to jazz this up even more, from corn kernels to jalapeños.
Enjoy this with chili, stew, or slice it up and eat it for breakfast. If you do, warm it up and slather on some butter or honey!
1 cup cornmeal
1/3 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 large egg, beaten
1 cup buttermilk
2 tablespoons unsalted butter, melted, optional
1 tablespoon unsalted butter, melted, oil, or bacon drippings for the skillet
Gather the ingredients.
Heat the oven to 400 F/200 C/Gas 6. Put a heavy cast-iron skillet in the oven to heat while you prepare the batter.
Combine dry ingredients—cornmeal, flour, baking soda, baking powder, and salt—in a mixing bowl.
In another bowl, beat the egg with the buttermilk and 2 tablespoons of melted butter, if using; blend well.
Combine the dry ingredients and buttermilk mixture and mix until blended.
Carefully remove the hot skillet from the oven and add 1 tablespoon of oil, butter, or bacon drippings.
Quickly spread the batter in the skillet and bake in the preheated oven 15 to 20 minutes, or until lightly browned.
- Turn leftover cornbread into breadcrumbs. Crumble the cornbread and spread it out on a baking sheet. Bake at 300 F until dried and lightly browned.
- The hot cast-iron pan makes a crispy crust, but the cornbread may be cooked in an 8-inch or 9-inch baking pan.
- Fold about 1/4 to 1/2 cup of crumbled cooked bacon into the batter.
- Add a few tablespoons of chopped mild chile peppers or minced jalapeño.
- Add about 1/2 cup of shredded cheddar or cheddar jack cheese.
- Add about 1 cup corn (canned or cooked, drained).
- Substitute melted shortening or part bacon drippings instead of melted butter.
- Leave out the melted butter completely.
How to Store and Freeze
- Cornbread can be kept at room temperature for up to two days. Make sure it's covered tightly with plastic wrap or aluminum foil. You can also keep it in the refrigerator where it will stay fresher longer and last for up to one week.
- Cornbread freezes beautifully! Just wrap it tightly in plastic wrap and then place in a zip-top freezer-safe bag. It will keep in the freezer for three to four months. Thaw overnight in the refrigerator.
- It tastes wonderful reheated also. To reheat it, simply take it out of the plastic wrap and wrap in aluminum foil, and heat in a 350 F oven until warm.