Basic Buttermilk Cornbread

Cornbread Wedge
Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Yield: 1 cornbread
Nutrition Facts (per serving)
108 Calories
3g Fat
17g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 108
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 7%
Cholesterol 28mg 9%
Sodium 437mg 19%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g
Vitamin C 0mg 2%
Calcium 75mg 6%
Iron 1mg 5%
Potassium 105mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Melted butter makes a delicious cornbread, but melted shortening or part bacon drippings can be used as well. Or leave it out altogether.


  • 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

Steps to Make It

  1. 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.

  2. Combine dry ingredients in a mixing bowl.

  3. In another bowl, beat the egg with the buttermilk and 2 tablespoons of melted butter, if using; blend well.

  4. Combine the dry ingredients and buttermilk mixture and mix until blended.

  5. Carefully remove the hot skillet from the oven and add 1 tablespoon of oil, butter, or bacon drippings.

  6. 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.