BUTTERMILK CORNBREAD

🫓 Buttermilk Cornbread Recipe

🍽️ Servings: 8-10 slices

⏱️ Prep Time: 10 minutes

⏱️ Cook Time: 20–25 minutes

🔥 Baking Temp: 425°F (220°C)

📝 Ingredients:

• 1 cup (120g) yellow cornmeal (preferably stone-ground)

• 1 cup (125g) all-purpose flour

• 1 tbsp granulated sugar (optional, for a touch of sweetness)

• 1 tsp baking powder

• ½ tsp baking soda

• ¾ tsp salt

• 1½ cups (360ml) buttermilk, cold

• 2 large eggs

• ¼ cup (60g) unsalted butter, melted (plus 1 tbsp for the skillet)

🔪 Instructions:

🔥 1. Preheat oven and skillet

• Place a 10-inch cast-iron skillet (or 9-inch square baking pan) in the oven.

• Preheat the oven to 425°F (220°C) with the skillet inside. Heating the skillet gives the cornbread a crispy crust.

🥣 2. Mix dry ingredients

In a large mixing bowl, whisk together:

• Cornmeal

• Flour

• Sugar (if using)

• Baking powder

• Baking soda

• Salt

🧴 3. Mix wet ingredients

In a separate bowl or measuring cup:

• Whisk the eggs until smooth.

• Add the buttermilk and melted butter (make sure the butter isn’t too hot to avoid scrambling the eggs).

• Stir until well combined.

🥄 4. Combine wet and dry

• Pour the wet ingredients into the dry ingredients.

• Gently fold with a spatula until just combined. Do not overmix — a few lumps are okay.

🍳 5. Prepare the skillet

• Carefully remove the hot skillet from the oven.

• Add 1 tablespoon of butter and swirl to coat the bottom and sides. It should sizzle.

• Immediately pour the batter into the skillet — it should begin to sizzle around the edges.

⏲️ 6. Bake

• Bake for 20–25 minutes, or until:

  • The top is golden brown,

  • The edges pull slightly away from the skillet,

  • A toothpick inserted in the center comes out clean.

❄️ 7. Cool and serve

• Let cool for 5–10 minutes before slicing.

• Serve warm with butter, honey, or your favorite chili.

🔄 Variations (Optional):

• Cheesy Jalapeño: Add ½ cup shredded cheddar and 1 diced jalapeño to the batter.

• Sweet Cornbread: Add ¼ cup more sugar and ¼ cup creamed corn.

• Bacon Cornbread: Fold in crumbled cooked bacon and sautéed onions.

🧊 Storage Tips:

• Store leftovers tightly wrapped at room temperature for up to 2 days.

• To freeze: wrap slices individually and freeze up to 2 months. Reheat in the oven or toaster.

Would you like a gluten-free or skillet-free version too?