For a sweeter cornbread, add 1-2 tablespoons of sugar to the batter. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes before using. A well-seasoned cast iron skillet is essential for the best flavor and crust.
Mom's Buttermilk Cornbread
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS19
Experience the taste of the South with this golden, crusty buttermilk cornbread, baked to perfection in a cast iron skillet. A comforting classic with a tangy twist.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol33 mg
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Fiber1 g
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Protein5 g
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Saturated Fat1 g
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Sodium515 mg
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 425°F (220°C). (5 minutes)
02
StepGenerously oil an 8-inch cast iron skillet. Place the skillet in the preheating oven to heat up for 3-4 minutes. This is key for a crispy crust! (4 minutes)
03
StepIn a mixing bowl, whisk together the cornmeal, buttermilk, egg, oil, salt, baking powder, and baking soda until just combined. Avoid overmixing. (3 minutes)
04
StepCarefully remove the hot skillet from the oven and pour the batter into it. (1 minute)
05
StepBake in the preheated oven until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. (25 minutes)
06
StepRemove from the oven and let cool slightly before transferring the cornbread to a serving plate. Best served warm.
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Lew Luettgen
Jun 23, 2025I added a touch of honey to the batter, and it was amazing! Thanks for the great recipe.
Moriah Huels
May 12, 2025This recipe is foolproof! My cornbread came out perfectly golden and delicious.
Rosanna Huels
May 7, 2025The hot skillet trick is a game-changer! My family devoured it.