This Homemade Buttermilk Cornbread is just like Grandma used to make! It is moist, tender, and buttery soft! The way it cooks is the key to getting those perfect golden brown crisp edges!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 12servings
Calories: 217kcal
Ingredients
1cupyellow cornmeal
1cupflourall purpose
1tspbaking soda
1/2tspsalt
1/2cupbuttermelted
1/2cupsugar
2eggslarge
1cupbuttermilk
2tspvegetable oil
Instructions
Preheat the oven to 375˚F. Rub the inside of a 12" cast iron skillet with the vegetable oil and place in the oven while it heats.
Combine the cornmeal, flour, baking soda, and salt in a bowl and mix to combine.
In a separate bowl, whisk the butter, sugar, and eggs. Then add the buttermilk and whisk until smooth.
Add the wet ingredients into the dry ingredients and mix with a wooden spoon until just moistened.
Place the batter in the hot cast iron skillet and return to the oven to bake for 18-28 minutes, or until just set in the center.
Remove from the oven and serve warm with your choice of butter and honey. Enjoy!