This classic Southern cornbread is moist, fluffy, and has a deliciously rich flavor thanks to the buttermilk. Perfect as a side dish for chili, barbecue, or any comforting meal.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup sugar (optional, adjust to taste)
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- Optional: 1 cup corn kernels (fresh, frozen, or canned)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or a cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Stir until well mixed.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. If using, fold in the corn kernels.
- Bake: Pour the batter into the prepared baking pan or skillet. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cornbread cool for a few minutes before slicing. Serve warm, ideally with butter or honey.
Enjoy your homemade buttermilk cornbread!