Buttermilk Cornbread- this is cornbread like your grandmother made. That is, NOT sweet. Cooked in bacon grease, it’s also not as moist as some cornbreads.
It’s wonderfully crumbly and cripsy around the edges. Scroll down for more cornbread recipes incuding some sweet ones.
Southern Cornbread Recipe
Real Southern Cornbread has a wonderful corn flavor, a really substantial, almost gritty texture and a crispy crust. And it’s not sweet. That is what southerner’s refer to as Yankee Cornbread.
This cornbread can be used to make my Southern Cornbread Dressing for the holidays.
Ingredients
- Yellow Cornmeal
- All-Purpose Flour
- Salt
- Baking powder and baking soda
- Sugar- I just use 1 teaspoon
- 1 large Egg
- Buttermilk
- Bacon Drippings
How To Serve Buttermilk Cornbread
I love to crumble this cornbread into a big bowl of beans, either Creamy Butter Beans or Spicy Pinto Beans or into a bowl of Spicy Collard Greens. It also goes really well with chili. The most southern way to eat conrbread is to crumble it into a bowl of cold buttermilk. I personally also like to eat it plain with a big pat of butter.
Cast Iron Skillet
This type of cornbread is best cooked in a cast iron skillet. Cast iron retains heat really well and will give it a wonderful golden and crispy crust.
Substitute For Buttermilk
If you don’t have buttermilk, no need to run to the store. Just pour a scant cup and a half of milk into a glass measuring cup and then add a tablespoon and a half of either lemon juice or white vinegar.
Recipe Tip
Don’t skip the step placing the skillet in the oven before you add the batter. It’s this step that helps create a crispy exterior.
Storage
Cornbread is best eaten shortly after it is made. It dries out after a day or two. It can be stored in an airtight container at room temperature for a few days. You can also turn leftover cornbread into delicious croutons. Cut into small squares, toss with a little melted butter and bake until crispy.
More Cornbread Recipes
- The BEST Jiffy Cornbread
- Bacon Cheddar Cornbread
- Honey Cornbread
- Buttermilk Cornbread Muffins
- Hot Water Cornbread
- Cheesy Broccoli Cornbread
- Crawfish Cornbread
- Low Carb Corn Muffins
Buttermilk Cornbread
Equipment
Ingredients
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 large egg
- 1½ cups buttermilk
- ¼ cup bacon drippings, vegetable oil or a combination
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, stir together cornmeal, flour, salt, baking powder, baking soda, and sugar.
- Whisk together egg and buttermilk.
- Pour bacon drippings or vegetable oil into a 9 to 10-inch cast iron skillet. Place in the oven for 2 to 3 minutes.
- Meanwhile, add egg/buttermilk to cornmeal mixture and stir just until combined
- Remove cast iron skillet from oven and swirl to coat the skillet with the bacon grease or oil. Pour any excess into batter and mix it in.
- Pour batter into skillet. Bake for 25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
