Southern Buttermilk Cornbread Recipe
The perfect Southern buttermilk cornbread recipe that turns out slightly crispy, buttery cornbread every time.
Servings: 10 servings
Calories: 248kcal
Ingredients
- 2 cups plain white cornmeal
- ½ cup all-purpose flour or additional cornmeal
- 1 egg
- 2 cups full-fat buttermilk
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons bacon grease or shortening
- 3 tablespoons butter
Instructions
- Preheat oven to 450. Place skillet in the oven to preheat.
- Whisk together cornmeal, flour (if using), baking powder, baking soda, and salt.
- Add buttermilk and egg and stir until well mixed.
- Remove hot skillet from oven and put the bacon grease or shortening and butter in the skillet. Place skillet back in oven for a few minutes until butter is melted and grease is hot. Watch carefully and don't let it start smoking!
- When the bacon grease-butter mixture is melted and hot, pour most of it into the batter, leaving about a tablespoon of hot oil in the skillet. Stir the batter to mix well and then pour the batter into the hot skillet.
- Bake 20-25 minutes until golden brown on top. Remove skillet from oven and turn cornbread out onto platter.
Notes
If you use a self-rising cornmeal mix, omit the flour, baking powder, baking soda, and salt.
