Cornbread

Southern Buttermilk Cornbread

A classic skillet-baked American cornbread with a crisp crust and a tender, crumbly interior. Serve alongside chilli, collard greens, or barbecue beans.

Prep

10 min

Cook

25 min

Total

35 min

Serves

8 wedges

Difficulty

Easy

Recipe ingredients

• •240 g (2 cups) stone-ground yellow cornmeal, medium grind preferred, not cornmeal mix
• •60 g (1/2 cup) plain flour, all-purpose
• •10 g (2 teaspoons) baking powder
• •5 g (1 teaspoon) fine sea salt
• •5 g (1 teaspoon) baking soda
• •25 g (2 tablespoons) granulated sugar, optional; omit for a strictly savoury Southern-style cornbread
• •2 large eggs, lightly beaten
• •480 ml (2 cups) buttermilk, well-shaken, full-fat preferred
• •60 g (4 tablespoons) unsalted butter, melted, plus extra for the skillet

Steps

1. 1 Place a 25 cm (10 inch) cast-iron skillet in the oven and preheat to 220 °C (425 °F) for at least 20 minutes so the pan is thoroughly hot.
2. 2 In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using) until evenly combined.
3. 3 In a separate bowl, whisk the eggs and buttermilk until smooth, then stir in the melted butter.
4. 4 Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until no dry streaks remain; the batter should be thick but pourable. Do not overmix.
5. 5 Carefully remove the hot skillet from the oven. Add about 14 g (1 tablespoon) of butter and swirl to coat the bottom and sides evenly.
6. 6 Pour the batter into the hot skillet - it should sizzle on contact. Smooth the top lightly and return to the oven.
7. 7 Bake for 22 to 25 minutes, until the top is deep golden brown, the edges have pulled slightly from the sides of the pan, and a toothpick inserted into the centre comes out with only a few moist crumbs.
8. 8 An internal temperature of 95 to 99 °C (203 to 210 °F) measured in the centre confirms the crumb is fully set; eggs in the batter are safely cooked at this point.
9. 9 Cool in the skillet for 5 minutes, then cut into wedges and serve warm with extra butter.
10. 10 Egg safety note: bake to the temperatures above so the eggs in the batter are fully cooked; do not serve the centre underdone.