Need a legit cornbread recipe without a long dissertation from a random stranger? Would you like to know how to make that Southern cornbread recipe with buttermilk, but without all of the usual fluff and useless information that usually comes standard on blogs?
You’re in the right place.
I’m Heather. I’m a Health Coach. And a mom of three. I usually write about diet, fitness, low carb, keto, and clean eating, but since it’s the holiday season and because, well, because I know life is about more than diets, I’m going rogue with some old school comfort food classics. I’ll be your Southern Cornbread recipe guide for the next, oh, I don’t know, say 5 minutes.
Before I deep dive into cornmeal and flour, I’d like to thank you for being here today. If you have a moment or 30 while the cornbread is in the oven, I’d like to invite you to take a look around my site.
There’s literally something for everyone. We’ve got Elf on the Shelf hacks and ideas, DIY Christmas decorations from the DollarStore, Mason Jar gift ideas, Christmas treats, fabulous resources for kids with autism, and a ton of crockpot dinner recipes.
Told you there was a lot goin on here!
It’s up to you how you spend your time:) Either way, you’ll be glad you came because this cornbread is off the chain.
What You Need to Make Southern Cornbread
1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 ½ cups buttermilk
¼ cup vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
½ teaspoon baking soda
2 eggs
Swaps & Substitutions
You can use yellow, white or blue cornmeal
If you use self-rising flour decrease the amount of baking powder to 1 teaspoon and omit the salt.
Special Equipment
You don’t need anything special to make this cornbread, but if an oven-proof skillet has been on your I Want That list – this is a grand reason to go ahead and get one!
Print
Easy Southern Cornbread Recipe with Buttermilk
- Total Time: 35 minutes
- Yield: 12 1x
Description
This Southern cornbread recipe with buttermilk is an old family recipe that’s always a hit! Whether you use a cast-iron skillet or a cake pan, this cornbread will not disappoint! Perfect for Thanksgiving dressing or anytime you need an old school favorite.
Ingredients
1 ½ cups yellow cornmeal
½ cup all-purpose flour
1 ½ cups buttermilk
¼ cup vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
½ teaspoon baking soda
2 eggs
Instructions
Preheat the oven to 450° and grease a 10-inch ovenproof skillet or round pan with butter or spray.
Combine all of the ingredients in a medium-sized bowl until they’re thoroughly combined and (pretty much) lump-free.
Transfer batter into your baking dish of choice and bake for 25-30 minutes.
Serve topped with butter. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 145
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4g
- Cholesterol: 35 mg
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