Description
A moist and tender Southern-style cornbread made with buttermilk, perfect as a side for chili, soups, or barbecues.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast iron skillet.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, eggs, melted butter, and oil until combined.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- For a sweeter version, increase sugar to 1/3 cup.
- Cast iron skillets yield a crispier crust.
- Leftovers can be wrapped and stored at room temperature for up to 2 days.