Southern-Style Buttermilk Cornbread Recipe

There's something so comforting about freshly baked cornbread. Nothing says Southern hospitality like true Southern-style buttermilk cornbread made in a cast iron skillet. Recipe developer Kate Shungu brings us this flavorful recipe that comes together in under 30 minutes. Now, you can shower your family or guests with true comfort food without spending hours in the kitchen.

Shungu tells us, "Cornbread is my go-to when I need to round out dinner with a little something extra. It functions like dinner rolls for me, and goes with just about everything." If you are in need of a tasty starchy side, cornbread is a simple and tasty option. It's classically served with summer barbecue foods, but it can pair with a variety of dishes. Shungu says, "I love serving cornbread with bbq grilled chicken, baked beans, and grilled veggies in the warmer months or with soup and a salad during the cooler months."

To make this Southern-style buttermilk cornbread, you can start by gathering your ingredients. For this recipe, you will need cornmeal, flour, sugar, salt, baking soda, buttermilk, butter, and eggs.

First things first, get your oven preheated to 375 F. Then, prepare your 9-inch cake pan or 9-inch cast iron skillet with butter. Be sure to coat the bottom and sides very well to ensure the cornbread doesn't stick.

Add the wet ingredients to a large bowl: buttermilk, butter and eggs. Whisk these ingredients well before adding in the dry ingredients: cornmeal, flour, sugar, salt, and baking soda. Stir the cornbread batter well, to ensure there are no lumps of flour.

Then, pour the batter into the prepared baking dish. Place in the preheated oven for 20 minutes. The cornbread should appear golden brown and should pass the toothpick test. Shungu suggests, "Leftovers can be frozen for a future dinner. I also like to cut the cornbread into cubes, toast the cubes in the oven, and serve with salad in place of croutons."