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Jessie Dysart

Southern Farmhouse Cornbread

This Southern Buttermilk Cornbread is golden, crisp-edged, and tender in the center. Baked in a hot cast iron skillet, it delivers rich corn flavor with a subtle tang from real buttermilk—perfect with chili, greens, a pat of melting butter, or crumble in a bowl with some milk.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 10
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 tbsp Melted Unsalted Butter
  • 1 cup Self-Rising Cornmeal
  • 3/4 cup Self-Rising Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 Large Lightly Beaten Eggs
  • 1 1/2 cups Buttermilk

Method
 

  1. Preheat the oven to 425º. Lightly grease an 8-inch baking dish.
  2. In a large bowl, mix together the cornmeal, flour, baking soda and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, and melted butter. Add the wet ingredients to the cornmeal mixture and gently fold just until no dry pockets remain—the batter should still be slightly lumpy. Pour the batter into the prepared baking dish.
  4. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 20–25 minutes. Remove from the oven and let the cornbread cool for 10 minutes before slicing and serving.