Buttermilk Cornbread

Sides

My Thoughts

Warm, buttery, southern cornbread. Is there anything better? I mean talk about the perfect addition to a big bowl of chili, or as just a side with a melting pat of butter on top. And where would Thanksgiving dressing be without it? This fluffy, moist, and buttery cornbread is the perfect addition to just about any meal.

You will notice, there is not one ounce of sugar or honey anywhere near this cornbread. That's on purpose. If you think your cornbread should be sweet, you're wrong! End of discussion. There are just somethings that are right and some that are wrong.

The How To Do It

  1. Preheat your oven to 425° F and place the cast iron skillet with the oil and two tablespoons of butter in the oven.
  2. Mix the dry ingredients together in a large mixing bowl.
  3. In a small bowl, whisk the egg to combine the yolk and the whites.
  4. Melt the remaining butter and add it, along with the egg and buttermilk to the dry mixture.
  5. Let the batter set, covered, for 15-30 minutes. I'll be honest, I have no idea if this step is actually necessary. It just seems that when I leave it setting the end result is much lighter and fluffier (at least in my head).
  6. Remove the cast iron skillet with the heated oil from the oven. Be very careful, you don't want to slosh it out and burn yourself. I've done this and it is not fun!
  7. Pour the cornbread batter into the skillet. It should start to sizzle immediately (your frying the bottom - this is the good part).
  8. Bake the bread for 20-25 minutes. The top should turn a golden brown.
  9. Once the cornbread is finished, flip it out onto a cutting board and cut it into triangles. Be sure to have the butter ready because you're going to want to get in on it as soon as you can. It's great at room temperature, but it is something else all together when it is piping hot from the oven.

Ingredients

Buttermilk Cornbread
2 cups
cornbread mix
2 eggs
eggs
1 ½ cups
buttermilk
3 tbsp
unsalted butter
2 tbsp
vegetable oil
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