Imagine a slice of golden, crispy-edged cornbread that's so perfectly moist and delicious, it instantly transports you to a cozy Southern kitchen. This isn't just any cornbread recipe - this is Momma Anne's legendary buttermilk cornbread, a time-honored recipe that has been warming hearts and filling bellies for generations. With its irresistible combination of crispy exterior and tender, buttery interior, this cornbread is about to become your new comfort food obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 425°F (218°C). Place a 9-inch cast-iron skillet or 8x8-inch baking pan in the oven while preheating to ensure it gets hot.
- In a large mixing bowl, combine the dry ingredients: cornmeal, all-purpose flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
- In a separate medium bowl, whisk together the wet ingredients: buttermilk, eggs, and vegetable oil until completely smooth and well incorporated.
- Carefully remove the hot skillet from the oven and add a small amount of additional vegetable oil to coat the bottom and sides, creating a non-stick surface.
- Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can make the cornbread tough.
- Immediately pour the batter into the hot, oiled skillet or baking pan. The batter should sizzle when it hits the hot surface, which helps create a crispy, golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5-10 minutes before slicing and serving warm.
- Serve with butter, honey, or as a side to your favorite Southern-style dishes like chili, barbecue, or collard greens.
Tips
- Use a cast-iron skillet for the most authentic crispy crust and even heating.
- Don't overmix the batter - this can lead to tough, dense cornbread.
- Ensure your skillet or pan is hot before adding the batter for that signature sizzling crust.
- For extra flavor, consider adding optional mix-ins like jalapeños, corn kernels, or shredded cheese.
- Serve warm for the best texture and flavor experience.
- Let the cornbread rest for a few minutes after baking to help it set and make cutting easier.
- Store leftovers in an airtight container and reheat briefly in the oven to restore crispness.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 32g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 45mg
