Get ready to elevate your cornbread game with this irresistible Buttermilk Sour Cream Cornbread recipe! Bursting with flavor and featuring a delightfully moist texture, this Southern classic is perfect for any occasion—be it a cozy family dinner or a lively barbecue gathering. With just 35 minutes from prep to plate, you'll be amazed at how easy it is to whip up this delectable dish that will have everyone asking for seconds. So grab your skillet and let’s dive into the secrets of making the ultimate cornbread that will leave your taste buds dancing!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 425°F (218°C). Place a 9-inch cast-iron skillet or 9-inch square baking pan in the oven while preheating to create a hot surface for crispy cornbread edges.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter until smooth and fully incorporated.
- Carefully remove the hot skillet from the oven and lightly grease it with additional melted butter or cooking spray to prevent sticking.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can result in tough cornbread.
- Transfer the batter to the hot, greased skillet, spreading it evenly with a spatula to ensure uniform baking.
- 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 the cornbread cool in the skillet for 5-10 minutes to help it set and make it easier to slice.
- Slice into wedges or squares and serve warm, optionally with additional butter or honey.
Tips
- Use a Hot Skillet: Preheating your cast-iron skillet not only helps create those crispy edges but also ensures even cooking throughout the cornbread. Don’t skip this step!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense and tough cornbread, which we definitely want to avoid.
- Check for Doneness: Ovens can vary, so keep an eye on your cornbread as it bakes. A toothpick inserted into the center should come out clean when it’s perfectly baked.
- Serve Warm: Cornbread is best enjoyed warm! Consider serving it with a pat of butter or a drizzle of honey for an extra touch of sweetness.
- Storage: If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat in the oven for the best texture.
Nutrition Facts
Calories: 260kcal
Carbohydrates: 35g
Protein: 7g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
