My Own Southern Style Buttermilk Cornbread
Southern-style buttermilk cornbread with a moist crumb and slightly sweet flavor, perfect as a comforting side for family dinners or gatherings with friends.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 10-inch iron skillet or 9x9-inch baking pan well.
- Mix together cornmeal, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, mix together buttermilk, beaten eggs, and melted bacon drippings or butter.
- Add the liquid mixture to the dry ingredients.
- Stir until the dry ingredients are just moistened.
- Pour the batter into the prepared skillet or pan.
- Bake for 30 to 35 minutes or until lightly browned.
- Serve hot with butter.
Tips & Substitutions
For a richer flavor, consider using a mix of butter and bacon drippings, or substitute the bacon drippings with vegetable oil if you prefer a vegetarian option. Ensure you use fresh baking powder and baking soda for the best rise. If you prefer a sweeter cornbread, you can increase the sugar slightly. A splash of hot sauce in the wet ingredients can add a subtle kick.
Serving Suggestions
Serve this cornbread hot with a pat of butter on top for a classic touch. It pairs beautifully with dishes like Aunt Ann's Baked Beans or BBQ meats for a Southern feast. Enjoy alongside a fresh salad, such as Grape and Broccoli Salad, for a balanced meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, place slices in a preheated oven at 350°F for about 10 minutes, or microwave for 20-30 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Own Southern Style Buttermilk Cornbread contains roughly 416 calories, with 10g protein, 77g carbohydrates, and 8g fat. It is an excellent source of calcium (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1693mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular cornmeal instead of stoneground?
Yes, you can use regular cornmeal, but keep in mind that stoneground cornmeal gives a more rustic texture and flavor. If using regular cornmeal, the texture will be finer, but the cornbread will still taste delicious.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 2 1/2 cups of milk with 2 1/2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Can this recipe be made ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for a few hours before baking. Just be sure to give it a stir before pouring it into the skillet or pan and baking. However, for the best texture, it's recommended to bake it fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).