Southern Buttermilk Corn Bread
A moist, flavorful Southern-style cornbread with buttermilk and a hint of sweetness, perfect for family dinners or holiday gatherings, with a golden crust and tender crumb.
Ingredients
Instructions
- Preheat an 8 or 10-inch iron skillet in the oven to 425°F or grease an 8 x 8 x 2-inch baking pan.
- Combine self-rising cornmeal mix, buttermilk, vegetable oil, egg, and sugar in a mixing bowl and stir until well blended.
- Pour the batter into the preheated skillet or prepared baking pan.
- Bake in the oven at 425°F for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a fluffier cornbread, use a combination of buttermilk and milk, or substitute half the buttermilk with yogurt. If you prefer a sweeter cornbread, increase the sugar to 2 tablespoons. Make sure to preheat the skillet thoroughly for a crispy crust. You can also add ingredients like corn kernels or jalapeños for a twist, similar to Vegetable Corn Muffins.
Serving Suggestions
Southern Buttermilk Cornbread is perfect as a side dish with chili or barbeque. It pairs beautifully with Barbeque Sauce for dipping. For breakfast, try it with honey or your favorite jam. You can also serve it alongside a salad or complement it with a hearty soup for a satisfying meal.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or microwave slices for 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Buttermilk Corn Bread contains roughly 121 calories, with 3g protein, 18g carbohydrates, and 5g fat.
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 self-rising cornmeal mix?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to mimic the self-rising properties. For every cup of cornmeal, add 1 teaspoon of baking powder and 1/4 teaspoon of salt.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the batter and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before pouring it into the hot skillet or baking pan.
How can I make this recipe gluten-free?
To make gluten-free cornbread, use a gluten-free cornmeal mix instead of self-rising cornmeal. Ensure that your baking powder is also gluten-free, and follow the recipe as instructed for delicious results.
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).