Southern Cornbread

• servings: 10 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 1/2 cups yellow cornmeal, any grind

1/2 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups buttermilk, preferably whole milk

1 tablespoon distilled white vinegar

2 large eggs

10 tablespoons (1 1/4 sticks) unsalted butter, plus more for topping

Directions

Step 1

Heat the oven to 450°F.

Step 2

Whisk 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt together in a large bowl.

Step 3

Whisk 1 1/2 cups buttermilk and 1 tablespoon distilled white vinegar together in a medium bowl. Let sit for 5 minutes. Whisk in 2 large eggs.

Step 4

Place 10 tablespoons unsalted butter in a 10-inch cast iron skillet. Place the skillet in the oven and let heat until the butter is melted and bubbling, 4 to 6 minutes.

Step 5

Meanwhile, add the egg mixture into the flour mixture and stir with a flexible spatula until combined.

Step 6

Remove the hot skillet from the oven. Swirl the skillet until coated with butter. Pour the batter into the skillet, allowing some of the melted butter to spill over onto the top of the batter.

Step 7

Bake until cornbread is browned on top and the edges pull away from the sides of the pan, 20 to 25 minutes. Let cool for 10 minutes before serving.

Recipe Notes

Nutrition

• Serving Size: Serves 10
• Calories: 249 cal
• Total Fat: 14.1 g
• Saturated Fat: 8.2 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 231.9 mg
• Total Carbohydrate: 25.5 g
• Dietary Fiber: 1.1 g
• Total Sugars: 2.3 g
• Protein: 4.9 g