Best Buttermilk Cornbread
This Buttermilk Skillet Cornbread is moist & sweet with crispy golden edges and a tender crumb! An easy recipe, done in 30, and perfect for any meal.
Servings: 12 servings
Calories: 192kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cup buttermilk
- 1 egg
- 2 Tablespoons honey
- ¼ cup butter
- 2 Tablespoons bacon fat
Instructions
- Place 10" cast iron skillet into oven and preheat to 400°F.
- Combine the flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Stir.
- In a medium bowl, stir together buttermilk, egg, honey and melted butter.
- Pour liquid ingredients into dry ingredients and stir just until mixed.
- Remove pan from oven and melt bacon fat in it. Swirl so it greases the sides as well as the bottom.
- Pour cornbread batter into skillet, level off top, and place back into the oven.
- Bake for 20 minutes or until toothpick in center comes out clean.
- Remove to a wire rack and let rest 10-20 minutes in pan before slicing.
Notes
STORE/FREEZE
Store: Let cool completely then place in an airtight container. It will keep for 3 days at room temperature or 1 week if refrigerated.
Freeze: Cool cornbread completely then wrap it tightly in a double layer of plastic wrap and aluminum foil. It will keep for up to three months.
Nutrition
Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 306mg | Potassium: 163mg | Fiber: 2g | Sugar: 9g | Vitamin A: 179IU | Vitamin C: 0.02mg | Calcium: 64mg | Iron: 1mg
