A Better Buttermilk Cornbread

December 18, 2009

The other night we had a friend over for dinner and I served cornbread along with a delicious pork tenderloin. Well, the cornbread was good, but, honestly, not great.

Tonight I sought out a better cornbread recipe. And while I almost never cook off of internet-published recipes outside of a few of my favorite blogs (here and here), this particular recipe from allrecipes.com stood out and is now my go-to recipe for skillet cornbread. It will be yours, too.

Grandmother’s Buttermilk Cornbread
Courtesy of Bethany Weathersby on allrecipes.com

1/2 cup butter (1 stick)
2/3 cup granulated sugar
2 eggs
1 cup buttermilk
1/2 t. baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 t. salt

  • Preheat oven to 375° and place a greased (butter or canola oil or bacon grease or lard will all do fine) 8″ or 9″ cast-iron skillet on the middle rack. Alternatively you can use a greased 8″ square baking dish, but don’t pre-heat it.
  • In a large skillet, melt the butter then remove from heat and whisk in white sugar until well incorporated. The mixture won’t really be smooth, as the sugar won’t completely dissolve.
  • Quickly add in the eggs and whisk vigorously lest you risk cooking the eggs.
  • Mix the baking soda and the buttermilk in a small bowl, then whisk into the butter mixture.
  • Add both the cornmeal and the flour, and stir until combined, but still slightly lumpy.
  • Now would be a good time to add in a little herbs or black pepper, maybe some bacon grease, or cayenne pepper if you want. Otherwise…
  • Pour mixture into the cast iron skillet and bake for 30-40 minutes. Start checking at 25 minutes, though. When a knife comes out clean, the cornbread is done.
  • Immediately turn the cornbread out onto a wire cooling rack for 5 minutes before serving.
  • Serve with honey butter (recipe follows)

Honey Butter

Butter, softened
Herbs (optional, but thyme or sage are great choices)

  • Combine ingredients.
  • Serve over cornbread.


  1. These looked so good we delayed dinner to make this bread! Even though we have polenta with the ribs, the cornbread sounded like it fits!

  2. Picture please!

  3. I have this in the oven, made with chopped bacon and chives. The batter was very sweet, which I should have guessed by the amount in there. Thinking that for serving with chili I maybe should have cut the sugar but I’ll let you know how it turns out.

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