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Yellow Buttermilk Cornbread (Southern-Style, Unsweetened) Recipe

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4.4 from 3 reviews

Classic Southern-style Yellow Buttermilk Cornbread that is unsweetened, tender, and perfect for serving warm with butter. Made with stone ground yellow cornmeal, buttermilk, and baked in a cast-iron skillet for a crisp crust and moist interior. Ideal as a side for hearty meals or for snack time.

Ingredients

Wet Ingredients

  • 12 tablespoons unsalted butter
  • 3 eggs
  • 2 1/2 cups buttermilk

Dry Ingredients

  • 3 cups all-purpose stone ground yellow cornmeal (Hodgson Mill recommended)
  • 2 tablespoons baking powder
  • 3/4 teaspoon baking soda
  • 2 teaspoons fine grain sea salt

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C). Place a 10-inch cast-iron skillet on the oven rack to heat while you prepare the batter, ensuring it is hot and ready to create a crisp crust.
  2. Melt the butter: Melt the unsalted butter in a small saucepan over low heat or use 30-second intervals in the microwave. Set aside one tablespoon of the melted butter for greasing the skillet.
  3. Mix wet ingredients: In a medium bowl, whisk together the 3 eggs thoroughly. Then add the 2 1/2 cups buttermilk and stir until combined.
  4. Combine dry ingredients: In a large bowl, whisk together the 3 cups yellow cornmeal, 2 tablespoons baking powder, 3/4 teaspoon baking soda, and 2 teaspoons salt until evenly distributed.
  5. Add wet to dry: Pour the buttermilk and egg mixture and the remaining melted butter into the dry ingredients. Stir the batter gently with a wooden spoon just until combined.
  6. Prepare the skillet: Carefully remove the hot cast-iron skillet from the oven using oven mitts. Pour the reserved tablespoon of melted butter into the skillet and brush it around to coat the entire interior surface. Be cautious to avoid burns from the hot oven rack.
  7. Pour batter and bake: Pour the batter into the prepared skillet. You will hear a sizzling sound as it hits the hot buttered surface. Smooth the top gently with the wooden spoon for an even layer.
  8. Bake the cornbread: Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the center comes out clean and the top is golden brown.
  9. Serve warm: Remove the cornbread from the oven and let it cool for a few minutes. Serve warm slices with salted butter for the best flavor experience.
  10. Reheating tips: To reheat, microwave slices for 20-30 seconds or wrap buttered slices in foil and warm them in a 350°F oven for about 10 minutes.

Notes

  • Using a preheated cast-iron skillet gives the cornbread a crisp crust and prevents sticking.
  • Melt butter gently to avoid burning and keep one tablespoon reserved for greasing the skillet.
  • The recipe is unsweetened, staying true to traditional Southern-style cornbread.
  • Stone ground cornmeal contributes to authentic texture and flavor.
  • Be careful handling hot oven racks and skillet to avoid burns.
  • Leftovers can be stored in an airtight container and reheated as recommended.

Find it online: https://recipefeastful.com/yellow-buttermilk-cornbread-southern-style-unsweetened-recipe/