
Maggie Mae's Southern Style Buttermilk Cornbread
This is the home version of a southern staple. Southern cooks had to use what they had around the farms and pantries.
Prep Time 14 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine American
Ingredients
- ½ cup butter melted and cooled
- ⅔ cup white sugar
- 2 ea large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375 degrees. Grease an 8 inch square pan or 10 inch iron skillet.
- If you want an extra crispy bottom and sides, place 2 tablespoons of butter in the sqaure pan or iron skillet and place it in the oven.
- In a medium size bowl, place the flour, cornmeal, soda, sugar and salt and mix thoroughly.
- In a separate bowl place the buttermilk and eggs and whisk together. Add the melted butter and whisk slightly.
- Pour the wet ingredients into the dry ingredient and mix with a spatula just until a thick batter comes together.
- Pour the batter into the heated pan with the melted butter.
- Bake for 30-35 minutes until the toothpick test comes out clean. If using a convection oven, reduce temperature to 360 degrees.
Notes
This cornbread is sweet, southern cornbread tends to be that way. You can easily reduce the sugar to 1/2 cup or less. Like most baking recipes, don't over mix it and always mix the wet into the dry.

Keyword buttermilk, cornbread, COUNTRY, southern