Southern Buttermilk Cornbread (Muffins or Skillet)
Golden, tender, and just slightly sweet, this buttermilk cornbread is the kind of recipe you’ll make once and know by heart. Whether baked as muffins or in a cast-iron skillet, this cornbread recipe is naturally gluten-free, beautifully simple, and the perfect side to serve with chili or slathered with butter and honey and enjoyed on its own.
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Servings: 15 muffins
Equipment
- liquid measuring cup
- dry measuring cups
- measuring spoons
- muffin pans
- whisk
- medium bowl
- large bowl
- ice cream scoop
Ingredients
- 2 cup whole buttermilk
- ¼ cup vegetable oil
- 1 tablespoon granulated sugar
- 2 large eggs
- 2¼ cups plain yellow cornmeal (I like Marsh Hen Mill)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Honey and butter for serving (optional)
Instructions
- Preheat the oven to 400°F. Line muffin cups with paper liners and coat the liners with cooking spray.
- Whisk together the cornmeal, baking powder, baking soda, sugar, and salt in a medium bowl.
- Whisk together the buttermilk, oil, and eggs in a large bowl.
- Add the dry ingredients to the buttermilk mixture and whisk just until combined.
- Divide the batter between the muffin cups, filling almost full. Bake for 15 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Serve with a drizzle of honey and butter if desired.