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The Best Buttermilk Cornbread

Prep Time15 minutes
Cook Time15 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: comfort, easy, seasonal, simple
Author: Christen Clark

Ingredients

  • 2/3 cup yellow cornmeal
  • 1 1/3 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 tbsp granulated sugar
  • 1 cup frozen corn thawed
  • 1 cup buttermilk
  • 2 eggs
  • 2 tbsp butter melted, (plus more if cooking in cast iron)

Instructions

  • Whisk together the cornmeal, flour, salt, baking soda and baking powder. Set aside.
    In a food processor, purée the thawed corn with the eggs, buttermilk and melted butter.
    Heat the oven to 400 degrees.

For Muffins:

  • Spray a muffin pan with cooking spray.
    Use a 2 ounce ice cream scoop to scoop the batter into each mold.
    Bake for 15 minutes.

If using a cast iron skillet:

  • Place a 10 inch skillet into the oven as it heats.
    Once the temperature reaches 400, remove the pan from the oven and add 2 tablespoons of butter. Swirl it to coat the entire bottom of the pan as well as the sides.
    Immediately pour in the batter and quickly spread it to the edges.
    Bake for 15 minutes.