Buttermilk Cornbread

This slightly sweet and tender cornbread is the perfect side dish for your Thanksgiving meal! 

My family is from the South, Louisiana to be exact, and every year during my childhood we traveled down there during the summer to visit my grandparents. It's safe to say that's one of the reasons I love food so much today. My grandma cooked everything from scratch and in true southern form, she loved to cook with butter.

I can remember eating catfish, hush puppies, fresh tomatoes and peppers from her garden and, of course, cornbread. Lots and lots of cornbread. My mom makes it quite often still, especially to go with beef stew and chili. Cornbread is perfect for sopping up all the juices in your bowl.


As you may have noticed from my recent recipes, I've been on quite the cast iron skillet kick. I've been using it a lot lately for just about everything. And we all know that cornbread and cast iron go hand in hand! 

This is a simple recipe and only requires a handful of ingredients, most of which you probably already have at home. The buttermilk makes the cornbread nice and tender and the sugar makes it just slightly sweet. 

Buttermilk Cornbread
Author: Sarah Bates | The Chef Next Door
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Ingredients:
1 1/4 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 Tbsp baking powder 
1 tsp kosher salt
1/2 stick unsalted butter, melted and slightly cooled
2 eggs 
1 cup buttermilk 

Preheat the oven to 400 degrees. Add a tablespoon of unsalted butter to a cast iron skillet and heat it in the oven for about 5 minutes, until the butter is melted.

Whisk all of the dry ingredients in a medium bowl. Add in the cooled, melted butter, then the eggs and buttermilk. Whisk until smooth.

Remove the skillet from the oven and carefully pour the batter in. Bake for 30 minutes or so, or until the cornbread is cooked through and golden brown.

Bon Appetit!

Thank you to the United Dairy Industry of Michigan for sponsoring this post! I was compensated for developing a "Side Dish" recipe using Michigan dairy products. As always, all opinions are my own. UDIM is the umbrella organization for the American Dairy Association and Dairy Council of Michigan. Their goal is to promote Michigan’s locally produced dairy products and reconnect consumers with the people behind their food.

For more great dairy recipes, follow UDIM, branded as Milk Means More, on Pinterest. To learn more about nutrition, animal care/well-being and on-farm practices related to dairy products and the dairy industry, you may want to follow Milk Means More on Facebook. You can also follow them on Twitter and YouTube!