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My buttermilk cornbread is the perfect companion to my homemade chili.

I also use it as the base for open faced sandwiches when I make my homemade brisket jam.

And, I incorporate it as a binder in my Southern dressing when the holidays roll around.

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Old Fashioned Buttermilk Cornbread

Recipe by Jennifer Williams

I serve this cornbread with my homemade chili, use it as bread for my brisket jam sandwiches, and incorporate it as a binder in my Southern Dressing during the holidays.

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Jennifer Williams holding two slices of her savory buttermilk cornbread - J Dub By Design™
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Ingredients

Scale

  • 2/3 cup (188 grams) butter plus 2 tablespoons butter, divided

  • 1 Tablespoon sugar

  • 3 large eggs, lightly beaten (room temperature eggs are best)

  • 1 2/3 cup (452 grams) full fat buttermilk

  • 2 cups(240 grams) all purpose flour 

  • 1/3 cup (184 grams)  corn meal 

  • 2 tablespoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat oven to 400.

  2. Place 2 tablespoons butter in 12 inch cast iron skillet in oven to melt.

  3. Cream butter and sugar.

  4. Gently fold in lightly beaten eggs.

  5. Mix flour, corn meal, baking powder, baking soda, salt together.

  6. Add to egg mixture, alternating with buttermilk.

  7. Carefully remove cast iron from oven and pour in batter.

  8. Bake for approximately 25 minutes.

  9. Allow to cool in cast iron skillet.

  10. Flip onto wire rack.

  11. Slice and serve with additional butter 

Notes

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Jennifer Williams holding two slices of her savory buttermilk cornbread - J Dub By Design™
Savory Buttermilk Cornbread

Drop me a comment below and let me know what you think of my homemade savory Buttermilk Cornbread.

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