This recipe for whole grain buttermilk cornbread is a bread staple that I make over and over again! It's moist, easy to make, and super satisfying!
Course: Side Dish
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1cupyellow cornmealrecommend Bob’s Red Mill brand
¾cupwhite whole wheat flourrecommend King Arthur Flour brand
1 ½teaspoonsbaking powder
1 ½cupslowfat buttermilk
4tablespoonsunsalted buttermelted and cooled, plus an extra tablespoon for the cast iron skillet
Preheat oven to 425℉. Place a 9 or 10’’ cast iron skillet on a rack in the center of the oven while the oven heats.
In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt by stirring with a whisk.
Add the eggs and buttermilk and whisk to combine. Add the butter and use a spatula to gently fold the butter into the batter.
Remove the cast iron skillet from the oven and add a tablespoon of butter to the skillet. Swirl the skillet to coat with butter.
Place the cornbread batter into the hot skillet. Bake for 18-20 minutes or until a wooden skewer inserted into the center of the cornbread comes out clean.
Remove from oven and serve hot with honey, apple butter, or your favorite spread!