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!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: best cornbread recipes, best homemade cornbread recipe, buttermilk cornbread, Cornbread, cornbread recipe, easy cornbread recipe, how to make cornbread at home, Whole Grain Buttermilk Cornbread
Servings: 10pieces
Calories: 156kcal
Ingredients
1cupyellow cornmealrecommend Bob’s Red Mill brand
¾cupwhite whole wheat flourrecommend King Arthur Flour brand
2tablespoonsgranulated sugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¾teaspoonsalt
2largeeggslightly beaten
1 ½cupslowfat buttermilk
4tablespoonsunsalted buttermelted and cooled, plus an extra tablespoon for the cast iron skillet
Instructions
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!