Golden Buttermilk Skillet Cornbread

Sure, let’s whip up a batch of delicious Buttermilk Cornbread! This recipe is a classic southern favorite, perfect for any occasion, whether you’re serving it alongside a bowl of chili or enjoying it as a snack on its own. With a total time of just 35 minutes, including 20 minutes of baking, you’ll have warm, golden cornbread on the table in no time.

Buttermilk Cornbread Recipe

Ingredients:

• 2 cups cornmeal
• 3/4 cup buttermilk
• 1/2 cup milk
• 1 egg
• Crisco shortening

Instructions:

1. Preheat and Prep: Start by preheating your oven to 350°F (175°C). Place a large (approximately 12 inches) iron skillet in the oven to heat up. Add a generous amount of Crisco shortening to the skillet and let it melt in the oven until it’s very hot.

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2. Mix Dry Ingredients: While the shortening is heating up, it’s time to prepare the cornbread batter. In a large mixing bowl, combine the cornmeal with the egg and buttermilk. Give it a gentle mix, being careful not to overmix. A few lumps in the batter are perfectly fine and even desirable for that rustic texture.

3. Add Hot Shortening: Once the shortening in the skillet is hot and melted, carefully remove the skillet from the oven. Be sure to use oven mitts as the skillet will be extremely hot. Give the skillet a gentle swirl to coat the sides with the melted shortening, which will prevent the cornbread from sticking. Leave about a teaspoon of shortening in the skillet and pour the rest into the cornbread batter. Mix it in thoroughly.

4. Bake: Pour the cornbread batter into the hot skillet. The sizzle you hear when the batter hits the skillet is music to any cornbread lover’s ears! Place the skillet back in the oven and bake for approximately 20 to 25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

5. Serve: Once the cornbread is done baking, remove it from the oven and let it cool for a few minutes in the skillet. Then, carefully transfer it to a cutting board and slice it into wedges or squares. Serve warm with a pat of butter and enjoy!

Nutritional Information (Per Serving):

• Calories: 93.3
• Fat: 7.8g
• Saturated Fat: 2.2g
• Cholesterol: 37.7mg
• Sodium: 76mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugar: 3g
• Protein: 3.1g

Recipe Notes:

• Skillet Size: Using a large iron skillet gives the cornbread that signature crispy crust. If you don’t have an iron skillet, you can use a baking dish, but the results may vary slightly.

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for a few minutes until it thickens slightly, then use as directed in the recipe.

• Customization: Feel free to customize this cornbread recipe to suit your taste preferences. You can add ingredients like chopped jalapeños, shredded cheese, or even bacon bits for a flavor twist.

• Storage: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. To keep it fresh for longer, you can also refrigerate it for up to a week or freeze it for up to 3 months. Just reheat slices in the oven or toaster oven before serving.

Whether you’re serving it as a side dish or enjoying it on its own, this Buttermilk Cornbread is sure to be a hit at your next meal. So go ahead, preheat that oven and get ready to bake up a batch of deliciousness!