Camellia Brand
Buttermilk Cornbread

Buttermilk Cornbread in Cast Iron Skillet

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Ingredients:

  • 1 1/2 cups yellow cornmeal, fine or medium-coarse grind
  • 1 cup all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) unsalted butter
  • 1/3 cup maple syrup, honey or agave syrup
  • 2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style
  • 3 large eggs
  • 1/3 cup thinly sliced scallions, green parts only (optional)
Yield:
8

Directions:

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, sift together cornmeal, flour, baking powder, salt, and baking soda. Set aside.
  3. Melt butter in an 11- or 12-inch cast iron skillet over medium heat. Cook, swirling pan to lightly to coat the sides and bottom, until the foam subsides and the butter turns a deep nut brown, taking extreme care not to burn the butter.
  4. Pour the brown butter into a large bowl. (Do not wipe out skillet.) Whisk the maple, honey, or agave syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in eggs and scallions (if using). Then, with a wooden spoon, mix in the reserved dry ingredients.
  5. Scrape batter into skillet. Bake until the top is golden brown and an inserted toothpick emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

Note: Taking the few extra moments to brown the butter lends an extra depth and complexity that is cut through by the tangy buttermilk, making this cornbread exceptional for breakfast and as a side for dinner. Feel free to add a bit more maple, honey, or agave (or skip it altogether) to suit your taste.

  • bertye brown

    I have never seen Bulgarian buttermilk on any store shelf where I live. Can anyone tell me the difference and in what grocery stores I might find it.

    • Abigail McElroy

      Hi, Bertye! Yes. I use it all the time. I have zero idea how it got the name Bulgarian. But I like full fat buttermilk.Everything comes out better , moister than just adding more fat. If I can get only low fat buttermilk , I Usually mix in a little half and half to make it a little richer. Usually I buy Borden brand country store buttermilk. It says Bulgarian style buttermilk in smaller print on the label. I wouldn’t worry about whether it says Bulgarian or not. It says cultured buttermilk so as a swap out either mix low fat with a little h&h or cream . Or mix enough full fat yogurt thinned with a little milk and a squeeze of lemon juice as a good substitute . Anyway, Borden country store. Or any full fat buttermilk will work. The Bulgarian part on the label I’ve only seen in the last two years. I think it’s just marketing! Happy Baking!

    • bertye brown

      Thanks Abigail. I am constantly looking for new ingredients to try out and since I have several recipes that use buttermilk, I was wondering if I was missing something unique. Going to look for the Borden brand and if not I will try one of the combinations you suggested. Again Thanks.

  • LINDA REEVES

    OH MY GOODNESS! THIS IS HEAVEN IS A SKILLET. LOVED IT WITH MY BEANS BUT IT WAS AS GOOD AS ANY DESSERT. I USED REGULAR BUTTERMILK AND IT WAS SO VERY GOOD. THANKS FOR A GREAT BREAD