Skillet Buttermilk Cornbread
Baking cornbread in a preheated cast-iron skillet gives it a crispy, golden crust while buttermilk keeps the crumb tender and adds a mild tang. This straightforward Southern-style recipe is ready in about 30 minutes and pairs well with chili, soups, or roasted vegetables. No special equipment beyond a skillet is needed.
Equipment
- 10-inch cast iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup yellow cornmeal preferably medium grind
- 1 cup all-purpose flour sifted for best texture
- ¼ cup granulated sugar adjust to taste
- 1 tbsp baking powder aluminum-free recommended
- ½ tsp baking soda
- 1 tsp kosher salt or 3/4 tsp fine sea salt
- 1 cup buttermilk well-shaken; full-fat is best
- 2 large eggs room temperature
- ¼ cup unsalted butter melted and slightly cooled
- 2 tbsp neutral oil or bacon drippings for skillet coating
Instructions
- Preheat your oven to 425°F (220°C). Place your 10-inch cast iron skillet on the center rack to heat while you prepare the batter. A hot skillet ensures the perfect golden crust.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth and slightly frothy.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix—the batter should be slightly lumpy and thick.
- Carefully remove the hot skillet from the oven. Add the neutral oil or bacon drippings and swirl to coat. Quickly pour the batter into the hot skillet—the edges will sizzle. Smooth the top gently.
- Bake at 425°F (220°C) for 20–25 minutes, or until the top is golden brown, the center is set, and a toothpick inserted in the middle comes out clean.
- Let the cornbread rest in the skillet for 5 minutes before slicing. Serve warm, optionally with a pat of butter or a drizzle of honey.
Notes
- You can substitute equal parts sour cream plus a splash of milk for buttermilk if needed.
- For gluten-free variation, use a 1:1 gluten-free flour blend in place of regular flour.
- If you prefer less sweetness, reduce sugar to 2 tablespoons or omit entirely.
Nutrition
Calories: 277kcalCarbohydrates: 35gProtein: 6gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 68mgSodium: 534mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 294IUCalcium: 157mgIron: 2mg
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