Cast Iron Skillet Buttermilk Cornbread

Why You’ll Love This Recipe

This cornbread is all about texture and flavor—crispy on the outside thanks to the hot cast iron skillet, and moist inside from the buttermilk. It’s easy to whip up in one bowl, requires minimal ingredients, and delivers a nostalgic, buttery bite every time. Whether you love it sweet or savory, this cornbread hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Sugar (optional, for a touch of sweetness)
• Buttermilk
• Eggs
• Unsalted butter (melted, plus more for the skillet)

Directions

1. Preheat the oven to 425°F (220°C). Place your cast iron skillet in the oven to heat while you prepare the batter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In a separate bowl, combine buttermilk, eggs, and melted butter.
4. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
5. Carefully remove the hot skillet from the oven and add a little butter to coat the bottom and sides.
6. Pour the batter into the hot skillet—it should sizzle as it hits the pan—and smooth the top.
7. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing and serving.

Servings and timing

This recipe serves 8 and takes about 35 minutes total—10 minutes for prep and 25 minutes to bake.

Variations

• Add shredded cheddar cheese or chopped jalapeños for a spicy twist.
• Stir in corn kernels or diced green onions for extra texture and flavor.
• Use white cornmeal instead of yellow for a different color and slightly milder taste.
• For a sweeter version, increase the sugar or drizzle with honey before serving.
• Swap melted butter with bacon fat for a deeper, smoky flavor.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices in a skillet over low heat or in a 325°F (160°C) oven until warmed through. You can also freeze individual slices for up to 2 months.

FAQs

Why use a cast iron skillet for cornbread?

A hot cast iron skillet creates a crispy, golden crust that you can’t achieve with regular baking pans.

Can I make this cornbread without buttermilk?

Yes, you can substitute with a mixture of milk and vinegar or lemon juice (1 tablespoon acid per cup of milk).

Do I have to preheat the skillet?

Yes, preheating the skillet ensures a crisp bottom crust and helps the batter cook evenly.

How do I make this cornbread gluten-free?

Use a gluten-free flour blend in place of all-purpose flour.

Is this cornbread sweet?

It depends on how much sugar you add. You can leave it out entirely for a savory version or add more for a dessert-style cornbread.

Can I use all cornmeal with no flour?

Yes, but the texture will be more crumbly and less soft. A mix of flour and cornmeal gives a balanced result.

What size skillet should I use?

A 9- or 10-inch cast iron skillet works best for this recipe.

Can I double the recipe?

Yes, double the ingredients and use a larger skillet or bake in two skillets. Adjust baking time as needed.

What should I serve with cornbread?

It pairs well with soups, stews, chili, BBQ, greens, or fried chicken.

How do I keep cornbread from drying out?

Don’t overbake it, and store it tightly wrapped once cooled. Reheat with a little butter for added moisture.

Conclusion

Cast Iron Skillet Buttermilk Cornbread is a cozy, crowd-pleasing side that brings warmth and texture to any meal. With its golden crust and fluffy interior, it’s a must-have at any Southern table—and once you try it, it’ll become a staple in your kitchen too.

Cast Iron Skillet Buttermilk Cornbread

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Cast Iron Skillet Buttermilk Cornbread is a Southern-style classic with a golden, crispy crust and moist, tender interior. It’s quick, easy, and perfect alongside chili, BBQ, or fried chicken.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 8
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar (optional)
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted (plus more for greasing skillet)

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Instructions

1. Preheat oven to 425°F (220°C). Place a 9- or 10-inch cast iron skillet in the oven to heat.
2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In another bowl, whisk together buttermilk, eggs, and melted butter.
4. Pour wet ingredients into dry and mix until just combined. Do not overmix.
5. Carefully remove the hot skillet from the oven and add a bit of butter to coat the bottom and sides.
6. Pour the batter into the skillet—it should sizzle—and smooth the top.
7. Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing and serving.

Notes

• Add cheddar cheese or chopped jalapeños for a spicy twist.
• Mix in corn kernels or green onions for extra texture.
• Swap yellow cornmeal with white for a milder flavor.
• Use bacon fat instead of butter for smoky richness.
• Drizzle with honey for a touch of sweetness when serving.

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 3g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg