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