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Classic Southern Buttermilk Cornbread Skillet Recipe

Close-up of a golden brown slice of moist buttermilk cornbread cut from a round loaf on a white plate.

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Bake this classic Southern buttermilk cornbread in a cast iron skillet for a moist, tender interior and crispy, golden edges. This easy recipe delivers comforting, homestyle flavor perfect for any meal.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweet/savory preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted, plus extra for greasing
  • Optional: 2 tablespoons honey for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of the melted butter to the hot skillet, swirling to coat the bottom and sides completely. The butter should sizzle.
  6. Pour the remaining melted butter into the batter and stir quickly.
  7. Pour the batter immediately into the hot, buttered skillet.
  8. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cornbread cool in the skillet for 5 minutes before slicing into wedges. Drizzle with honey, if desired.

Notes

  • For extra crispy edges, make sure your cast iron skillet is fully preheated before adding the batter.
  • If you prefer a savory cornbread, reduce the sugar to 1 tablespoon or omit it entirely.
  • This cornbread pairs well with chili, soup, or barbecue dishes.

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