Moist Southern Buttermilk Cornbread in Cast Iron Skillet
Make classic, moist, and fluffy Southern buttermilk cornbread using a cast iron skillet. This easy recipe yields a perfect balance of sweet and savory flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted, plus 2 tablespoons for greasing
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, whisk together the buttermilk and eggs.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter to the hot skillet and swirl to coat the bottom and sides completely. The butter should sizzle.
- Pour the batter immediately into the hot, buttered skillet.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.
Notes
- For a richer flavor, use 1/4 cup of melted butter in the batter instead of 1/2 cup, and use the remaining 1/4 cup to grease the skillet.
- If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon.
- This cornbread pairs well with chili, soup, or barbecue.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 7
- Sodium: 350
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 65