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Best Homemade Buttermilk Skillet Cornbread Recipe

homemade buttermilk skillet cornbread - featured image

This homemade buttermilk skillet cornbread is crispy on the outside, tender on the inside, and packed with tangy, buttery flavor. Made with simple pantry ingredients and a foolproof method, it’s ready in under 30 minutes and perfect alongside chili, soup, barbecue, or breakfast.

Ingredients

Scale
  • 1 cup (160g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1/4 cup (57g) unsalted butter, melted and cooled slightly
  • 1 tablespoon honey (optional)
  • 2 tablespoons unsalted butter (for the skillet)

Instructions

  1. Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together buttermilk, egg, melted butter, and honey (if using) until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined (a few lumps are fine).
  5. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of butter and swirl until melted and sizzling.
  6. Immediately pour the batter into the hot skillet. Spread evenly if needed.
  7. Bake for 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cool in the skillet for 5-10 minutes before slicing. Serve warm.

Notes

For extra crispy edges, broil the cornbread for the last 1-2 minutes of baking. Watch closely to avoid burning. Let ingredients come to room temperature for best results. Do not overmix the batter.

Nutrition

Keywords: cornbread, buttermilk cornbread, skillet cornbread, homemade cornbread, easy cornbread, southern cornbread, cast iron cornbread