Buttermilk Cornbread Skillet
Golden, crispy-edged buttermilk cornbread baked in a cast iron skillet for authentic Southern flavor.
Print Pin Servings: 8 Slices
Calories: 230kcal
Cost: $6 – $8
Equipment
- 1 10-inch cast iron skillet preheated for best crust
- 2 Mixing bowls one large, one medium
- 1 Wire whisk for dry ingredients
- 1 Measuring cups/spoons
- 1 Small saucepan to melt butter
- 1 Oven mitts safety essential
- 1 Cooling rack prevents soggy bottom
Ingredients
Dry Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoon Granulated sugar optional for sweetness
- 1 tablespoon Baking powder
- 1 teaspoon Salt
Wet Ingredients
- 2 large Eggs room temp preferred
- 1 cup Buttermilk full-fat for richness
- 0.5 cup Unsalted butter melted
- 2 tablespoon Vegetable oil for skillet
- 2 tablespoon Honey optional
Instructions
- Preheat oven to 425°F and place the cast iron skillet inside to heat.
- Mix cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk eggs, then add buttermilk, melted butter, and honey.
- Gently fold the wet mixture into the dry ingredients; avoid overmixing.
- Carefully remove the hot skillet, add vegetable oil, then pour in the batter. It should sizzle.
- Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool for 10 minutes on a cooling rack. Optionally brush top with butter before serving.
Notes
Use full-fat buttermilk for the best flavor and texture. Optional honey and sugar add a touch of sweetness—adjust to taste.
Nutrition
Serving: 100g | Calories: 230kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 260mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 300IU | Calcium: 80mg | Iron: 1.5mg