Buttermilk Skillet Cornbread Recipe

This buttermilk skillet cornbread is deliciously moist, buttery, and sweet with those irresistible crispy golden edges from the cast iron skillet. It’s an easy made-from-scratch recipe using simple ingredients and done in just 30 minutes. It's the ultimate side dish for everyday meals, barbecues, and holidays.

Savory quick bread recipes

Savory quick breads are incredibly easy to make and the perfect alternative when you don’t have time to bake traditional bread. They’re usually denser and more cake-like in texture with options for various add-ins like cheese, herbs, or veggies.

From Cheesy Bacon Bread to Buttermilk Biscuits, and Irish Soda Bread to this southern buttermilk cornbread, these savory quick breads are the perfect addition to any meal or can stand on their own as a tasty snack.

Why you'll love this cornbread in a skillet recipe

Easy Recipe: Making cornbread from scratch has never been easier! This recipe uses simple ingredients you can find in your grocery store with easy-to-follow steps - just mix, pour, and bake. That's it!

Cake-like Texture: Using both cornmeal and flour gives this corn bread a moist, tender cake-like texture as opposed to a more crumbly one made with all cornmeal.

Buttermilk Tang: This tang balances the sweetness, adding moistness and making each bite soft and richly flavored.

Hint of Sweet: A little sugar and a touch of honey are added to give a subtle sweetness that complements the corn flavor.

Bacon Fat: My secret ingredient that kicks this cornbread up a notch. It adds rich, savory flavor and a bit of saltiness that balances out the sweetness. Plus, it crisps up the edges giving you that mouthwatering, irresistible golden brown crust.

Skillet Perfection - Baking cornbread in a cast iron skillet isn't just for show—it makes a difference! The skillet helps the cornbread bake evenly, creating a crispy bottom that you can't get from a regular baking dish.

Ingredients you'll need

This Buttermilk Skillet Cornbread recipe uses simple, pantry-friendly ingredients. You'll find the exact measurements in the recipe card below.

• Yellow Cornmeal: This ingredient gives the cornbread its texture and flavor. It adds a bit of graininess and a subtle sweetness.
• All-Purpose Flour: Provides the structure for this savory cornbread, giving it a light and tender crumb.
• Honey: A natural sweetener that adds a touch of sweetness and a warm, rich flavor.
• Sugar: A small amount is added for just the right hint of sweetness. It helps balance the savory element and enhance the overall flavor.
• Baking Powder & Baking Soda: These leavening agents work together to help the cornbread rise, making it light and fluffy.
• Salt: Enhance all the flavors, bringing out the sweetness of the honey and the savoriness of the bacon fat.
• Buttermilk: Adds moisture and a slight tang, complements the sweetness, and keeps the cornbread tender and flavorful.
• Egg: Acts as a binder, holding everything together and adding to the cornbread's structure.
• Butter: Just a little butter adds richness and flavor, making your homemade cornbread moist and delicious.
• Bacon Fat: This secret ingredient infuses the cornbread with a rich, savory flavor and gives you those crispy edges.

How to make buttermilk cornbread in a cast iron skillet

Place a 10-inch cast-iron skillet in the oven while it is preheating. Mix your cornbread batter while you wait. REMEMBER when you remove the skillet from the oven, grab it with a potholder - it will be HOT!

1. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl. Make sure there are no lumps.
2. In a medium bowl, combine buttermilk, honey, egg, and melted butter.
3. Pour wet ingredients into dry ingredients and mix just until incorporated. DO NOT OVERMIX!
4. Add bacon drippings to the hot pan and swirl around to coat the bottom and sides. Pour batter into skillet.
5. Even out the top of the cornbread. Grab the skillet with a potholder and return it to the oven.
6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

This is my favorite cornbread recipe. And I have tried plenty! There's just something special about a sweet cornbread baked in a cast iron skillet. The aroma alone will have your mouth watering but it's the tender, moist cornbread complete with crispy edges that will win you over. Plus you can serve it right from the hot skillet for a rustic addition to your table.

Whether you're serving this buttery cornbread alongside a hearty bowl of chili, making homemade cornbread dressing, or enjoying it on its own, this warm delicious comfort food will have you coming back for seconds (or thirds).

Recipe tips

No Buttermilk? No Problem!: If you don't have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup and fill it with regular milk until you reach the 1-cup mark. Let it sit for a few minutes, and you've got homemade buttermilk!

Go for Whole Buttermilk: For the moistest cornbread, use whole buttermilk instead of low-fat. The extra fat adds richness and keeps the cornbread tender and flavorful.

Preheat the Skillet: Make sure to preheat your cast iron skillet in the oven. This helps create that deliciously crispy crust on the bottom and edges of the cornbread.

Whisk the Dry Ingredients Well: Take the time to whisk the dry ingredients until there are no lumps. This will help distribute the leavening agents to achieve a nice, even rise.

Don't Overmix the Batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can lead to dense, tough cornbread, so a few lumps are OK.

Safety First: Always use potholders when handling the skillet, both when placing it in the oven and when taking it out. The cast iron retains heat very well, so be careful!

Recipe variations

• Cooked Bacon Pieces: For a smoky, savory flavor, add some cooked bacon pieces to the batter. It's a perfect way to use up leftover bacon and adds a delightful crunch.
• Corn Kernels: Sweeten things up by folding in some fresh or canned corn kernels. They add a pop of sweetness and a bit of texture.
• Chopped Jalapeño Pepper: If you like a little heat, chop up a jalapeño pepper and mix it in. It adds a spicy kick and a burst of flavor for those who love a bit of spice.
• Shredded Cheddar Cheese: For a cheesy twist, stir in some shredded cheddar cheese. It melts into the batter, creating pockets of gooey, cheesy goodness in every bite.
• Pork Cracklings: Add a Southern flair by mixing in pork cracklings. They bring a crunchy, savory element to the cornbread, making it even more satisfying.

What to serve cornbread with

Cornbread's slightly sweet and savory flavors make it the perfect side dish for your favorite comfort food. Here are some ideas for what to serve with your skillet buttermilk cornbread:

• Butter and Honey: My favorite way to enjoy a warm slice of cornbread is with a slather of butter and a drizzle of honey over the top! It's heavenly!
• Pinto Beans: Serve your cornbread with a bowl of savory pinto beans. The creamy, seasoned beans and the cornbread's texture make for a delicious and hearty meal.
• Chili, Soups, and Stews: This southern cornbread is the perfect sidekick to a bowl of chili, soup, or stew. Its slightly sweet flavor balances out the spicy and savory notes, while its texture is perfect for soaking up all the delicious sauce.

How to store, freeze, and reheat leftover cornbread

To Store: Allow it to cool completely then place in an airtight container. It will keep at room temperature for three days and in the fridge for 1 week.

To Freeze: Cornbread freezes very well, making it a great make-ahead option. For best results, let the cornbread cool completely, then wrap it tightly in a double layer of plastic wrap and aluminum foil to help prevent freezer burn. It will last for about three months. Thaw in the refrigerator or at room temperature when ready to serve.

To Reheat: Wrap the cornbread in foil. Heat it in a 350°F oven for about 10-15 minutes, or until warmed through. For a quicker option, you can reheat individual slices in the microwave in 20-second increments until warm.

More quick bread recipes

• Chocolate Zucchini Bread
• Classic Banana Bread
• Maple Pumpkin Bread
• Peach Quick Bread
• Strawberry Bread

Find lots of easy recipes for bread right here on 2CM!

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