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Moist Southern Buttermilk Cornbread in Cast Iron Skillet

Collage showing golden buttermilk cornbread slices, one in a cast iron skillet and others on white plates.
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This recipe yields moist, fluffy buttermilk cornbread baked in a cast iron skillet for a traditional Southern flavor.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweeter bread)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus extra for greasing
  • 2 tablespoons melted unsalted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, eggs, and vegetable oil.
  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 the 2 tablespoons of melted butter to the hot skillet, swirling to coat the bottom and sides.
  6. Pour the batter immediately into the hot, buttered skillet.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm.

Notes

  • For a crispier crust, use only oil to grease the skillet instead of butter.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread pairs well with chili, soups, or barbecue.

Nutrition

Find it online: https://whiskdaily.com/buttermilk-cornbread-recipe-moist-southern-style/