Is there anything more comforting than a warm slice of golden cornbread, fresh from the oven? This Buttermilk Cornbread recipe is the ultimate sidekick to your favorite chili, soup, or BBQ. We’re taking it to the next level by baking it in a screaming hot cast iron skillet, which gives it an irresistibly crispy, buttery crust and a tender, moist interior. Forget the dry, crumbly stuff; this cornbread strikes the perfect balance between sweet and savory, and it’s so easy to make, you’ll never reach for a boxed mix again.
Why You’ll Love This Recipe
- That Crispy Skillet Crust: Preheating the cast iron skillet is the secret to a perfectly golden brown, crispy edged crust that’s downright addictive.
- Moist & Tender: Buttermilk ensures a rich, tangy flavor and a super moist crumb that stays soft for days.
- The Perfect Balance: With just the right amount of sugar, it’s subtly sweet without being cake like, making it versatile for any meal.
- Unbeatable Simplicity: Mix dry, mix wet, combine, and bake. It’s a foolproof recipe that delivers incredible results every single time.
Ingredients for Buttermilk Cornbread
- 1 ½ cups yellow cornmeal
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, divided
Instructions for Making Buttermilk Cornbread
1Heat the Skirt… I Mean, Skillet! This is the most important step! Place a 10 inch cast iron skillet in your oven and preheat it to 425°F (220°C). Heating the skillet with the oven is what creates that magical crispy crust.
2Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure there are no lumps.
3Whisk the Wet Ingredients: In a separate bowl or large measuring cup, whisk the buttermilk and egg together until smooth. Whisk in 3 tablespoons of the melted butter.
4Combine Gently: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir gently just until the batter is combined and no dry streaks remain. Do not overmix! A few lumps are perfectly fine and will keep the cornbread tender.
5The Sizzling Butter Bath: Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 3 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the skillet so the melted butter coats the bottom and sides.
Immediately pour the batter into the hot, buttery skillet. It will sizzle around the edges; this is a good sign!
6Bake to Golden Perfection: Quickly return the skillet to the oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7Cool and Serve: Let the cornbread cool in the skillet for at least 5-10 minutes before slicing. This allows it to set. Serve warm, slathered with extra butter and honey if desired.
The BEST Buttermilk Cornbread
Ingredients
- 1 ½ cups yellow cornmeal
- 1 cup all purpose flour
- ⅓ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1 large egg
- 6 tablespoons unsalted butter divided
Instructions
- Place a 10 inch cast iron skillet in the oven. Preheat oven to 425°F.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, egg, and 3 tbsp melted butter.
- Pour wet ingredients into dry. Stir with a spatula until just combined (do not overmix).
- Carefully remove hot skillet from oven. Add remaining 3 tbsp butter; swirl to coat.
- Immediately pour batter into skillet. Bake for 20-25 mins until golden and a toothpick comes out clean.
- Cool in skillet for 5-10 minutes before slicing. Serve warm.
Notes
