This Buttermilk Cornbread Skillet recipe is moist, fluffy, and dangerously addicting! It’s the perfect accompaniment for any main course meal, ready in 30 minutes, sweet, delicious, and never a gritty texture only cake like!
I feel like sometimes savory cornbread really lacks in flavor, so I went with a sweeter version of this homemade cornbread by adding sugar and buttermilk to the base. You can also serve it with a pat of butter and a drizzle of honey if you are going in for seconds!
As I mentioned, this sweet cornbread goes with just about anything, but I am a sucker for dipping it into a large bowl of instant pot 15 bean soup or a hearty bowl of chili, easy chili! It’s also pretty tasty alongside this pot roast recipe or if you want to swap out the sweet dinner rolls on air fryer filet mignon night.
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Why You’ll Love This Easy Cornbread Recipe
- This is the best cornbread and is ready in 30 minutes.
- Easy buttermilk cornbread recipe goes with any meal.
- Only requires pantry staples.
- Buttery, delicious, and not a bit gritty!
🌽 Ingredients:
- Unsalted butter – I prefer unsalted so we can control the amount of salt in the cornbread
- Buttermilk – if you don’t have any on hand, scroll to the notes section to make your own buttermilk by combining whole milk and lemon juice.
- Vegetable oil (canola oil) – helps make a moist cornbread
- Eggs – brought to room temperature
- Yellow cornmeal – the staple to this cornbread!!
- All-purpose flour
- Granulated sugar – adds that sweetness to this bread
- Baking powder – make sure your baking powder has not expired! This helps the bread to rise and keep it fluffy.
- Sea salt – enhances the flavors
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- As a buttermilk substitute, mix 1 tablespoon of lemon juice with 1.5 cups of whole regular milk. Stir and let it side for 5-10 minutes before using.
- We have also subsituted in sour cream instead of the buttermilk. Just use slightly less sour cream than the recipe calls for BUT also add in 1 tablespoon of lemon juice to make the sour cream less thick.
- For that extra corn flavor and more texture, try adding in ½ cup of frozen corn kernels or even diced jalapenos into the batter.
- We enjoy this with a pad of butter on top of the slice of cornbread and also some honey drizzled on top!
- We have tried this recipe with brown sugar also and the flavor is amazing.
🔪 Instructions:
PREP: Preheat the oven and add the butter to the skillet. Melt the remaining butter in the microwave.
Step 1: Combine the wet ingredients in a small bowl and mix well.
Step 2: Add the dry ingredients in a separate medium bowl.
Step 3: Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the well and stir. You will have lumpy batter.
Step 4: Heat the butter in a hot skillet (we use a cast-iron pan) until it melts. Pour batter into the skillet. The melted butter will rise to the top, use a spatula to spread it out of the batter.
Pro Tip: Don’t over mix the batter! This will cause it to be tough and rubbery.
Step 5: Bake for 25 minutes or until a toothpick comes out with only a few crumbs and it’s golden brown.
Step 6: Remove the hot cast iron skillet from the oven with an oven Mit (this skillet will get VERY hot). To serve, place a few slices of unsalted butter on top to melt!
GARNISH/SLICE/SERVE: Eat this buttermilk skillet cornbread as a snack or as a perfect side dish to your favorite main dish!
Tips for Skillet Cornbread Recipe:
- Instead of a skillet, you can use an 8×8 baking dish. Use about 2 tablespoons of butter to grease the dish, and add the remaining butter to the batter.
- A hot cast-iron skillet keeps heat for a long time. If you are not serving in immediately, transfer to another dish to rest so it doesn’t overcook.
- To make cornbread muffins, follow the same instructions except split the butter between the muffin cups. Bake for 20 minutes or until they are done.
Fun Fact
Cornbread is older than the United States and was first created by Native Americans.
Recipe FAQs
Keep leftover cornbread in an airtight container or in a dish covered in plastic wrap and store in the refrigerator for up to 4 days or in the freezer for 1 month. To thaw, set it in the fridge overnight or bring it to room temperature on the counter and reheat in the microwave for a few seconds.
Southern-style cornbread tastes more buttery and has more flavor. The texture is very fluffy almost like a cake. Whereas Northern cornbread crumbles easier, is a little drier, and not as flavorful (considered savory).
More Comforting Homestyle Recipes
If you tried this Buttermilk Cornbread Skillet Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Buttermilk Cornbread Skillet
Ingredients
- 4 tablespoons unsalted butter divided
- 1 ½ cups buttermilk
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup yellow cornmeal
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350°F. Place two tablespoons of the butter in a 9” cast iron skillet and set aside.
- Melt the remaining two tablespoons of butter in a microwave safe bowl.
- In a medium mixing bowl, stir together the buttermilk, vegetable oil, eggs, and the two tablespoons of melted butter.
- In a separate bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and stir the ingredients together, just wetting the dry ingredients – the batter will be lumpy.
- On the stovetop, heat the butter in the cast iron skillet until melted. Pour in the cornbread batter. As the melted butter comes up the sides of the batter, gently use a spoon or spatula to spread it over the top of the batter.
- Place the skillet in the oven and bake for about 25 minutes or until a toothpick inserted in the center of the cornbread comes out with a few crumbs. The center should be just set.
- Serve warm with butter.
Notes
- As a buttermilk substitute, mix 1 tablespoon of lemon juice with 1.5 cups of whole milk. Stir and let it side for 5-10 minutes before using.
- Instead of a skillet, you can use an 8×8 baking dish. Use about 2 tablespoons of butter to grease the dish, and add the remaining butter to the batter.
- A hot cast-iron skillet keeps heat for a long time. If you are not serving the cornbread immediately, transfer to another dish to rest so it doesn’t overcook.
- To make cornbread muffins, follow the same instructions except stir all of the butter into the batter; no need to add it to cupcake liners. If you do not want to use cupcake liners, then you can divide the melted butter between the muffin tins. Bake for 20 minutes or until they are done.
Nutrition
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