Vegetables & Sides

Serving

Buttermilk Skillet Cornbread

Name: Buttermilk Skillet Cornbread
Total time: 35 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 1.25 cups yellow cornmeal; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 1.25 cups buttermilk; 2 large eggs; 6 tbsp unsalted butter, melted, plus 1 tbsp for the skillet

Golden, tender cornbread with crackly buttered edges baked in a sizzling cast-iron skillet.

35 minutes

Serves 8

Side

12 min prep

19 min cook

Contains common allergens

Egg Dairy Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
Place a 10-inch cast-iron skillet in the oven and preheat to 425 F so the pan gets screaming hot.
2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3
In a second bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine and overmixing toughens the crumb.
4
Carefully remove the hot skillet, add the remaining 1 tablespoon butter, and swirl to coat the bottom and sides until it sizzles. Pour in the batter; it should hiss on contact.
5
Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6
Let cool in the pan for 5 minutes, then turn out or slice into wedges and serve warm with butter.

Buttermilk Skillet Cornbread — plated and served — Serving moment. How Buttermilk Skillet Cornbread looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

65/100

Works for many families

Allergen-friendly 70

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 86

Great leftovers 65

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

250

Calories

6 g

Protein

32 g

Carbs

11 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Cornbread is one of the oldest North American breads, adapted by European settlers from Indigenous traditions of grinding and cooking corn. The skillet method, baking the batter in a screaming-hot cast-iron pan, is a Southern hallmark that produces a crackling crust the pan itself helps create. Buttermilk gives the classic Southern style its tang and tender crumb, distinguishing it from the sweeter, cakier Northern versions.

Listahan note

This version preheats fat in the skillet until it nearly smokes so the batter sizzles on contact, building the crisp, lacy crust that defines a real skillet cornbread.

Technique cues

Heat the greased cast-iron skillet in the oven until the fat shimmers, then pour the batter in; the instant sizzle is what sets the crust.
Stir the batter only until just combined, because overmixing develops gluten and trades the tender crumb for a tough, rubbery one.
Pull it as soon as the edges pull from the pan and the top springs back, since cornbread dries out fast once it overbakes.

Kitchen flow

Parallel prep: Set the greased skillet in the oven to heat while you whisk the wet and dry mixes separately, then combine at the last second.
Make-ahead: Bake a day ahead and rewarm wrapped in foil; the dry whisked mix can also be measured out in advance.
Leftover move: Crumble day-old cornbread into a skillet with butter to toast, or use it as the base for a quick stuffing or panzanella.
Cleanup rhythm: Wipe the still-warm cast iron with a paper towel and a little oil rather than soaking it, to protect the seasoning.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

cornmeal

the grain and texture

Purpose: Cornmeal gives the bread its signature gritty bite and corn flavor.

Handling: Use medium-grind for the classic texture and whisk with the dry ingredients first.

Adaptation: Fine cornmeal yields a smoother crumb; a coarse grind makes it more rustic.

buttermilk

tang and tenderness

Purpose: Buttermilk's acidity tenderizes the crumb and reacts with the baking soda for lift.

Handling: Bring it to room temperature and whisk with the eggs before adding to the dry mix.

Adaptation: Milk soured with a tablespoon of lemon juice, or a dairy-free milk plus vinegar, works.

eggs

structure and binding

Purpose: Eggs hold the crumb together and add richness to an otherwise lean batter.

Handling: Whisk into the buttermilk so they distribute evenly.

Adaptation: A flax-and-water slurry can bind an egg-free version, though the crumb is denser.

baking soda and baking powder

leavening

Purpose: The two together give a quick, even rise without needing yeast or time.

Handling: Whisk thoroughly into the dry ingredients so there are no bitter pockets.

Adaptation: Use the combination as written; substituting one for the other changes the rise and tang.

butter or bacon fat

crust and flavor

Purpose: The hot fat in the skillet is what fries the crust crisp and lacy.

Handling: Melt it in the preheating skillet until it shimmers before the batter goes in.

Adaptation: Neutral oil works for a cleaner flavor; vegan butter keeps it dairy-free.

Technique notes

Do not skip preheating the skillet; a cold pan gives a pale, soft bottom instead of the crackling crust that makes skillet cornbread special.
Keep it barely sweet for the Southern style so it stands up to savory dishes like chili and greens.
Let it rest five minutes before cutting so the crumb sets, then serve warm while the crust is still crisp.

Ingredient swaps

Gluten-free direction: Replace the flour portion with a gluten-free blend; an all-cornmeal version is naturally denser but works.
Dairy-free option: Use plant milk soured with vinegar and oil or vegan butter for the skillet.
Sweeter direction: Add a couple tablespoons of honey or sugar for a Northern-style cake-like cornbread.

Serve alongside

A big pot of chili con carne
Braised collard greens
Pulled pork with slaw
White bean and ham soup
A cold lager
Sweet iced tea
Buttermilk or cold milk

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Keep wrapped at room temperature for two days or refrigerate up to five; it dries out faster than yeast breads.
Rewarm wrapped in foil at 300F or split and toast in butter to revive the crust.
Freeze cooled wedges wrapped tightly for up to three months and reheat from frozen in a low oven.

Equipment

A well-seasoned cast-iron skillet
Two mixing bowls for wet and dry
A whisk
Oven mitts for the screaming-hot pan

Make this household-aware

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