This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet – just like in the good old days! A tender, lightly sweet cornbread that’s perfectly crusty on the bottom.
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1 egg
- 4 tablespoons butter, cut into 4 pieces
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
- Make a well in the center of the dry ingredients and add the buttermilk and egg.
- Slow mix the ingredients until everything comes together, taking care not to over mix.
- Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
- When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
- Add the prepared batter to the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
- Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.
- Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
- How fun is it cooked in the cast iron pan? Just grease it and cook it in cast iron like you would any other pan. I think you need one.
- I have made this recipe gluten free by simple swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.
- Category: Breads
- Method: Oven
- Cuisine: American
Keywords: how to make cornbread, cornbread recipe, homemade cornbread, easy cornbread, buttermilk cornbread, skillet cornbread