Skillet Buttermilk Cornbread

4.72 from 7 votes

Delicious and easy cast iron skillet buttermilk cornbread made with yellow cornmeal and buttermilk. This cornbread is the perfect side to chili, stew, and soups.

Prep Time5

Cook Time22

Total Time27

Course: Appetizer

Cuisine: American

Keyword: buttermilk, cornbread, sides, skillet

Servings: servings

Calories: 304kcal

Equipment

Ingredients

2 tablespoon vegetable oil
2 cups yellow cornmeal
2 tablespoon granulated sugar
1 cup all-purpose flour
½ teaspoon salt
2 teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
2 large eggs beaten
6 tablespoon melted butter
¼ teaspoon salt for skillet

Instructions

Add 2 tablespoon of vegetable oil to a 10 inch cast iron skillet and place it in the oven.
Preheat the oven to 450°F
While the cast iron skillet is heating in the oven prepare the cornbread batter.
Whisk together the yellow cornmeal, all purpose flour, granulated sugar, salt, baking powder, and baking soda in a bowl.
Add the buttermilk into the center of the cornmeal mixture and whisk until combined.
Add the eggs one at a time.
Stir in the melted unsalted butter until combined.
Using oven mitts, carefully remove the hot cast iron skillet from the oven and pour the hot vegetable oil into the cornbread batter.
Stir to combine.
Sprinkle ¼ teaspoon of salt into the hot skillet and immediately pour the cornbread batter into the hot cast iron skillet.
Place the skillet back into the oven and bake for 21-23 minutes or until the top is golden brown.
Using mitts, carefully remove the skillet from the oven and place serve immediately from the skillet.
If eating later, invert the skillet onto a cooling rack and allow the cornbread to cool.

Notes

The cast iron skillet will be very hot when it comes out of the oven. Protect hands and counters when handling the hot skillet.

Nutrition