Moist Southern Buttermilk Cornbread in Cast Iron Skillet
This recipe yields moist, tender buttermilk cornbread baked in a cast iron skillet for a traditional Southern flavor.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil, plus extra for greasing skillet
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the buttermilk, eggs, and 1/4 cup vegetable oil.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
- Carefully remove the hot skillet from the oven. Add about 2 tablespoons of extra vegetable oil to the hot skillet and swirl to coat the bottom and sides. The oil should shimmer slightly.
- Pour the batter immediately into the hot, oiled skillet.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving.
Notes
- For a crispier crust, ensure the oil in the skillet is very hot before adding the batter.
- If you prefer less sweet cornbread, reduce the sugar to 2 tablespoons.
- This cornbread pairs well with chili, soup, or barbecue.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 5
- Cholesterol: 55