This cast iron Skillet Cornbread recipe has buttermilk, cornmeal, and real corn. We love this Southern method that makes a crispier, rich and flavorful crust.
Cornbread is my weakness! Make sure to try my Jalapeño Cornbread, Buttermilk Cornbread, and my Cornbread Dressing.
There’s a reason I constantly crave this Southern Skillet Cornbread.
It’s because of the magic that happens when you melt butter in hot cast-iron skillet, and pour cornbread batter on top, that creates the greatest texture and flavor. It’s savory, buttery, and has delicious corn pieces throughout. It’s FANTASTIC and very easy to make.
It’s less sweet than Northern style cornbread, and we serve it alongside ribs and baked beans, baked mac and cheese, or a pot full of classic homemade chili!
How to make Skillet Cornbread:
Batter: Preheat cast-iron skillet in the oven at 375°F. Mix cornmeal, baking powder, flour, and salt together. In a liquid measuring cup, stir together baking soda and buttermilk. In a large mixing bowl, combine oil and sugar then mix in eggs. Pour in buttermilk mixture and creamed corn then stir.
Combine: Pour dry ingredients over wet ingredients and stir just until combined (don’t over-mix, it’s okay if it’s lumpy). Fold in the corn.
Bake: Melt butter in the cast iron skillet in the oven. Swirl butter in the skillet to coat the bottom then immediately pour batter into the pan, smoothing into an even layer. Bake for 27-35 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. Slice cast iron skillet cornbread into wedges and enjoy with butter and honey, or serve with Jambalaya or Fried Chicken.
Freezing Instructions:
To Freeze: Allow skillet cornbread to cool completely then remove from skillet. Wrap in plastic wrap then store in a freezer safe container or bag and freeze for 2-3 months. Thaw completely at room temperature.
Recipe Variations:
- Gluten-Free: Use gluten-free flour instead of all purpose.
- No Buttermilk: Make my recipe for a buttermilk substitute using milk and lemon juice or vinegar.
- No Cast Iron Skillet: Bake in a 8-inch square pan or make my classic cornbread recipe.
- Sugar: Sometimes I use half granulated sugar and half brown sugar to deepen the dark molasses flavor.
Soups To Serve Cornbread With:
- Lentil Soup
- Roasted Cauliflower Soup
- Turkey Chili
- White Chicken Chili
- Beef Noodle Soup
- Chicken Noodle Soup
- Corn Chowder
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Skillet Cornbread
Equipment
Ingredients
- 1 cup cornmeal , fine ground
- 1 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk* , room temperature
- ¼ cup granulated sugar*
- ¼ cup vegetable or canola oil
- 2 eggs , room temperature
- ½ cup frozen corn , thawed and excess moisture drained
- 1/2 cup creamed corn
- 3 Tablespoons salted butter , room temperature, cut into pieces, or use bacon grease
Instructions
- Preheat cast-iron skillet inside an oven preheating to 375 degrees F.
- Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.
- Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
- Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.
- Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.
- Slice cornbread into wedges and serve.
Video
Notes
Nutrition
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I originally shared this recipe February 2015. Updated June 2020 and October 2024.
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