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Moist Southern Buttermilk Cornbread in a Cast Iron Skillet

Close-up of a freshly baked buttermilk cornbread, cut into slices inside a black cast iron skillet.
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This recipe yields moist and fluffy buttermilk cornbread baked in a cast iron skillet for a traditional Southern texture and flavor.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil, plus extra for greasing the skillet
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place a 10-inch cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
  3. In a separate medium bowl, whisk together the buttermilk, eggs, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the 2 tablespoons of melted butter to the hot skillet, swirling to coat the bottom and sides completely.
  6. Pour the batter immediately into the hot, buttered skillet.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute half of the vegetable oil with melted bacon grease.
  • If you prefer a less sweet cornbread, reduce the sugar to 1 tablespoon.
  • This cornbread pairs well with chili, soups, and barbecue dishes.

Nutrition

Find it online: https://spoonsprout.com/buttermilk-cornbread-recipe-moist-southern-style/