Skillet Cornbread comes together quickly and makes the perfect side dish for so many great recipes.
When I first published my Cornbread Recipe, I received such mixed feedback. Those who made it, absolutely loved it. But there were plenty of others who thought that I had committed high sacrilege. I use a milk and vinegar combo instead of buttermilk, and I add sugar. The results are a cornbread that you can make with ingredients that I always have on hand and it is amazingly moist and delicious.
This newer version of cornbread is the answer to all of the traditionalists who don’t want sugar and need buttermilk. It also has equal amounts of flour and cornmeal, which is also more traditional. It is delicious too and makes the perfect component to recipes that have an element of sweetness to them, like my Crock Pot Ribs.
Had this with our soup yesterday and hubby loved it as well as myself.
Why Use Cast Iron Skillet For Cornbread
Making cornbread in a skillet works well because it allows it to cook evenly and stays hot. It results in a nice golden cornbread with crispy edges and a soft center. Unlike my traditional Cornbread Recipe, this recipe doesn’t have any sugar in it which is delicious served as is, or with some honey or maple syrup drizzled on top.
Your skillet must be preheated for this recipe to work, which I share more on below.
Skillet Cornbread Ingredients
This skillet cornbread recipe comes together with simple ingredients. The result is cornbread that you will want to make again and again! For the measurements of each ingredient, see the recipe card at the bottom of the post.
- Flour: Makes up the base of this easy cornbread recipe. See my tip for measuring your flour correctly.
- Cornmeal: The backbone of any cornbread recipe, cornmeal is made from dried corn.
- Baking soda: Be sure to use fresh baking soda, which needs to be replaced every six months or so. Double-check your label to make sure it is baking soda; baking powder will not work in this recipe.
- Table salt
- Buttermilk: If you’re like me and don’t keep buttermilk on hand, see how you can make a buttermilk substitute below.
- Eggs: Act to bind all of the ingredients together.
- Vegetable oil
- Unsalted butter: To grease the skillet before adding the batter.
How to Make Cornbread From Scratch
Here is a brief overview of how to make cornbread from scratch in your cast iron skillet. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Heat your skillet. Put your cast iron skillet in the oven and then preheat your oven to 400 degrees Fahrenheit.
- Combine the dry ingredients. Mix the flour, cornmeal, baking soda, and salt together in a large bowl.
- Mix the wet ingredients. Whisk together the buttermilk, eggs, and oil.
- Combine the wet and dry ingredients. Fold the wet ingredients into the bowl of dry ingredients until just mixed.
- Melt the butter in the skillet. Remove the hot cast iron skillet from the oven and melt the butter in it.
- Bake the cornbread. Pour the batter into the buttered skillet and bake until the edges are golden and a toothpick inserted into the center of the bread comes out clean.
Cast Iron Skillet
If you don’t keep buttermilk on hand and want to make this cast iron skillet cornbread, making a buttermilk substitute with milk is very simple and easy.
- Add 1 tablespoon plus 1 teaspoon of vinegar to a glass measuring cup.
- Fill the measuring cup up to the 1 and 1/2 cup mark with milk. (Whole milk works best for this, but I have had great results with skim as well.)
- Stir it and then let the mixture sit for five minutes before using it in place of the buttermilk in this easy cornbread recipe.
When your buttermilk cornbread is done, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread will come out clean. This will take about 20-30 minutes. Serve warm.
No. This recipe is made with all-purpose flour so is not gluten free. This recipe has not been tested with a gluten free substitute for the all purpose flour.
You can, but I do think it’s best when enjoyed fresh.
Allow the butter to melt in the hot skillet before adding the batter. Both having a skillet that is hot and greased will prevent the batter from sticking.
Tips and Tricks
- Measure your flour correctly. Start by whisking your flour in the container or bag it is stored in. Then use a spoon to scoop the flour into a dry measuring cup. Use the flat edge of a spatula to level the flour.
- Make sure your baking soda is fresh. Baking soda should be replaced every six months or so. To test its freshness, mix a little bit with some vinegar. The mixture should bubble up right away. If it doesn’t, it’s time to get new baking soda.
- Don’t overmix the batter. When you combine the wet and dry ingredients, fold them together until they are just mixed. If you over mix the batter, you will have dense cornbread.
Making Ahead and Storing Leftovers
If you want to make this cast iron cornbread recipe ahead of time or have leftovers, it can be stored once it has cooled in an airtight container for up to three days. I do think this skillet cornbread is best when it’s warm right out of skillet.
This bread will freeze well. I suggest cutting it into individual slices and then placing it on a wax paper lined baking sheet. Place it in the freezer for a few hours, then transfer the pieces to an air tight container. Freeze for up to three months. When you are ready to eat it, allow it to thaw on the countertop for about 30 minutes.
If you make this buttermilk cornbread recipe or any of my other recipes, please leave a comment telling me what you think. I love hearing from you!
- 1 1/2 cups all purpose flour (180 grams)
- 1 1/2 cup cornmeal (216 grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 1/2 cups buttermilk (354.882 ml)
- 2 eggs
- 1/2 cup vegetable oil (118.294 ml)
- 1 tablespoon unsalted butter (14.125 grams)
- Place a 9 inch cast iron skillet into your oven and preheat it to 400 degrees Fahrenheit.
- In a large bowl whisk together the flour, cornmeal, baking soda, and salt.1 1/2 cups buttermilk, 1 1/2 cups all purpose flour, 1 1/2 cup cornmeal, 3/4 teaspoon baking soda, 1/2 teaspoon table salt
- In another bowl whisk together the buttermilk, eggs, and oil.2 eggs, 1/2 cup vegetable oil
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Take the cast iron skillet out of the preheated oven and melt 1 tablespoon of butter in it.1 tablespoon unsalted butter
- Pour the batter into the prepared pan. Bake for 20 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread will come out clean.