This Homemade Buttermilk Cornbread is soft, tender, and perfectly golden every time! Made with simple pantry staples, it bakes up moist and buttery with that classic flavor everyone loves. The secret is in the cooking method – and once you try it, you’ll never go back to a box mix again!
Buttermilk Cornbread Made in a Cast Iron Skillet
This isn’t just any cornbread – it’s the perfectly sweet and savory cornbread that all others aspire to be! The kind Grandma used to make: tender, buttery, and baked to golden perfection with just the right amount of crisp on the edges. It’s soft and moist on the inside, never dry, and full of that old-fashioned homemade flavor we all crave.
So what’s the secret? It’s all in the classics – simple ingredients and a tried-and-true method. The buttermilk keeps it moist and tender, while a preheated cast-iron skillet gives it that gorgeous, golden crust without over-baking the center.
The result? Absolute perfection every single time.
Recipe Notes
The beautiful thing about this recipe is that it is EASY! Cornbread is simple to make and by knowing a few little tips, you will be thrilled that your cornbread comes out perfect every time.
This cornbread is homemade made from scratch. If you are looking for a quick and easy recipe using a mix, try my Mexican Cornbread recipe here.
In this section I am going to go through a few tips and tricks I use for how to make homemade cornbread to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients and Substitutions
- Cornmeal– Gives the cornbread it’s signature flavor! In a pinch, polenta can be substituted for cornmeal in the cornbread recipe. Polenta is basically more coarsely ground cornmeal, so it will work. You will end up with a bit more texture and crunch in the final product though.
- All Purpose Flour– helps to balance the crumbly cornmeal to turn it into a bread
- Sugar– just enough to make it a hint sweet, but not too sweet. You can substitute honey for sugar if preferred.
- Butter– butter adds to the rich flavor of the cornbread.
- Buttermilk– Gives the cornbread moisture and a tender texture. If you don’t have buttermilk on hand you can make a quick substitute. Use 1 tablespoon of lemon juice or white vinegar and enough milk to make a cup. Stir and let it sit for 5 minutes, then use as buttermilk in the recipe.
- Cast Iron Skillet– If you don’t have a cast iron skillet, you can use a metal or glass baking dish. Round or square baking pan does not matter. You won’t get quite the same crispy golden brown edges as with cast iron, but it will still be a delicious bread.
Make sure to see the recipe card at the bottom of the post for the full list of ingredients!
Notes on Cornmeal
Cornmeal is a staple in many kitchens, but if you are new to it there are a couple of things to know.
Cornmeal is dried field corn that is ground ranging from fine to coarse. For cornbread we usually use a fine to medium grind.
You can also, find cornmeal in yellow and white, but for traditional cornbread, yellow is always the way to go!
Recipe Notes for Cast Iron Skillet Cornbread
The other really important note on how you make this cornbread is in the cooking method!
- Grease the cast iron skillet, including the sides of the pan.
- Pre-heat it with the oven – a heated skillet is so important!
- Pour the batter in when you have a hot skillet! (be careful and always use oven mitts!)
- Cook to perfection!
Once you make the batter for the bread, you will pour it into the pre-heated cast iron skillet, and you will hear that delicious golden brown crisp crust start to form as it sizzles.
The preheating is KEY to getting those drool-worthy edges because it allows the edges to get extra crispy without having to over-cook the middle.
Cook the cornbread until a toothpick just comes out clean. Be careful not to over cook it because it will rob it of that coveted moisture which keeps it tender and delicious!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make homemade buttermilk cornbread in a cast iron skillet.
In a large bowl, combine the cornmeal, flour, baking soda, and salt in a bowl and mix to combine.
Melt butter and then whisk with sugar and eggs. Then add the buttermilk and whisk until smooth.
Add the wet ingredient mixture into the dry ingredients and mix with a wooden spoon until just moistened.
Place the batter in the hot cast iron skillet and bake for 18-28 minutes, or until just set in the center.
To Freeze Cornbread
Cornbread, like most breads, freezes very well. It will last up to a month in the freezer.
What to Serve with Homemade Buttermilk Cornbread
Since this side dish has classic flavors, it will pair well with many of your favorite main dishes.
Choose one of these main dishes to create a wholesome, well-rounded dinner.
Main Dish Ideas
- Chili – Pairs perfectly with beef or chicken chili
- Mexican Beef and Rice Skillet
- BBQ Chicken Casserole
- Cowboy Baked Beans with Ground Beef
- Crock Pot Brisket
- Cajun Chicken Bites
- Ground Beef Cobbler
- Creamy Chicken Tortilla Soup
- Cowboy Chicken Casserole
- Green Chili Chicken Corn Chowder
- Let cornbread cool.
- Slice into serving sized pieces.
- Place in a freezer bag or airtight container,
- Freeze.
- When ready to eat, let thaw in the refrigerator or microwave.
Buttermilk Cornbread Leftovers
If you have any leftovers of this delicious homemade cornbread, you are lucky! You can save it to eat again the next day, or later in the week or month.
Wrap the bread tightly in plastic wrap, or place in an airtight container and store in the refrigerator for 2-3 days.
How to reheat cornbread
Cornbread can taste almost as good as when it was fresh out of the oven when it is reheated. It can be warmed in a couple of ways:
- In the microwave- microwave cornbread on a microwave safe plate for 10 second increments until heated through. I like to add a pat of butter to the to so the bread absorbs it as it’s getting reheated.
- In the oven – wrap cornbread in foil and place in the oven at 350˚F for 10-15 minutes or until heated through.
What is the secret to the best cornbread?
We think it’s buttermilk and a cast-iron skillet!
What is a good buttermilk substitute?
Buttermilk is a very importat ingredients because it gives the cornbread moisture and a tender texture. If you don’t have buttermilk on hand you can make a quick substitute. Use 1 tablespoon of lemon juice or white vinegar and enough milk to make a cup. Stir and let it sit for 5 minutes, then use as buttermilk in the recipe.
Why does cornbread fall apart?
The short answer – either too little flour or too little moisture. The long answer – Since cornmeal doesn’t have gluten (the component of flour that stretches and holds bread together) it will produce a crumbly bread. With the addition of flour, we are able to keep the delicious flavor, but balance it to produce more tender texture.
If you go and add more dry ingredients though, you have to balance it with ingredients that will hold the moisture in the recipe. We use buttermilk because it not only adds moisture, but the make up of buttermilk produces an extra soft texture in baked goods.
More Easy Recipes
If you enjoyed this cornbread, I hope you will take a moment to browse our recipes for some more delicious dinner inspiration!
Or check out some of our favorites below:
- Best Ever Cornbread Casserole
- Crock Pot Ranch Chicken
- Creamy BBQ Chicken
- Easy Baked Chicken Fajitas
- Mexican Street Corn Bake
Homemade Buttermilk Cornbread Recipe
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour, all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 eggs, large
- 1 cup buttermilk
- 2 tsp vegetable oil
Instructions
- Preheat the oven to 375˚F. Rub the inside of a 12" cast iron skillet with the vegetable oil and place in the oven while it heats.
- Combine the cornmeal, flour, baking soda, and salt in a bowl and mix to combine.
- In a separate bowl, whisk the butter, sugar, and eggs. Then add the buttermilk and whisk until smooth.
- Add the wet ingredients into the dry ingredients and mix with a wooden spoon until just moistened.
- Place the batter in the hot cast iron skillet and return to the oven to bake for 18-28 minutes, or until just set in the center.
- Remove from the oven and serve warm with your choice of butter and honey. Enjoy!
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