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Southern Buttermilk Skillet Cornbread in Cast Iron

Southern buttermilk skillet cornbread bakes in a hot cast-iron skillet for golden edges and a tender, lightly textured crumb. The batter comes together quickly, and a 10-minute rest makes it easier to slice.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups yellow cornmeal
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp kosher salt
  • 1 egg large
  • 1.5 cups buttermilk
  • 4 tbsp unsalted butter melted and slightly cooled
  • 1 tbsp vegetable oil

Equipment

  • 1 10-inch cast-iron skillet

Method
 

  1. Place a 10-inch cast-iron skillet in the oven and preheat to 425°F.
  2. Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. Whisk the egg and buttermilk together in a medium bowl.
  4. Whisk the melted butter into the egg and buttermilk mixture.
  5. Pour the buttermilk mixture into the cornmeal mixture and stir just until combined; a few small lumps are fine.
  6. Carefully remove the hot skillet from the oven and add the vegetable oil.
  7. Swirl the oil to coat the bottom of the skillet.
  8. Pour in the batter and spread it evenly.
  9. Bake for 20 to 25 minutes, until the top is golden brown and the edges pull away from the skillet.
  10. Rest for 10 minutes before slicing.

Notes

For tender cornbread, stir the batter just until combined and leave a few small lumps. Refrigerate leftovers for up to 3 days; freeze yes. For a gluten-free variation, use a 1:1 gluten-free flour blend.