• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breads

    Buttermilk Skillet Cornbread

    Published by Melissa on May 4, 2022 | Updated June 10, 2022 | 16 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    This light and fluffy Buttermilk Skillet Cornbread recipe is super easy, a bit sweet, and perfect to serve with chili, or on its own for breakfast!

    buttermilk cornbread in a skillet

    ❤️ Why You’ll Love This Recipe: This super easy skillet cornbread recipe is a one-bowl wonder. It’s perfectly sweet, and delicious served with a savory meal, at a BBQ, or for breakfast!

    Update: During the summer, we make this easy cornbread all the time. So I’ve updated the post with new photos and tips to perfect this recipe. 

    pinterest button for buttermilk cornbread in a skillet

    How to Make Buttermilk Cornbread

    Before you get started, make sure all your ingredients are at room temperature. This will help your buttermilk cornbread come together easily.

    All you need to make this cornbread batter is one bowl and a whisk.

    collage of mixing batter for cornbread

    Tip: When mixing your batter, be sure to scrape the bottom and sides of the bowl to make sure that you incorporate all the cornmeal and flour mixture into the batter.

    You’ll bake this cornbread in a cast-iron skillet. This is for the best browning and crispy edges.  Be sure your pan is well “seasoned”. A dry cast iron pan will cause your cornbread to stick. However, once oiled, a well-seasoned cast-iron pan will allow your cornbread to easily release from the pan when you slice it.

    Cast iron heats evenly, consistently, and holds its heat. Check your cornbread at 30 minutes for doneness and bake longer if required.

    If you don’t have a cast-iron skillet, you can use a baking dish to make your cornbread you just won’t get a crispy bottom. 

    collage of steps to make cornbread

    Ingredient Notes

    When buying your cornmeal, make sure to buy actual “cornmeal” and NOT “cornmeal mix”. Cornmeal mix has flour already in it so it will not work for this recipe.

    pouring batter into skillet for cornbread

    Serving Cornbread

    This cornbread is best served fresh from the oven and warm. I like to serve it with a little butter and strawberry preserves.

    If you want to go savory, we love serving cornbread with chili. Especially our Instant Pot Chili from Pressure Cooking Today. 

    plate with a slice of buttermilk cornbread with jam

    Storage Suggestions

    Store leftover cornbread in an airtight container at room temperature for up to four days. For longer storage, keep the cornbread in the freezer for up to six months. Defrost on the counter to serve. 

    More Cornbread Recipes

    Try these other easy recipes with cornbread recipes next:

    • Cheesy Green Chile Cornbread is a little spicy, a little sweet, and always a crowd pleaser. 
    • Award-winning Chicken Taco Cornbread Wedges is a family favorite.
    • 3-Ingredient Instant Pot Cornbread is our go-to short-cut recipe from Pressure Cooking Today. 
    buttermilk cornbread in a skillet
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Buttermilk Skillet Cornbread

    Buttermilk cornbread is a sweet, tangy breakfast or side dish made right in a skillet!
    Course: Breads
    Cuisine: American
    Calories: 206kcal
    Author: Barbara Bakes LLC
    Prevent your screen from going to sleep

    Equipment

    • OXO Good Grips 9-Inch Whisk
    • Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
    • Lodge Cast Iron Skillet

    Ingredients

    • 1 stick butter
    • ⅔ cup white sugar
    • 2 eggs
    • 1 cup buttermilk
    • ½ teaspoon baking soda
    • 1 cup cornmeal
    • 1 cup all-purpose flour
    • ½ teaspoon salt

    Instructions

    • Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
    • Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
    • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

    Nutrition

    Serving: 1g | Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 256mg | Fiber: 1g | Sugar: 12g
    Pin
    Share
    Tweet
    « Double Chocolate Muffins
    Oven Baked Pork Tenderloin »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Patrick

      May 21, 2018 at 4:14 am

      And the electric cooker version … ?

      Thanks. Patrick

      Reply
      • Barbara Schieving

        May 21, 2018 at 7:21 am

        Hi Patrick – use the ingredients from this recipe and the directions in this recipe https://www.pressurecookingtoday.com/pressure-cooker-cornbread/ Let me know how it goes. 🙂

        Reply
    2. Barbara Bakes

      May 23, 2009 at 2:48 am

      Jackie thanks for the question. Since I divided the batter into three pans instead of two (I doubled the batter) the cornbread wasn’t as thick and cooked faster. Everyone’s oven differs, so just check it often and if it looks nicely brown and set use a toothpick to test it.

      Reply
    3. Jackie

      May 23, 2009 at 2:42 am

      Hi

      In your introduction, you mentioned that you only baked the 3 cornbreads for 18 minutes, but in your instructions for making 1 cornbread you instruct to bake the cornbread for 30 to 40 minutes. If baking 3 at a time wouldn’t the baking time be longer for 3 than 1.

      Reply
    4. Barbara Bakes

      December 19, 2008 at 10:09 pm

      Jude – lol. I’m not an edge person on cake or brownies, but on cornbread – definitely!

      Reply
    5. Jude

      December 19, 2008 at 8:44 pm

      Gotta love the lightly browned edges. Looks like you stole the corner for yourself 🙂

      Reply
    6. Aggie

      December 19, 2008 at 5:14 pm

      I bet that tasted great! I love buttermilk in baking…

      Reply
    7. Barbara Bakes

      December 18, 2008 at 5:18 pm

      Thanks for the nice comments. Please let me know what you think if you try it.

      Lisa – my mom kept a can of bacon grease to cook with all the time growing up. It really does add a lot of flavor. Thanks for sharing your grandmother’s easy recipe.

      Marisa – I can get Marie Calender’s both in my local grocery stores and at Sam’s Club. I think it tastes just like what you get at the restaurant.

      Reply
    8. Marisa

      December 18, 2008 at 4:58 pm

      Yum, yum, yum! This recipe sounds so awesome! And as a sidenote…I, too love Marie Calendar’s corn bread. Where do you get it? Just at the grocery store? I’ll have to see if we carry it in ours.

      Reply
    9. Lisa

      December 18, 2008 at 12:04 pm

      Being from Mississippi, we had either corn bread or biscuits with nearly every mean my grandmother made. The cornbread we make is much simpler – just corn meal mix, one egg, and buttermilk. You just mix up how ever much will fill your skillet! It needs to be thick, but pourable. Then you heat up about 2 tablespoons of shortening or ( gasp) bacon grease in a cast iron skillet until it is almost smoking, then pour in your batter. Bake at 350 until it is done. Perfect for crumbling into soup or chili or just eating with a generous serving of butter!

      Reply
    10. The Blonde Duck

      December 18, 2008 at 11:33 am

      You can never go wrong with cornbread. Yum!!!!

      Reply
    11. Sara

      December 18, 2008 at 5:42 am

      I LOVE cornbread, this looks great!

      Reply
    12. Lorraine E

      December 18, 2008 at 2:28 am

      That cornbread looks marvellous. I adore cornbread and I first tasted it only a few years ago. I think buttermilk is definitely the way t go too 🙂

      Reply
    13. HoneyB

      December 18, 2008 at 12:51 am

      I love chili with my cornbread! I don’t really have a go to recipe for this so I will have to try this one next time!

      Reply
    14. Cathy

      December 17, 2008 at 3:52 pm

      Good timing. I was just looking for a cornbread recipe to serve with my split pea soup. Warm with butter, heavenly.

      Reply
    15. Bren

      December 17, 2008 at 3:10 pm

      Barbara,
      I love to bake cornbread too! It is just about like “Grandmother’s Buttermilk Cornbread”.
      I am going to add buttermilk to my cornbread from now on.
      Thanks,
      Bren

      Reply

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    A collage of Ace-Blender-Tomato-Basil-Soup-Barbara-Bakes

    Ace Blender Tomato Basil Soup

    Air fryer french fries sitting next to a cup of dipping sauce

    Garlic Parmesan Air Fryer French Fries

    quiche in a pan with serving utensils and stacked plates

    Meat Lovers Quiche Recipe

    sliced snickerdoodle bread with cinnamon chips backed by two uncut loaves

    Snickerdoodle Bread with Cinnamon Chips

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.