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!
❤️ 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.
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.
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.
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.
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.
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 Skillet Cornbread
- 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
- 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.
And the electric cooker version … ?
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. 🙂
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.
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.
Jude – lol. I’m not an edge person on cake or brownies, but on cornbread – definitely!
Gotta love the lightly browned edges. Looks like you stole the corner for yourself 🙂
I bet that tasted great! I love buttermilk in baking…
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.
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.
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!
The Blonde Duck
You can never go wrong with cornbread. Yum!!!!
I LOVE cornbread, this looks great!
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 🙂
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!
Good timing. I was just looking for a cornbread recipe to serve with my split pea soup. Warm with butter, heavenly.
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.