Go Back
buttermilk cornbread in a skillet
Print Recipe Pin Recipe
5 from 1 vote

Buttermilk Skillet Cornbread

Buttermilk cornbread is a sweet, tangy breakfast or side dish made right in a skillet!
Course: Breads
Cuisine: American
Keyword: buttermilk cornbread
Calories: 206kcal
Author: Barbara Bakes LLC


  • 1 stick butter
  • 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.


Serving: 1g | Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 52mg | Sodium: 256mg | Fiber: 1g | Sugar: 12g