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Skillet Buttermilk Cornbread

This Skillet Buttermilk Cornbread is soft, moist, and contains a buttery crust, perfect for munching on for breakfast or dinner!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Side Dish
Cuisine: American
Keyword: corn bread recipe
Servings: 12 slices
Calories: 179.62kcal


  • 4 tablespoons unsalted butter
  • cups yellow cornmeal
  • cups all-purpose flour
  • 2 tablespoons granulated sugar
  • teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 egg
  • cups buttermilk


  • Preheat oven to 425°F. Place butter in a 9 inch cast iron skillet and place into oven until melted, then remove from oven. Set aside.
  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, stir together the egg and buttermilk. Stir in flour mixture until just combined. Pour mixture into buttered skillet.
  • Bake from 20-22 minutes, or until bread is golden brown and toothpick inserted in middle comes out clean. Let cool for 10 minutes in skillet before serving.


Lightly adapted from The Food Network.


Serving: 1g | Calories: 179.62kcal | Carbohydrates: 25.98g | Protein: 4.6g | Fat: 6.4g | Saturated Fat: 3.37g | Cholesterol: 27.52mg | Sodium: 283.25mg | Potassium: 170.07mg | Fiber: 1.91g | Sugar: 4.01g | Vitamin A: 194.17IU | Calcium: 68.03mg | Iron: 1.2mg