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This Skillet Buttermilk Cornbread is soft, moist, and contains a buttery crust, perfect for munching on for breakfast or dinner.

Skillet Buttermilk Cornbread

Print Recipe
This Skillet Buttermilk Cornbread is soft, moist, and contains a buttery crust, perfect for munching on for breakfast or dinner!
Course Breakfast, Side Dish
Cuisine American
Keyword corn bread recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 slices
Calories 179.62
Author Gayle

Ingredients

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

Instructions

  • 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.

Notes

Lightly adapted from The Food Network.

Nutrition

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