Cast Iron Skillet Cornbread with Buttermilk (Buttery Crispy Edges!)

Buttermilk Cast Iron Skillet Cornbread with buttery, crispy edges and a tender, fluffy crumb! The secret to that irresistible crust is preheating butter in the skillet — when the batter hits the hot pan, it sizzles and starts crisping immediately. Buttermilk keeps the inside soft and tender, while a touch of sugar adds just the right amount of sweetness. Ready in about 30 minutes with simple pantry staples. Serve warm with whipped honey butter alongside chili, shrimp and grits, soup, or any comfort food main!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American, Soul Food, Southern

Diet: Vegetarian

Servings: servings

Calories: 360kcal

Author: Briana

Equipment

10-inch cast iron skillet

Ingredients

For the skillet:

2 tablespoons unsalted butter 28g

For the batter:

1 cup yellow cornmeal 152g
1 cup + 2 tablespoons all-purpose flour 135g
½ cup granulated sugar 100g
1 tablespoon baking powder 14g
1 teaspoon kosher salt 3g Diamond Crystal
1 cup buttermilk 240ml
2 large eggs
½ cup unsalted butter melted (113g / 1 stick)

For finishing:

1-2 tablespoons butter for topping

Instructions

Preheat oven to 400°F. Place 2 tablespoons of butter in a 10-inch cast iron skillet and put it in the oven while it preheats.
2 tablespoons unsalted butter
Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
1 cup yellow cornmeal, 1 cup + 2 tablespoons all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon kosher salt
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until combined.
1 cup buttermilk, 2 large eggs, ½ cup unsalted butter
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few lumps are perfectly fine!
Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan.
Pour the batter into the hot skillet and spread it evenly.
Bake for 15-20 minutes until golden on top and a toothpick inserted in the center comes out clean, or the internal temperature reaches 200-210°F.
Brush the top with melted butter. Let cool for 5 minutes before slicing into wedges. Serve warm with whipped honey butter.
1-2 tablespoons butter for topping

Notes

The secret to crispy edges: Preheating the butter in the skillet is everything — don’t skip this step! The batter should sizzle when it hits the pan.
Sugar levels: We use half a cup for a lightly sweet cornbread that pairs well with savory dishes. For a sweeter, more cake-like cornbread, go up to two-thirds cup. For barely sweet (closer to traditional Southern-style), scale back to one-third cup. Keep in mind that sugar also helps keep the crumb moist and tender — the less you use, the drier the texture will be.
Salted butter: Works great here! If using salted butter, you can keep the salt amount the same — we tested it, and it wasn’t too salty.
Buttermilk substitute: No buttermilk? Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes.
Room temperature ingredients: For the best texture, use room temperature buttermilk and eggs.
Don’t overmix: Stir just until the dry ingredients are moistened. Overmixing develops gluten and makes the cornbread tough.
Doneness: A toothpick inserted in the center should come out clean, or use an instant-read thermometer — cornbread is fully baked at 200-210°F internal temperature.
Storage: Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F oven for 10 minutes to re-crisp the edges.
Serve with: Our salted whipped honey butter is the perfect topping!

Nutrition