Best Cornbread Recipe with Buttermilk in Skillet (30 Min)- Veena Azmanov Kitchen

Name: Best Cornbread Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 cup Yellow cornmeal; 1 cup All-purpose Flour; 2 ½ tsp Baking powder; ½ tsp Baking soda; ½ tsp Salt; 2 Eggs (large); 1 cup Buttermilk; 2 tbsp Honey; ½ cup Butter (melted); 2 tbsp Butter (for the skillet)

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This buttery and moist cornbread recipe is light and fluffy with crisp edges and a golden crumb. Made with buttermilk in a cast-iron skillet, this recipe is ready in under 30 minutes. The house is filled with the wonderful aroma of cornbread, making this the perfect dish to entertain with.

Skillet with cornbread buttermilk. — Skillet Cornbread Recipe with Buttermilk

I like making cornbread when I have guests over. The smell of butter cooking in a cast-iron skillet, accompanied by the aroma of cornbread, is absolute heaven. It makes you and your guests hungry and gives a wonderful homey feeling. That smell of butter lingers in the house for a long time.

The truth is, cornbread is not as easy as it seems. Less liquid can make it dry, and too much liquid can make it soggy like a sunk cake. If you overbake, it can be too dry; if you underbake, it will be gritty. So in all fairness, it’s not the easiest of recipes. This is why I’d like to share with you my tried-and-tested recipe today.

Why make this cornbread recipe

Perfect Texture: Using polenta gives the cornbread a slightly coarse texture, creating a satisfying crumb while keeping it tender and moist with the addition of buttermilk and eggs.
Rich Flavor Balance: Honey adds a touch of sweetness that complements the savory butter and buttermilk, making it versatile for pairing with sweet or savory dishes.
Crispy Edges: Preheating the cast iron skillet before adding the batter creates irresistibly crispy edges while keeping the inside soft and fluffy.
Buttery Depth: Melted butter mixed into the batter and used in the skillet provides a rich, buttery flavor in every bite, enhancing the overall taste.

A sliced cornbread in a skillet. — Skillet Cornbread Recipe with Buttermilk

Ingredients and substitutes

Cornmeal – Use yellow cornmeal, which resembles semolina but is coarser in texture. Do not use white cornmeal because it does not look the same. And, definitely do not use the cornmeal used for tamales, as it has a different texture.
Flour – I have used all-purpose flour, and it works great. Do not use any self-rising or cake flours as they contain leavening or have different protein content. You can substitute the same amount of gluten-free flour (in a 1:1 ratio) to make this a gluten-free cornbread.
Buttermilk – Use a good quality, thick buttermilk for this cornbread. If you don’t have buttermilk, use a mixture of half yogurt and half milk. Ensure that you combine it thoroughly before using it. You can also make your own buttermilk in just 5 minutes.
Butter – Adds richness and also gives a crisp brown crust. You can use oil, but you will miss out on those lovely crisp edges.
Leavening – The baking powder gives a fluffier cornbread similar to a cake. The baking soda helps with the acidity in the buttermilk.
Honey – I prefer honey for its subtle sweet taste, but you can also use brown sugar as an alternative.

Ingredients for making cornbread buttermilk. — Skillet Cornbread Recipe with Buttermilk

Step-by-step: Delicious cornbread from scratch

Preheat the oven at 400°F / 200°C / Gas Mark 6
Lightly grease a 9-inch cast-iron skillet or 9-inch baking pan with butter and place it in the oven on the middle rack.

Progress pictures combine dry ingredient for cornbread. — Skillet Cornbread Recipe with Buttermilk

Dry ingredients – In another bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
Wet ingredients – Combine buttermilk, honey, eggs, and melted butter in a bowl – Set aside.

Progress pictures combine wet ingredients for cornbread. — Skillet Cornbread Recipe with Buttermilk

Wet to dry – Now combine the wet and dry ingredients, using a whisk to ensure there are no lumps.
Cast iron – Once the cast-iron skillet is hot, remove it from the oven. Pour the batter into the pan and spread evenly with an offset spatula. Return it to the oven on the middle rack.

Pinterest image baking the cornbread. — Cornbread Recipe with Buttermilk

Bake for 20 to 25 minutes, until the cornbread begins to brown slightly on top and a skewer inserted into the center comes out clean.
Cool serve – Let cool for at least 10 minutes before slicing and serving.

A skillet with cornbread recipe. — Skillet Cornbread Recipe with Buttermilk

Tips for making the perfect cornbread

Preheat the Skillet: Make sure the cast-iron skillet is thoroughly preheated before adding the batter. This ensures the cornbread develops crispy, golden edges.
Use Room Temperature Ingredients: Allow the buttermilk, eggs, and butter to come to room temperature before mixing. This helps the batter combine more evenly and improves the texture.
Avoid Overmixing: Stir the wet and dry ingredients until just combined. Overmixing can result in a dense, tough cornbread instead of a light, tender crumb.
Monitor Baking Time: Keep an eye on the cornbread as it bakes. Ovens vary, so check for doneness by inserting a toothpick around 20 minutes after baking. If it comes out clean, it’s ready.

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Frequently asked questions

How long will this buttermilk cornbread keep?

This cornbread will keep in the fridge for 3 to 4 days. Make sure to wrap it well in cling wrap as it can dry out very easily.

What is cornmeal?

Cornmeal is dried and ground corn. The corn kernels are removed from the cob, dried, and then ground to a fine or medium consistency. Both work for this recipe. Polenta or grits would also work, but the cornmeal always gives the perfect texture for this recipe.

Can I add more cornmeal to this cornbread?

I find that the perfect ratio of flour and cornmeal gives a nice, light, and airy texture. More cornmeal will result in a denser cornbread, while more flour will lack the characteristic cornbread flavor. Having said that, you can certainly play with the ratio to find the perfect balance for you.

What do you serve this cornbread with?

Absolutely anything you would serve with crusty bread. Cornbread is wonderful for soaking up sauces in slow-cooked dishes, such as chilies, stews, and soups.

What do you top cornbread with?

We love serving cornbread as a side dish with dinner. But the ideas for cornbread toppings are endless. Try a drizzle of honey, butter, jams, or jellies. Make a quick sandwich with ham and cheese.

Veena Azmanov