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close up of sliced southern buttermilk cornbread in a cast iron skillet.
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4.67 from 12 votes

Classic Southern Buttermilk Cornbread

Elevate dinnertime with this effortlessly made Southern buttermilk cornbread cooked in a cast-iron skillet. This is a comforting side dish that complements any meal with a touch of Southern charm.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bread, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 230kcal
Author: Ashley Boyd

Ingredients

Instructions

  • Preheat your oven to 400°F. Place two tablespoons of butter in the cast-iron skillet and transfer the skillet in the oven for five minutes while you mix the cornbread batter.
  • Add the cornmeal, flour, baking powder, baking soda, and salt to a medium mixing bowl and whisk until combined.
  • Add the buttermilk, honey (if using), and eggs to a separate small mixing bowl and whisk until combined.
  • Place the remaining 4 tablespoons of butter in a glass bowl and melt it in the microwave. Make a well in the center of the cornmeal mixture and pour the buttermilk mixture into the well. Use a rubber spatula to mix the batter until no more dry cornmeal is visible. Stir in the melted butter.
  • Remove the skillet from the oven and carefully pour the batter into the hot skillet. Smooth the cornbread batter out into an even layer and bake it in the preheated oven for 20 to 25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
  • Allow the cornbread to cool for 10 minutes, slice, and enjoy!

Notes

  • Measure your cornmeal and flour properly by weighing them with a kitchen scale or using the spoon and level method.
  • Leftover buttermilk cornbread can be wrapped in plastic wrap or foil and stored at room temperature for up to three days and in the refrigerator for up to a week.

Nutrition

Serving: 1slice | Calories: 230kcal | Carbohydrates: 30g | Protein: 4.9g | Fat: 10.8g | Saturated Fat: 6.1g | Cholesterol: 5mg | Sodium: 421mg | Potassium: 319mg | Fiber: 1.9g | Sugar: 0.7g | Calcium: 120mg | Iron: 2mg