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close up of sliced southern buttermilk cornbread in a cast iron skillet.

Classic Southern Buttermilk Cornbread

An easy-to-make, crumbly southern-style buttermilk cornbread recipe cooked in a cast-iron skillet. Serve this cornbread with a slather of butter alongside a heaping bowl of collard greens!
4.70 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Bread, Side Dish
Cuisine American
Servings 8 servings
Calories 230 kcal


  • 6 tablespoons unsalted butter divided
  • 1 ½ cups yellow cornmeal 210g, weighed or spooned and leveled
  • ½ cup all-purpose flour 65g, weighed or spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons honey optional
  • ¾ cup buttermilk whole or lowfat
  • 2 large eggs


  • 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!


  • 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.


Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 4.9gFat: 10.8gSaturated Fat: 6.1gCholesterol: 5mgSodium: 421mgPotassium: 319mgFiber: 1.9gSugar: 0.7gCalcium: 120mgIron: 2mg
Keyword buttermilk cornbread, cast iron skillet cornbread, cornbread, southern cornbread
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