This Southern Buttermilk Skillet Cornbread is made in a cast iron skillet, with buttermilk and fresh corn kernels, and in under an hour. It is delicious and perfect to serve with soups, hearty mains or simply on its own.
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The Ultimate Southern Buttermilk Skillet Cornbread Recipe
This recipe is one of my favorites. Here is why:
- It comes together relatively quickly and results in a delicious, moist, buttery cornbread with crispy edges that everyone will love.
- This cornbread is very versatile. You can serve it with different dishes, such as stews, soups and chili, or have it for breakfast with your favorite nut butter or jam or as a mid-day snack. You may even add some of it to your Thanksgiving stuffing!
- This cornbread is vegetarian (if eggs and dairy are acceptable) and made with real food ingredients to nourish your body and soul.
Key Ingredients You’ll Need
- Yellow cornmeal: it gives the cornbread that lovely natural yellow color. My favorite cornmeal to use is Arrowhead Mills Organic Yellow Cornmeal.
- All-purpose flour: to help the cornbread turn out lighter and less dense, not dry and crumbly. I like to use King Arthur All Purpose Flour.
- Salt, baking soda & baking powder: to enhance the flavor and to help the cornbread rise.
- Chives or green onions: to give the cornbread a distinctive onion-y flavor.
- Jalapeño pepper: to turn up the heat!
- Corn (whole kernels cooked at home or canned): this is the star ingredient to add crunchy texture and flavor!
- Whole Milk and Buttermilk: to create a moist texture and add a bit of a tangy flavor.
- Molasses (optional): to add a hint of sweetness. Molasses is a good replacement for sugar in this recipe. I like to use Wholesome Organic Molasses.
- Eggs: the eggs are needed to give the cornbread moisture and structure.
- Butter: to add the signature buttery moisture. Use unsalted butter. I am a big fan of Kerrygold Pure Irish Butter.
What is the Best Pan to Cook Cornbread In?
Hands down a cast iron skillet!
I have cooked many different dishes in a cast iron skillet, but never baked cornbread in one until recently. What I discovered was that the cast iron skillet gave my cornbread a crispy, dark crust, yet kept it buttery. Additionally, a cast iron skillet conducts heat evenly, which is key to making the perfect cornbread.
If you do not own a cast iron skillet and need a recommendation, this is my favorite Lodge Cast Iron Skillet Set I have in my arsenal of cookware.
How to Make Southern Buttermilk Skillet Cornbread from Scratch
There are just a few simple steps involved in making this cornbread from scratch.
- Preheat the oven.
- Whisk together dry ingredients.
- In a separate bowl, whisk together wet ingredients.
- Combine the wet and dry ingredients just until mixed.
- Pour the batter into a hot cast iron skillet and bake for 25 minutes.
It will take additional time to make the buttermilk and boil the corn, but it is time well spent if you are looking to enjoy a delicious Southern Cornbread made from scratch.
How to Make Buttermilk for this Cornbread
It is super easy to whip up your own buttermilk at home. Buttermilk gives a great moist texture to the cornbread and adds a lingering tangy flavor to every bite.
Here is how easy it is to turn regular milk into buttermilk:
Bring regular milk to a room temperature. Add 1 or 2 tbsp of vinegar or lemon juice to 1 cup of regular milk, stir and let it stand for about 5 minutes.
How to Boil Corn on the Cob on the Stove
As a kid, boiled corn on the cob was one of my favorite things to enjoy. I loved sinking my teeth into the yellow tender kernels and ripping them off the cob.
For this recipe, I always boil fresh corn on the cob (when it is in season May-November), shave off the kernels with a knife and add to the batter.
Oh… the magic these freshly boiled little yellow bits add to the overall flavor and texture of the bread!
To boil corn on the cob follow these steps:
- Pull off the green husks and remove the silks.
- Fill a large pot halfway with water and boil it over medium heat.
- Next add a pinch of salt and add the peeled corn on the cob to the pot.
- Cook covered for about 5-7 minutes over medium heat.
- Carefully remove the corn on the cob from the pot with tongs and let cool on a platter.
- Finally, shave off kernels with a knife and add them to the cornbread batter.
You can watch a step-by-step video on how to boil corn on the cob.
If you boil more than 2 corns on the cob needed for this recipe, be sure to butter them up and enjoy while warm!
Can I use Canned Corn for Cornbread?
If you do not have the time to boil corn on the cob, find a good organic canned product. It is best to consume corn organic as most of the conventionally grown corn is GMO. A clean label product would contain only two ingredients – corn and water. Green Valley Organics is a good option.
How to Make This Recipe Perfectly
- The secret to making perfectly crispy crusted cornbread is to heat the cast iron skillet first in the oven before putting in the batter.
- Use fine ground yellow cornmeal for light texture. Do not use cornmeal mix that may already contain flour and other ingredients.
- Avoid over-mixing the batter or your cornbread will turn out too crumbly.
How to Serve the Southern Buttermilk Skillet Cornbread
I like to serve this bread warm with butter on the side.
As I mentioned earlier in the post, this cornbread is very versatile – it goes well with warm comforting mains, like a stew or chili. It is also great with your favorite nut butter or jam for breakfast or on its own as a delicious mid-day snack.
Here are a few more ideas on how to pair this cornbread.
How Long with The Southern Buttermilk Skillet Cornbread Last
This cornbread will last in a refrigerator in an airtight container for about 5-6 days.
You may cut it up into pieces and have it ready to grab-and-go whenever you need.
Southern Buttermilk Skillet Cornbread
Equipment
Ingredients
- ¾ cup yellow cornmeal
- 1 ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp chives or green onions
- 1 tbsp jalapeno pepper, diced (optional)
- cooked corn kernels from 2 fresh corns
- ½ cup whole milk
- 1 cup buttermilk (see above how to make at home)
- 1 tbsp molasses (optional)
- 2 large eggs (at room temperature)
- 5 tbsp unsalted melted butter
Instructions
- Preheat the oven to 350˚F. Add 1 tbsp of unsalted butter to a cast iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes.
- In a bowl combine cornmeal, flour, baking soda, baking powder, chives, corn kernels, jalapenos and salt.
- In another bowl combine the wet ingredients: milk, buttermilk, lightly beaten eggs. Then add molasses and remaining melted butter. Mix well.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold to combine.
- Carefully remove the hot skillet from the oven and pour in the batter.
- Bake for 25 min. or until the cornbread is golden.
Notes
- The secret to making perfectly crispy crusted cornbread is to heat the cast iron skillet first in the oven before putting in the batter.
- Use fine ground yellow cornmeal for light texture. Do not use cornmeal mix that may already contain flour and other ingredients.
- Avoid over-mixing the batter or your cornbread will turn out too crumbly.
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