Few things capture Southern comfort like a freshly baked Buttermilk Skillet Cornbread. It’s humble, rustic, and deeply satisfying — the kind of food that brings people together around a table without pretense. Made in a sizzling cast-iron skillet, this cornbread develops a crisp golden crust while staying soft and tender inside, with a rich buttery aroma that fills the whole kitchen. It’s simple cooking at its most soulful — and when done right, it’s pure perfection.

This isn’t a boxed-mix version. This is the real deal: creamy buttermilk, melted butter, a touch of honey for balance, and a batter that comes together in minutes. The key is heating the skillet first so the edges sizzle as the batter hits the pan — that’s how you get that signature crust. What comes out of the oven is a golden masterpiece: crisp on the outside, fluffy in the middle, and bursting with rich corn flavor that feels like home.

Whether served with chili, fried chicken, or a drizzle of honey and butter, this cornbread strikes the perfect balance between savory and sweet. It’s simple, timeless, and a perfect example of how a few quality ingredients can create something extraordinary — the essence of simple but gourmet.

Why You’ll Love This Recipe

• Perfect Texture: Golden and crisp on the outside, soft and buttery within.
• True Southern Flavor: Made with buttermilk, butter, and stone-ground cornmeal for authenticity.
• One Bowl & One Skillet: Minimal dishes, maximum reward.
• Versatile: Serve it sweet with honey or savory with chili and stews.
• Simple but Gourmet: Classic comfort, elevated by technique and balance.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 tablespoons granulated sugar (optional, for a lightly sweet cornbread)
• 1 1/3 cups buttermilk, well shaken
• 2 large eggs
• 1/2 cup unsalted butter (1 stick), melted and slightly cooled
• 2 tablespoons honey (optional, for a hint of sweetness and moisture)
• 1 tablespoon butter (for greasing the skillet)

Equipment

• 10-inch cast-iron skillet
• Large mixing bowl
• Whisk and rubber spatula
• Oven mitts

Instructions

1) Preheat the Oven and Skillet

Place your cast-iron skillet in the oven and preheat to 425°F. Heating the skillet in advance is the secret to that crispy, caramelized crust. While the oven preheats, gather your ingredients and prepare the batter so everything is ready to pour the moment the pan is hot.

2) Combine the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using. This ensures even distribution and helps prevent clumps when the wet ingredients are added.

3) Mix the Wet Ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and honey until smooth. Slowly stream in the melted butter while whisking continuously. The butter should be warm, not hot, so it doesn’t scramble the eggs. This combination gives the cornbread its rich flavor and tender crumb.

4) Combine and Stir Gently

Pour the wet ingredients into the dry ingredients and use a spatula to fold everything together. Stir just until combined — overmixing can make the bread dense. The batter should be thick but pourable, with a slightly grainy texture from the cornmeal.

5) Preheat the Skillet with Butter

When the oven is fully preheated, carefully remove the hot skillet using oven mitts. Add 1 tablespoon of butter to the skillet and swirl it around until melted and sizzling, coating the bottom and sides completely. Immediately pour the batter into the pan. You should hear a satisfying sizzle — that’s how you know your crust will be crisp and golden.

6) Bake to Golden Perfection

Place the skillet back in the oven and bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull slightly away from the pan, and the aroma will fill your kitchen with buttery, warm notes of corn and caramelization.

7) Cool and Serve

Remove from the oven and let the cornbread rest for 10 minutes before slicing. This helps it set and prevents crumbling. Serve warm, sliced into wedges, with softened butter, honey, or a drizzle of maple syrup for a touch of sweetness. For savory meals, pair it with soups, stews, or barbecue.

Pro Tips for the Perfect Cornbread

• Use a Cast-Iron Skillet: No substitute for that crisp, golden edge and even heat.
• Don’t Skip Preheating: Pouring the batter into a hot, buttered skillet locks in texture and flavor.
• Balance the Sweetness: Southern cornbread leans savory, but a little honey gives depth without turning it into dessert.
• Don’t Overmix: A few small lumps in the batter are fine — they’ll bake out perfectly.
• Serve Warm: Cornbread is best enjoyed fresh, when the crust still has that delicate crunch.

Flavor & Texture Breakdown

The magic of a good skillet cornbread lies in the contrast. The edges are buttery and crisp, the center tender and moist. The buttermilk provides subtle tang that keeps the flavor balanced, while the melted butter ensures richness in every bite. You’ll taste the gentle sweetness of the corn, followed by that unmistakable toasted flavor from the hot cast iron.

It’s rustic in the best way — each slice sturdy enough to sop up gravy or chili, yet soft enough to melt in your mouth. The crumb holds together beautifully without being dry or crumbly. In short, this cornbread delivers that perfect golden triangle between texture, flavor, and simplicity.

Serving Suggestions

• Serve alongside chili, beef stew, or creamy soups for a hearty pairing.
• Drizzle with warm honey or maple syrup for breakfast or brunch.
• Slice and toast leftovers with a pat of butter for an easy snack.
• Use day-old pieces as the base for cornbread stuffing or savory bread pudding.

Make-Ahead, Storage & Reheating

• To Make Ahead: Prepare the batter up to 2 hours in advance and refrigerate until ready to bake. Stir gently before baking.
• To Store: Cool completely, then wrap tightly in foil or an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5.
• To Reheat: Warm in a 325°F oven for 10 minutes or microwave individual slices for 10–15 seconds. Add a dab of butter to restore moisture.

Recipe Variations

• Cheddar Jalapeño Cornbread: Stir in 1/2 cup shredded cheddar cheese and 1–2 tablespoons finely diced jalapeño for a spicy, savory twist.
• Sweet Corn Cornbread: Add 1/2 cup whole corn kernels to the batter for bursts of sweetness and texture.
• Maple Butter Glaze: Brush the top with a mixture of 2 tablespoons melted butter and 1 tablespoon maple syrup just before serving.
• Brown Butter Version: Use browned butter in place of melted butter for a deeper, nutty flavor.

Quick Recipe Card

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Serves: 8

1. Preheat oven and skillet to 425°F.
2. Mix dry ingredients in one bowl, wet in another.
3. Combine gently until just mixed.
4. Melt butter in hot skillet, pour in batter, and bake for 20–25 minutes.
5. Cool slightly before slicing and serving.

Conclusion

This Classic Buttermilk Skillet Cornbread is the definition of simple but gourmet — a recipe that honors tradition while elevating it with technique and balance. It’s not just bread; it’s a statement of comfort, flavor, and skill in one golden pan. With its rich crumb, crisp crust, and buttery depth, it’s everything cornbread should be and nothing it shouldn’t. Serve it warm, share it proudly, and watch it disappear faster than anything else on the table. This is real comfort, done right.