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Clara’s Classic Moist Buttermilk Cornbread (Cast Iron Skillet)

Close-up of a golden, moist slice of buttermilk cornbread served on a light-colored plate.
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You will love this easy buttermilk cornbread recipe. It bakes up moist and tender with a perfect golden crust, making it the best homemade Southern cornbread side dish for chili or barbecue.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted, plus extra for greasing the skillet
  • 2 large eggs, lightly beaten
  • 1/4 cup vegetable oil (for the skillet)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats. This step is key for a crispy edge.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven. Add the vegetable oil to the hot skillet and swirl it around to coat the bottom and sides completely. The oil should shimmer slightly.
  6. Pour the cornbread batter immediately into the hot, oiled skillet. The batter will sizzle when it hits the hot pan.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the buttermilk cornbread cool in the skillet for about 10 minutes before slicing and serving warm.

Notes

  • For a traditional Southern cornbread flavor, reduce the sugar to 1 tablespoon or omit it entirely for a savory version.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes a slightly sweet cornbread, which pairs well with spicy chili or savory barbecue.

Nutrition

Find it online: https://tastytribune.com/buttermilk-cornbread-recipe-clara-baker/