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The Best Moist Southern Buttermilk Cornbread in a Cast Iron Skillet

Close-up of a moist slice of buttermilk cornbread being lifted from a dark cast iron skillet.
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You need this recipe for truly moist and tender Southern buttermilk cornbread. Baked in a cast iron skillet for that perfect crispy edge, this classic side dish balances sweet and savory flavors. It is quick, easy, and perfect for serving with chili or barbecue.

Ingredients

Scale
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This is where we build the structure for your fluffy cornbread.
  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. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes the cornbread tough.
  5. Carefully remove the hot skillet from the oven. Add about 2 tablespoons of extra butter to the hot skillet and swirl it around until the butter melts and coats the bottom and sides completely. This step creates the signature crispy crust.
  6. Pour the batter immediately into the hot, buttered skillet. The batter should sizzle slightly when it hits the hot fat.
  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 cornbread cool in the skillet for about 5 minutes before slicing and serving warm with butter or honey.

Notes

  • For extra savory cornbread, reduce the sugar to 1 tablespoon.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • This recipe works well in a 9×9 inch baking pan if you do not have a cast iron skillet, but you will miss out on the crispy edges.

Nutrition

Find it online: https://recipesfleet.com/buttermilk-cornbread-recipe-moist-southern/