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the best buttermilk skillet cornbread

Julie_Madawi avatar
Recipe by
Julie Madawi
@Julie_Madawi
Clermont, FL

I have been making this Buttermilk Cornbread for decades. It is my spin on a recipe from an out-of-print Arm and Hammer cooking pamphlet from long ago. It is the most moist, tender, and flavorful cornbread you will ever try!

read more
yield 6 serving(s)
prep time 5 Min
cook time 25 Min
method Bake

Ingredients For the best buttermilk skillet cornbread

  • 1 c
    all-purpose flour
  • 3/4 tsp
    baking soda
  • 1 tsp
    salt
  • 2 Tbsp
    granulated sugar
  • 1 1/2 c
    cornmeal
  • 2 lg
    eggs, beaten
  • 1 1/2 c
    buttermilk, see note
  • 3 Tbsp
    shortening, melted
  • butter, softened
  • honey

How To Make the best buttermilk skillet cornbread

  • Well greased skillet.
    1
    Preheat oven to 425 degrees. Grease a 9-inch iron skillet thoroughly.
  • Sift dry ingredients.
    2
    Sift, then measure the flour. Sift again with the baking soda, salt, sugar, and cornmeal.
  • Buttermilk, eggs and melted shortening.
    3
    Combine beaten eggs, buttermilk, and melted shortening.
  • Combine wet and dry ingredients.
    4
    Add the liquid ingredients to the dry ingredients, stirring only until combined and smooth.
  • Pour batter into prepared skillet.
    5
    Pour into your greased skillet. Bake for 25 to 30 minutes or until nicely browned and a toothpick comes out clean.
  • Cornbread brushed with butter.
    6
    Brush the top of the cornbread with melted butter while still hot.
  • 7
    Serve warm with butter and honey.
  • Gourmet buttermilk.
    8
    Notes: I use the gourmet buttermilk pictured for its richness. You can substitute one cup of cornmeal and 1 1/2 cups of all-purpose flour for a softer crumb.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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