Few dishes are as nostalgic and universally loved as a warm skillet of Buttermilk Cornbread. This timeless Southern recipe, with its golden crust and tender crumb, is simple yet full of flavor. Whether served as a side to hearty chili, paired with a smoky barbecue feast, or savored on its own with a drizzle of honey, this cornbread is a true delight for the senses.

Why You’ll Love This Recipe

Classic Southern Flavor: Captures the authentic taste of traditional cornbread.
One-Pan Simplicity: Made entirely in a cast-iron skillet for easy preparation and cleanup.
Versatile Side Dish: Complements a wide range of savory and sweet dishes.
Quick to Make: Ready in under 30 minutes with pantry staples.

Ingredients You’ll Need

For the Cornbread:

8 tbsp unsalted butter (1 stick): Adds richness and a crispy crust.
½ cup granulated sugar: Provides a subtle sweetness to balance the cornmeal.
1 cup yellow cornmeal: The star ingredient for texture and flavor.
1 cup all-purpose flour: Softens the crumb and balances the cornmeal.
2 large eggs: Binds the ingredients together.
1 cup buttermilk: Adds moisture and tangy flavor.
1 tsp baking soda: Helps the cornbread rise and stay fluffy.
Salt to taste: Enhances all the flavors.

Step-by-Step Instructions

1. Preheat Your Oven

Preheat the oven to 375°F (190°C).

2. Prepare the Batter

In a large mixing bowl, combine the following:

Granulated sugar
Yellow cornmeal
All-purpose flour
Baking soda
Salt

Whisk until well combined. Add the buttermilk, eggs, and stir until the batter is smooth and creamy.

3. Melt the Butter

Using a cast-iron skillet, melt the butter over medium heat on the stovetop. Once the butter is melted and slightly foamy, remove the skillet from the heat.

4. Combine the Batter and Butter

Pour the prepared batter into the skillet with the melted butter. Gently mix to ensure the butter is evenly incorporated throughout the batter.

5. Bake to Perfection

Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

6. Cool and Serve

Allow the cornbread to cool slightly before slicing. Serve warm with a pat of butter, a drizzle of honey, or alongside your favorite dishes.

Tips for Success

Use a Cast-Iron Skillet: Ensures even cooking and gives the cornbread its signature crispy crust.
Don’t Overmix: Overmixing the batter can make the cornbread dense. Stir just until combined.
Add Flavors: Customize with shredded cheddar, jalapeños, or cooked bacon for a twist.

Serving Suggestions

Pair this cornbread with:

Hearty Chili: A classic combination for cold days.
Barbecue Ribs or Pulled Pork: A perfect Southern pairing.
Collard Greens or Baked Beans: Completes a comfort food feast.
Honey or Jam: For a sweet breakfast treat or dessert.

Storage and Reheating

Storage: Wrap leftovers in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Reheating: Warm slices in a 300°F oven for 10 minutes or microwave for 20-30 seconds.

Why This Recipe Works

The combination of tangy buttermilk, rich butter, and golden cornmeal creates a cornbread that’s both moist and flavorful. Baking it in a cast-iron skillet ensures the perfect texture—crispy edges with a tender crumb inside. Whether you’re recreating a family tradition or making cornbread for the first time, this recipe is a guaranteed winner.