Cast Iron Buttermilk Cornbread

This Cast Iron Buttermilk Cornbread quickly became my favorite as soon as my wife made this recipe. Over the years, she’s perfected it, and it’s about time it’s shared with the world. Unlike most cornbread out there, this one is just the right moisture level while staying fluffy. It’s perfectly balanced hint of sweet and salty makes the perfect pairing for chili or any other hearty meal. It’s quick and easy to make, and in our house, this cornbread doesn’t last the night.

Pro-Tip: If you don’t have buttermilk, add one tablespoon white vinegar or lemon juice to a liquid measuring cup, then fill the cup with milk to the 1-1/4 cup line.

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Cast Iron Buttermilk Cornbread

This Cast Iron Buttermilk Cornbread is Moist, fluffy, and it’s the ideal side for chili or hearty meals. It will disappear fast!

• Prep Time10 min
• Cook Time25 min
• Total Time35 min

• Cuisine
  • American
• Course
  • Appetizer
  • Side Dish
• Suitable for Diet
  • Vegetarian

Ingredients

• 1 Cup Cornmeal
• 1 Cup All-Purpose flour
• 1-1/4 Cup Buttermilk*
• 1/2 Cup Butter
• 1/4 Cup Granulated sugar
• 1/4 Cup Light Brown sugar
• 2 Eggs
• 1/2 tsp. Baking Soda
• 1/2 tsp. Salt

Method

1

Preheat oven to 375ºF. Grease an #8 (9″) cast iron skillet.

2

Melt butter and add to a mixing bowl. Stir in both sugars until well combined. Add eggs and stir well.

3

Combine buttermilk with baking soda and stir into the bowl.

4

Add cornmeal, flour and salt. Stir until combined but avoid over mixing – the batter doesn’t need to be completely smooth.

5

Pour batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

*Buttermilk Substitution – If you don’t have buttermilk, add one tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the cup with milk to the 1-1/4 cup line.