There is something undeniably nostalgic about the smell of cornbread wafting through a kitchen. Whether it’s a rainy Tuesday or a bustling Thanksgiving afternoon, a golden-brown wedge of cornbread is the ultimate culinary hug. Today, I’m sharing my absolute favorite version: Buttermilk Cornbread made right in a skillet.

This isn’t just any cornbread. By melting the butter directly in the skillet before adding the batter, we create a “fried” outer crust that is impossibly crispy, while the buttermilk ensures the inside remains tender, moist, and slightly tangy.

Why I Love This Recipe

What sets this recipe apart is the technique. Most recipes have you fold melted butter into a bowl, but we’re taking it a step further. Melting the butter in the oven-safe skillet and whisking the batter directly into that hot fat creates a caramelized bottom that you simply cannot achieve in a standard baking dish.

It’s the perfect balance of sweet and savory. Plus, it only uses one skillet for most of the heavy lifting, meaning fewer dishes for you! If you are looking for a hearty meal to pair this with, it goes beautifully with my Cajun Chicken Sausage Gumbo, which provides that authentic Southern comfort feel.

Ingredients You’ll Need

To get that perfect crumb, quality matters. Here is what you need to gather:

• Unsalted Butter (8 Tbsp): One full stick. This provides the flavor and the crispy edges.
• Granulated Sugar (½ cup): This makes it a “Northern-style” sweet cornbread. You can reduce this to ¼ cup if you prefer a more savory bread.
• Yellow Cornmeal (1 cup): I recommend a medium grind for the best texture.
• All-Purpose Flour (1 cup): This provides the structure so the bread doesn’t crumble away into nothing.
• Buttermilk (1 cup): The secret weapon for moisture and a slight tang.
• Large Eggs (2): These act as the binder to give the bread lift.
• Baking Soda (1 tsp): Reacts with the buttermilk to make the cornbread light and airy.
• Salt: To taste (usually about ½ teaspoon) to balance the sweetness.

Swaps and Notes

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Honey Cornbread: Swap half the sugar for honey for a floral sweetness and an even moister crumb.
• Add-ins: Feel free to stir in a small can of drained green chiles or a handful of sharp cheddar cheese if you’re serving this with a spicy dish like my Mexican Chicken and Rice Casserole.

Step-by-Step Instructions

1. Prep the Oven: Preheat your oven to 375°F (190°C). While the oven heats up, grab a 10-inch oven-safe skillet (cast iron is preferred for the best crust).
2. Mix the Batter: In a medium bowl, whisk together the sugar, cornmeal, eggs, buttermilk, baking soda, flour, and salt. Mix until the batter is smooth and creamy. Don’t overmix, or the cornbread can become tough!
3. Melt the Butter: Place your skillet on the stovetop over medium heat. Add the 8 tablespoons of butter. Let it melt completely until it’s bubbling.
4. The Secret Step: Once the butter is melted, remove the skillet from the heat. Carefully pour your batter into the center of the hot butter. Using a whisk or a spatula, quickly stir the batter into the butter until they are well combined. You’ll see the butter sizzle around the edges—that’s exactly what you want!
5. Bake: Slide the skillet into the oven. Bake for 25-30 minutes.
6. Test for Doneness: The top should be golden brown, and a toothpick inserted into the center should come out clean.
7. Cool and Serve: Let it rest in the skillet for about 5-10 minutes before slicing. This allows the structure to set so it doesn’t fall apart when you cut it.

Tips for Success

• Hot Skillet is Key: Pouring the batter into a hot skillet is what creates that signature crust. If the skillet isn’t hot, the butter will just soak into the bread without frying the edges.
• Cast Iron vs. Stainless Steel: While you can use any oven-safe skillet, cast iron retains heat the best, leading to a more even bake and a better crust.
• Don’t Overbake: Check the cornbread at the 22-minute mark. Overbaked cornbread becomes dry very quickly.

Serving Suggestions and Pairings

Cornbread is incredibly versatile. I love serving a warm wedge with a dollop of honey butter or a drizzle of maple syrup.

For a full Southern spread, pair this with my Tomato Skillet with Okra and Sausage. The acidity of the tomatoes cuts through the richness of the buttery bread perfectly. If you’re hosting a summer BBQ, serve it alongside a cold glass of Blueberry Lemonade to keep things refreshing.

Nutritional Information (Per Serving)

Estimate based on 10 servings:

• Calories: 245 kcal
• Total Fat: 11g
• Carbohydrates: 32g
• Protein: 4g
• Sodium: 210mg

Storage and Leftover Tips

• Room Temperature: Store leftovers in an airtight container for up to 2 days.
• Reheating: To regain that crispy edge, reheat slices in a dry skillet over medium heat for 1-2 minutes per side. Avoid the microwave if possible, as it can make the bread rubbery.
• Freezing: This cornbread freezes beautifully! Wrap individual wedges in plastic wrap and place them in a freezer bag for up to 3 months.

More Recipes You Will Love

If you enjoyed this skillet bake, you have to try these other crowd-pleasers:

• Mexican Chicken and Rice Casserole
• Cajun Chicken Sausage Gumbo
• Tomato Skillet with Okra and Sausage

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Final Thoughts

This Buttermilk Cornbread is a staple in my home, and I hope it becomes one in yours too. There’s something so satisfying about the “whisk-in-the-skillet” method—it feels rustic and authentic.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your photos. Don’t forget to follow us for more easy, delicious recipes from ChefManiac.