A quick and easy recipe for this traditional family favorite, it bakes in a cast iron to create a delicious crispy crust. Plus find a cheat for buttermilk if you don’t keep it on hand (I don’t)
Start with a stick of butter, melt it directly in the large cast iron you intend to bake in. Allow to cool
In a glass measuring cup, add 1 tablespoon of vinegar to 1 cup of milk and let sit until it curdles a bit. In a large mixing bowl, add the dry ingredients and mix.
Add the buttermilk to the dry ingredients, along with the eggs, honey, and melted butter. Mix until just combined and add to skillet
Bake in preheated oven for 30 minutes
Serve immediately (with lots of butter)
Skillet Buttermilk Cornbread
A simple one-bowl recipe for this classic side- baked in a cast iron skillet. With a crisp golden crust and a tender buttery interior, this homestyle favorite is always hit- plus it comes together quick with minimal mess. Chili, anyone?
Ingredients
- 8 tbsp butter, melted and slightly cooled (one stick)
- 1 cup buttermilk (add 1 tbsp vinegar into one cup of milk)
- 1 cup flour
- 1 cup cornmeal
- ½ cup sugar
- 1 tbsp flax seed meal (optional)
- ½ tsp baking soda
- ½ tsp salt
- 2 eggs
- ¼ cup honey
Instructions
- Preheat oven to 375℉
- In a large cast iron pan melt butter – we'll use this same pan to bake in
- In a glass measuring cup, make a simple buttermilk by adding 1 tbsp of white vinegar to one cup of milk, let sit for a few minutes until it starts to curdle up a bit
- In a large mixing bowl, mix dry ingredients – flour, cornmeal, sugar, salt, baking soda, optional flax seed meal (adds flavor and extra nutrients)
- To the buttermilk mixture, mix in two eggs and honey and add to dry ingredients
- Add melted butter, reserving just a tiny bit to grease the pan
- Mix until just combined and pour into pan
- Bake for 25-30 minutes until the top is a nice golden brown
- Cool slightly, serve immediately
Notes
- You can of course use store bought buttermilk, but the vinegar method has always worked well for me in all recipes
- Adding flax seed meal is a personal preference, I love the flavor dimension it adds, plus the extra vitamins, minerals, and omega 3’s! Just don’t add more than 1 tablespoon or it could dry out the batter
- Out of honey? I’ve skipped this addition many times and it’s still turned out great
- We store any leftovers in the pan with a lid on it, it’ll last on the counter for a day or two
- Freezes well, just leave out on the counter to come to room temperature before heating up a bit