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