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Something about dipping buttermilk cornbread into hot soups and chilli that hits all the right notes. Just like my grandmother, I bake mine in a cast iron skillet for that golden outer crust. It’s savory, classic and irresistibly moist. With a subtle tang from buttermilk, extra richness from sour cream and texture from the creamed corn it’s better than the version from my childhood.
Southern style cornbread should be made from scratch and in a heavy bottom pan. Don’t even think about grabbing a box mix! There’s nothing like the way a hot cast iron pan creates that perfectly crisp, buttery crust while keeping the inside soft, tender, and just the right amount of crumbly. The heat from the skillet caramelizes the edges beautifully, giving you that irresistible texture and flavor you just can’t get from a regular pan.
Key Ingredients
- Flour & Cornmeal: Using equal parts flour and cornmeal gives you the best of both worlds: bold corn flavor with a soft, cohesive texture. No dry, crumbly cornbread here, just tender, flavorful bites all the way through.
- Butter: Melting unsalted butter in a hot cast iron skillet is what gives this cornbread its deeply golden, nutty crust. The butter browns slightly in the pan, creating a rich depth of flavor that takes things to the next level.
- Creamed Corn: Canned creamed corn adds incredible moisture and rich corn flavor. It keeps the cornbread soft for days and adds pops of sweet corn throughout. No need to drain, pour it straight in and stir.
- Buttermilk & Sour Cream: This tangy duo works magic together. They not only add richness and a subtle tang, but also react with the baking soda to create an extra light, fluffy crumb.
- Honey: A little honey (invert sugar) creates a cornbread that stay moist longer without adding oil to the batter.
Homemade Cornbread Tips
- Use a Cast Iron Skillet: A 9- or 10-inch cast iron skillet is ideal for cornbread. It heats evenly and gives you that signature crisp, golden crust you just can’t get from any other pan.
- Brown the Butter: How about a little nuttiness and deeper flavor in your cornbread? Add an extra 28 grams (2 Tbsp) to the total amount of butter in the recipe and brown it before mixing it into the batter.
- Level the Batter: Use an offset spatula or the back of a spoon to smooth the batter before baking. This helps it bake evenly and avoids a puffed-up center with underdone spots.
- Honey Butter Is a Must! Brushing warm honey butter over warm cornbread adds shine, seals in moisture, and gives each bite a hint of sweet, buttery goodness. Do it while both are warm so it melts right in and leaves a glossy finish.
- Let It Rest Before Slicing: Give the cornbread 10 minutes to cool slightly before slicing. This lets the crumb set and keeps it from falling apart.
Pair Your Cornbread
- I always dip a chunk into a steamy bowl of chilli, tomato soup, and my favorite baked beans.
- It must be said that cornbread is also an excellent pairing with Buttermilk Fried Chicken.
- Lather on a generous shmere of honey butter or fig jam.
- Serve with a fresh garden salad or sautéed greens to balance the richness.
Storing and Reheating Cornbread
Once your cornbread has cooled, remove it from the skillet and keep it whole or slice it up. Wrap tightly in plastic wrap and store at room temperature for 1–2 days, or refrigerate for up to a week to maintain freshness.
To revive leftover cornbread, microwave a single slice for about 30 seconds for a quick warm-up. For a more even, oven-fresh taste and texture, preheat your oven to 350°F (176°C), place the cornbread on a baking sheet, loosely cover with foil, and bake for 10 minutes.
Either way, you’ll enjoy that tender crumb and buttery crust like it’s fresh from the skillet!
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Better than Grandma’s Cast Iron Skillet Buttermilk Cornbread
Equipment
Ingredients
Buttermilk Cornbread
- 156 grams (1 ¼ cups) all purpose flour
- 225 grams (1 ¼ cups) white or yellow cornmeal
- 36 grams (3 Tbsp) granulated sugar
- 1 tsp fine sea salt
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 300 grams (1 ¼ cups) buttermilk, room temperature
- 120 grams (½ cup) sour cream, room temperature
- 1.5 Tbsp honey
- 100 grams (2 large) eggs, room temperature, lightly beaten
- 113 grams (½ cup) unsalted butter, melted
- 90 grams (¾ cup) creamed corn, optional
Honey Butter
- 84 grams (6 Tbsp) unsalted butter, softened
- 2 Tbsp honey
- pinch sea salt
Instructions
- Preheat oven to 425℉ (220 ℃) the cast iron skillet on the middle oven rack to heat while making the batter.
Prep Ingredients
- Whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium bowl.156 grams all purpose flour, 225 grams white or yellow cornmeal, 36 grams granulated sugar, 1 tsp fine sea salt, 1.5 tsp baking powder, 1/2 tsp baking soda
- Using a separate medium sized bowl to whisk together buttermilk, sour cream, honey and eggs until smooth.300 grams buttermilk, 120 grams sour cream, 1.5 Tbsp honey, 100 grams eggs
- Stir the dry ingredients into the wet ingredients in tow parts, mixing until just combined.
- While gently stirring with a whisk, slowly pour the melted butter until its fully incorporated.113 grams unsalted butter
- Fold in the cream corn with a rubber spatula.90 grams creamed corn
- Pour batter into the iron skillet and level with an offset spatula.
- Set the cast iron skillet onto the middle oven rack and bake for 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
Honey Butter
- In a small bowl, stir together the softened butter, honey, and salt.84 grams unsalted butter, 2 Tbsp honey, pinch sea salt
- While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
- Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!
I absolutely loved how simple this was to make! So soft and the hint of honey doesn’t make it sweet at all. Thanks for a great recipe.