Description
A traditional Southern buttermilk Cornbread Recipe baked in a sizzling hot cast iron skillet for a golden, crispy crust and tender, moist interior. Balanced sweetness, rich corn flavor, and perfect texture every time.
Ingredients
Scale
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 2 tbsp sugar (Adjust to taste)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ cups buttermilk
- 2 large eggs
- ⅓ cup melted butter
- 2 tbsp honey (Optional but adds moisture)
- 2 tbsp butter or bacon grease (For crust)
- ½ cup creamed corn (Extra moisture)
- ¼ cup corn kernels (Fresh or frozen)
- Jalapeños (Diced)
- Shredded cheddar cheese
Instructions
- Place the cast iron skillet in the oven while it preheats to 425°F. Add butter so it melts and lightly browns. The skillet must be very hot for a crispy crust.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey. Add creamed corn now if using.
- Pour the wet ingredients into the dry and stir gently until just combined. Fold in optional add-ins without overmixing.
- Remove the hot skillet carefully, pour in the batter so it sizzles, spread evenly, and bake 20–25 minutes until golden. Cool 5 minutes before slicing.
Notes
- Adjust sugar based on your taste preference.
- Adding honey increases moisture.
- Use fresh or frozen corn for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg