Quick answer
Whisk 1½ cups of cornmeal, ½ cup of flour, leavening and salt, then stir in 2 eggs, 1½ cups of buttermilk and melted butter. Pour the batter into a buttered cast-iron skillet that has been heating in a 425°F oven, and bake for 18 to 22 minutes until golden with crisp edges.
A good cornbread recipe comes down to two choices: how much flour you mix with the cornmeal, and whether you add sugar. More cornmeal and no sugar gives the crumbly, savory Southern style, while equal parts and a few spoonfuls of sugar give the soft, cake-like Northern style.
Instead, this recipe sits in between, with three parts cornmeal to one part flour and only a spoonful of sugar. Then a preheated skillet gives it the crisp crust that makes cornbread worth baking at home.
Southern or Northern: Pick Your Ratio
Every cornbread lands somewhere on one spectrum, so adjust the cornmeal, flour and sugar to move along it.
| Style | Cornmeal to flour | Sugar | Texture |
|---|---|---|---|
| Southern | All cornmeal, no flour | None | Crumbly, savory, crisp crust |
| Skillet (this recipe) | 3 to 1 | 1 tablespoon | Tender, lightly sweet, crisp edges |
| Northern | 1 to 1 | 2 tablespoons to ¼ cup | Soft, sweet, cake-like |
The USDA corn bread recipe is a classic Northern version, with equal cups of cornmeal and flour and 2 tablespoons of sugar.
Buttermilk Skillet Cornbread
Equipment
- 10-inch cast-iron skillet
- Mixing bowls
- Whisk
Ingredients
- 1 1/2 cups yellow cornmeal 236 g
- 1/2 cup all-purpose flour 63 g
- 1 tbsp sugar optional; skip for Southern style
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp table salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 6 tbsp unsalted butter divided
Instructions
- Put 2 tablespoons of the butter in a 10-inch cast-iron skillet, set it on the center rack, and heat the oven to 425°F with the skillet inside.
- Meanwhile, melt the remaining 4 tablespoons of butter and let it cool slightly.
- Next, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the eggs and buttermilk, then whisk in the melted butter.
- Pour the wet ingredients into the dry ones and stir just until no dry streaks remain.
- Carefully remove the hot skillet, swirl the melted butter to coat it, and pour in the batter, which should sizzle.
- Bake until golden and a toothpick in the center comes out clean, 18 to 22 minutes, then rest 5 minutes before cutting into wedges.
Notes
Nutrition
Per wedge, estimated
- Calories
- 260 kcal
- Total fat
- 11 g
- Saturated fat
- 6 g
- Cholesterol
- 70 mg
- Sodium
- 580 mg
- Carbohydrates
- 34 g
- Fiber
- 1 g
- Sugars
- 5 g
- Protein
- 6 g
Cornbread Swaps
Cornbread forgives most substitutions, as long as you keep the liquid and leavening in balance.
| No… | Use instead |
|---|---|
| Buttermilk | 1½ cups milk with 1½ tbsp lemon juice or vinegar, rested 5 minutes |
| Milk of any kind | Plain yogurt thinned with water, or a milk substitute |
| Eggs | A flax egg for each, as in this egg substitute guide |
| Butter | The same amount of vegetable oil or bacon drippings |
| Flour | Use 2 cups cornmeal for a Southern-style bread |
If you replace buttermilk with plain milk, switch the leavening too. The USDA recipe pairs buttermilk with less baking powder plus a little baking soda, because the soda reacts with the buttermilk’s acid.
Add-Ins and Boxed Mix Upgrades
Fold any add-in into the batter just before it goes into the skillet, so it stays evenly spread. A cup of corn kernels, ¾ cup of shredded cheddar or a diced jalapeño all work in this recipe without other changes.
For a richer boxed corn muffin mix, stir one 8.5-ounce box with one 15-ounce can of creamed corn, ½ cup of sour cream, 1 egg and 2 tablespoons of melted butter. Bake it in a buttered 8-inch pan at 375°F until set, about 30 to 35 minutes.
Storing Cornbread
Wrap cooled cornbread tightly and keep it at room temperature for up to 2 days, or refrigerate it for about a week. Day-old cornbread is ideal for dressing, because it soaks up broth without falling apart.
Common Questions
Why does cornbread turn out dry and crumbly?
Usually the bread baked too long, or the batter had too little fat or liquid. Pull it as soon as a toothpick comes out clean, and avoid pressing the batter down in the pan.
Can you bake cornbread without a cast-iron skillet?
Yes. Use a buttered 9-inch square or round metal pan and start checking at 18 minutes. However, the edges will be softer, because only a preheated skillet gives that crisp crust.
Bringing It Together
Great cornbread starts with deciding how Southern you want it, then baking it hot. Use more cornmeal and no sugar for savory crumb, or equal parts with a little sugar for a softer slice. Then pour the batter into a skillet that is already sizzling.
Key takeaways
- More cornmeal and no sugar make Southern cornbread; equal parts and sugar make Northern.
- Preheat the skillet in a 425°F oven for a crisp crust.
- Pair buttermilk with baking soda, and plain milk with baking powder.
How this recipe was built: its ratio sits between the classic Southern and Northern styles, while the leavening follows the USDA corn bread recipe. Nutrition comes from FoodData Central.
