Cast Iron Buttermilk Cornbread

Cornbread meets cast iron skillet with this one bowl Cast Iron Buttermilk Cornbread. All ingredients are mixed in one bowl and then baked in a cast iron skillet. Moist and tender, you won’t find a dry crumb with this cornbread!
Cast Iron Buttermilk Cornbread from #cornbread #castironskillet wm

 Cast Iron Buttermilk Cornbread

Saturday was what I like to designate as BBQ day. We get some meat (this time it was only a Boston Butt roast as the rib selection was pretty scarce when I went to the store) Ken seasons it up and puts it on the smoker and I make some delicious homemade sides. I made macaroni and cheese, coleslaw, southern style green beans (recipe to come soon) and corn bread. Now I’ve made corn bread before but I’ve never made it in a cast iron skillet. Why, you ask? Well, because up until a few weeks ago, I didn’t own a cast iron skillet. I had been meaning to purchase one for some time but it didn’t happen until a few weeks ago. When I was a kid, 95% of the time, our corn bread was made in the cast iron skillet. It come out delicious and moist! This recipe I am about to share with you is by far the best corn bread I’ve ever made. I hope you enjoy the recipe.
5.0 from 1 reviews
Cast Iron Buttermilk Corn Bread
Prep time
Cook time
Total time
Recipe type: bread
Serves: about 10-12 servings
  • ½ C butter, melted
  • ½ C white sugar
  • 2 eggs, room temp
  • 1 C buttermilk
  • ½ tsp baking soda
  • 1 C all purpose flour
  • 1 C cornmeal
  • ½ tsp salt
  • 3 tbsp vegetable oil
  • 10 inch cast iron skillet
  1. Preheat oven to 400
  2. Mix the melted butter and sugar together. Add the egg and beat until blended. Add the buttermilk and baking soda and mix well, Add the cornmeal, flour and salt and mix until lumpy.
  3. Add the vegetable to the cast iron skillet and put in the preheated oven for about 4 minutes. Remove and coat the pan (inner bottom and sides) using a paper towel. Pour any excess oil into the batter and mix well.
  4. Add the batter into the cast iron skillet and bake on the middle rack for 20-25 minutes or until a toothpick inserted into the center comes out clean.
adapted from
Nutrition Information
Serving size: 10-12


Cast Iron Buttermilk Cornbread from


Blueberry Cornbread (dairy free, made with coconut milk and SO good!)

This super delicious, moist Blueberry Cornbread is made with coconut milk, fresh blueberries and brown sugar.


Homemade Cornbread Dressing (made with the Cast Iron Skillet Cornbread!)

Homemade Cornbread Dressing


  1. SpiritedLife says

    I love cornbread. I really need to find a cast iron skillet. I'm a discount shopper and can't find one on sale!

    Stopping by from Mom's Monday Mingle.

    ~April from 100lb Countdown

  2. Lori Ann says

    Hi Julie..I just found this recipe over at Love Bakes Good Cakes!
    I've been looking for a good cornbread recipe, I gonna have to give this a try :)

  3. dellob says

    If you don’t have buttermilk you can make sour milk , it works good for replacement………..1Tbls Lemon 1c of milk, let it set a few minutes to sour…

  4. says

    Great minds think a like… love my cast iron pan and love your cornbread. Might use it on top of my skillet taco pie.

  5. Cheryl says

    I made this last night with my chili and it was outstanding! The best recipe for cornbread ever! It was very moist and flavorful and i will be making it again tomorrow just to snack on!


  1. […] 1. Taco Soup 2. Crockpot Creamy Chicken & Wild Rice Soup 3. Chili Relleno Casserole 4. Butterscotch Pumpkin Muffins 5. Sugar Coated Pecans 6. Pumpkin Ale Cupcakes 7. Easy Pumpkin Spice Cake 8. Mini Oreo Cheesecakes 9. Sour Cream Pumpkin Bread 10. Cast Iron Buttermilk Cornbread […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: