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!

Why This Homemade Cornbread Recipe Works

Cornbread isn’t just a side dish in the South, it’s a tradition that’s been passed down for generations. Early versions were made from little more than cornmeal and water, cooked over an open fire. Over time, ingredients like buttermilk, eggs, and a touch of leavening were added, turning that humble bread into the soft, golden cornbread we know today.

What makes this recipe my go-to is how perfectly it balances texture and flavor. It’s tender inside, crisp on the edges, and never dry. The trick is in a few small but important details. Preheating the cast iron skillet ensures the crust turns out golden and crunchy while locking in steam that helps keep the inside moist. Melted butter gives the batter richness and a slightly nutty flavor. Buttermilk adds tang and tenderness, and a small amount of sugar highlights the natural sweetness of the corn without turning it into dessert. It’s the kind of simple, comforting recipe that just feels like home.

Ingredients for Homemade Cornbread

You don’t need anything fancy here—just a handful of pantry staples that come together to make one of the best skillet cornbreads you’ll ever eat.

• 1/2 cup butter, melted
• 1/2 cup white sugar
• 2 large eggs, room temperature
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 10-inch cast iron skillet

A note on the buttermilk: Don’t skip it. Its richness gives this cornbread that perfect, moist crumb. If you don’t have any on hand, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5–10 minutes.

Step-by-Step Instructions for Making Homemade Cornbread

1. Preheat the Skillet
   Place your cast iron skillet in the oven with 3 tablespoons of vegetable oil and preheat to 400°F. Let it heat for about 4 minutes while you prepare the batter. The hot pan helps create that crisp crust while sealing in the moisture inside.
2. Mix the Batter
   In a large bowl, stir together the melted butter and sugar until smooth. Add the eggs and mix until blended. Stir in the buttermilk and baking soda until combined.
3. Add Dry Ingredients
   Add the flour, cornmeal, and salt. Stir until the batter is just combined and slightly lumpy. Don’t overmix—those lumps help keep it tender and moist.
4. Prep the Skillet
   Carefully remove the hot skillet from the oven. Using a paper towel, coat the bottom and sides with the hot oil. Pour any excess oil into the batter and stir it in. The combination of hot oil and cast iron ensures a golden crust while the interior stays soft.
5. Bake
   Pour the batter into the hot skillet. You should hear a gentle sizzle—that’s the crust forming. Bake on the middle rack for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The cast iron retains heat evenly, which helps the cornbread bake up perfectly moist every time.
6. Cool and Serve
   Let the cornbread cool for about 5 minutes before slicing. Serve warm with butter, honey, or a drizzle of sorghum.

How to Serve Homemade Cornbread

There are countless ways to enjoy a good skillet of cornbread. A warm slice with melting butter is hard to beat, but it also pairs beautifully with a wide range of meals.

• With Soups and Stews: A wedge of cornbread alongside a bowl of chili, pinto beans, or vegetable soup makes for a cozy, filling dinner. The crisp edges soak up every bit of broth, while the moist center balances it out.
• Alongside Southern Greens: Collard, turnip, or mustard greens with cornbread is a classic combination. The mild sweetness of the bread balances the savory richness of the greens.
• As a Sweet Treat: Drizzle it with honey or maple syrup for breakfast, or serve with jam for an afternoon snack.
• The Main Attraction: Top a slice with pulled pork and coleslaw for an easy open-faced sandwich. You can even cube leftovers for cornbread salad.

No matter how you serve it, this cornbread fits right in on any table—from Sunday dinner to a weeknight supper.

How to Store & Reuse Homemade Cornbread Leftovers

Cornbread is best the day it’s baked, but leftovers keep well and can be turned into all kinds of new dishes. Let the cornbread cool completely before storing.

For short-term storage, cover the skillet tightly with foil or transfer the cornbread to an airtight container. It will stay fresh at room temperature for up to two days. For longer storage, refrigerate it for up to a week. The moisture from the cast iron helps keep it soft even after a day or two.

To reheat, wrap slices in foil and warm in a 350°F oven for 10 minutes, or microwave individual pieces for about 20 seconds. The oven keeps the edges crisp, while the microwave works well for quick reheats.

Here are a few ways to reuse leftovers:

• Cornbread Dressing: Crumble the cornbread and let it dry out, then use it in your favorite dressing or stuffing recipe.
• Cornbread Breakfast Casserole: Layer crumbled cornbread with sausage, eggs, and cheese for a hearty morning bake.
• Homemade Croutons: Cube leftover cornbread, toss with olive oil, and bake until crisp for a Southern twist on salad toppers.

You can also freeze it. Wrap tightly in plastic wrap and foil, then store in a freezer bag for up to three months. Thaw at room temperature before reheating.

Substitutions & Variations for Homemade Cornbread

This cornbread is simple and dependable, but it also makes the perfect canvas for experimenting. You can go savory, spicy, or even slightly sweet depending on your mood.

• Savory Add-Ins: Stir in 1 cup of shredded cheddar cheese, chopped jalapeños, or cooked bacon before baking. You can also toss in some green onions for extra flavor.
• Sweet Cornbread: If you like yours more cake-like, increase the sugar to ⅔ cup and add a splash of vanilla extract.
• Gluten-Free Version: Use a cup-for-cup gluten-free flour blend instead of regular flour, and make sure your cornmeal is labeled gluten-free.
• Bacon Grease Substitute: For an extra hint of smokiness, swap part of the butter or oil with melted bacon grease.

Each variation brings something a little different, but they all build on the same solid base—a perfectly moist, tender cornbread that bakes up beautifully in cast iron.

FAQs About Homemade Cornbread

Here are some straightforward answers to the most common questions I receive about this homemade cornbread recipe.

Why is my homemade cornbread crumbly?

Crumbly cornbread usually comes from overbaking or overmixing. Too much time in the oven dries it out, and overworking the batter toughens it. This recipe uses plenty of butter and buttermilk to help prevent that, and baking it in cast iron helps hold in heat and moisture evenly. Pull the skillet from the oven as soon as a toothpick comes out clean and avoid beating the batter smooth.

Can I make homemade cornbread without a cast iron skillet?

You can, but the crust and moisture won’t be quite the same. A cast iron skillet retains heat beautifully, giving you that signature crisp edge while keeping the center moist. If you don’t have one, use a 9×9-inch baking pan or a muffin tin. Preheat your pan with oil for a few minutes before adding the batter for the best crust possible.

Should homemade cornbread be sweet or savory?

That depends on where you’re from! Traditional Southern cornbread leans savory, while Northern-style versions are sweeter. This recipe sits right in the middle—just enough sugar to bring out the flavor of the corn without making it taste like cake.

What makes cornbread moist?

The key is fat and gentle baking. Butter adds richness, buttermilk provides moisture, and the cast iron skillet seals in steam while it bakes. The batter should be stirred just until combined—overmixing creates a dense texture. Baked correctly, this cornbread stays tender and flavorful for days.

Can I use coarse cornmeal instead of fine-ground?

Yes, but it will change the texture. Fine-ground cornmeal produces a more tender crumb, while coarse cornmeal makes it heartier and a little more rustic. Both are delicious—it just depends on your preference.