This Gal Cooks

Cast Iron Buttermilk Cornbread Recipe

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

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 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.

 Cast Iron Buttermilk Cornbread



Cast Iron Buttermilk Cornbread

Cast Iron Buttermilk Cornbread

Yield: 8-10 servings


  • 1/2 C butter, melted
  • 1/2 C white sugar
  • 2 eggs, room temp
  • 1 C buttermilk
  • 1/2 tsp baking soda
  • 1 C all purpose flour
  • 1 C cornmeal
  • 1/2 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 oil to the cast iron skillet and put in the preheated oven for about 4 minutes.
  4. Remove and coat the pan (inner bottom and sides) using a paper towel. Pour any excess oil into the batter and mix well.
  5. 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.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 338 Total Fat: 19g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 78mg Sodium: 397mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 2g Sugar: 14g Sugar Alcohols: 0g Protein: 6g

  Cast Iron Buttermilk Cornbread from
You won't find a dry crumb in this delicious Cast Iron Buttermilk Cornbread. The perfect side to any southern meal! #cornbread #castiron #southernfood #southerncooking #buttermilkcornbread


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

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102 comments on “Cast Iron Buttermilk Cornbread Recipe”

  1. I LOVE cornbread.. that looks so good

    • I have always made my corn bread this
      Raised by southern mom and grandmother.some time grammie would add a can of corn with chopped onion umm so good

  2. I don't know is I ever saw a recipe for cornbread made with buttermilk. It has to be good. Thank you.
    we may have met by chance…but we become friends by choice.

  3. It looks super tempting to me :)
    I wasn't hungry a minute ago, but now I AM

  4. Thanks for stopping by, Winnie! This is so good. :)

  5. 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

  6. Good afternoon, Julie! I love cornbread and so does my family! I'm stopping by to let you know that your project will be featured at this week's All my Bloggy Friends. I can't wait to see what you share this week. :)

  7. 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 :)

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  9. 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…

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

  11. Pingback: Homemade Cornbread Dressing - This Gal Cooks

    • Hands down BEST cornbread we have ever had! And I come from Southern stock of 3 generation cast iron cornbread makers! Thank you!!!

      • Hi Jane,

        I’m so happy you love this cornbread! It’s my favorite cornbread ever, too! Just made it over the weekend to use in homemade cornbread dressing.

        Thank you for stopping by to let me know you enjoyed the recipe. :)

    • Julie, do I have to use sugar on the cornbread? Can I just omit the sugar & it will taste just as good? Thank you, Rosie

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  19. 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!

    Rating: 5
  20. This was very moist and delicious!

    Rating: 5
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  23. Thanks for the corn bread recipe!! Was enjoyed by all and now is an addition to my blog :)


    Rating: 5
  24. Can you tell me if you use the stone ground or the more finely ground yellow cornmeal? Thanks!

  25. What size skillet do you use? I see you have a ton of great looking skillet recipes I’d like to try but am not sure if I should invest in a 10inch or a larger 12inch. Thanks!

    • Hi Danica!

      All of the cast iron skillet recipes on my blog are made with a 10 inch Skillet. There are a couple that used a 12 inch stainless Skillet but I believe I referenced that type of Skillet in those recipes. Please let me know if you have any other questions!


  26. Buttermilk cornbread is the best, but not when it includes sugar.

  27. I have made this today for the second time 1-26-2017, and I absolutely LOVE It! I will make this as my only go to CORN BREAD.
    Thanks for sharing it@

  28. I have made this a few times now and it is the best cornbread recipe I have ever made. I froze the last few pieces and it was almost as good a couple weeks later. Definitely make it in the cast iron pan! Wonderful!!

    Rating: 5
  29. Fantastic recipe. I never could make good cornbread, but now I do! Thank you.

    Rating: 5
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  31. This corn bread is really good, but don’t undercut the dry ingredients, or it will be soupy. Wonderful taste and very moist.

    Rating: 5
  32. This was a well-crafted, delicious recipe. I offer the following cook’s notes for some of commenters. (1) any pan will do, it is not necessary that it be cast iron. (2) The sugar in the recipe can be modified lower or omitted altogether. 1/4 cup suited my family’s tastes better. (3) I was out of yellow corn meal and made this with white. Thank you for this.

    Rating: 5
  33. silly question, but is cornbread served a side with main course or it is a dessert ? looks delicious and i am on y way to this :D

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  35. Just made this, exactly as stated, and it turned out perfect. Delicious and simple. Thank you so much!

    Rating: 5
  36. Hello –

    I live at altitude (about 6750ft above sea level). Are there any modifications necessary to this recipe to compensate for that? I am going to make this with chili. Can’t wait to try it!

  37. This looks sooo delicious !! I’d like to make this for a party. Do you think I could get this out of the skillet in one or two pieces? How would you do it? I sure hope you can get back to me before Xmas Eve noon. Merry Christmas!!!

    Rating: 5
    • Hello,

      I don’t think you would be able to get it out of the skillet in 1 or 2 pieces. However, since you want to take it to a party you could cut it into triangles or small squares to make it easier for serving and sharing!

  38. I made this today but it didnt rise it came out flat

    Rating: 4
    • Hi Leanne,

      Did you follow the recipe as stated? Do you live in a high elevation? I’ve made this cornbread dozens of times and haven’t had an issue with it not rising.

  39. Turned out GREAT !!!! #DELICIOUS

    Rating: 5
  40. Thank you for sharing this recipe. I have made it twice, and both times…..yummy! One time I used bacon grease, 1/4 cup and 1/4 butter because the drippings were already in skillet from breakfast bacon. I used medium ground yellow cornmeal, wonderful flavor and texture. This is now my go to cornbread recipe. 

    Rating: 5
    • Hi Heidi! Thank you for leaving a comment and rating letting me know you enjoyed the recipe. I appreciate it! Using bacon grease sounds incredible. I am trying that next time I make this cornbread. :)

    • Love this recipe! I have made it several times, always perfect! I just got a cast iron “corn” pan to make this, how much should I adjust the cooking time? It is significantly smaller than the pan I normally use. 

      Rating: 4
      • I’ve never made it in that type of pan so I am not sure what you would need to adjust the time to. You may be able to Google time conversions for different baking pans to find what you are looking for. Hope this helps!

  41. Made this several times,very good,but Southerners don’t put sugar in cornbread.

    Rating: 5
    • Hello, I am glad you enjoyed the recipe. Thank you for leaving a comment to let me know. I do disagree with you about southerner’s and their cornbread. I am a southerner and I put sugar in my cornbread!

  42. This is now my go to corn bread recipe. My whole family loves it and requests it frequently.

    Rating: 5
  43. So good ! This will be my go to recipe from now on. Any idea on calories?

    Rating: 5
    • Thank you Candi! I am working on adding nutrition content to many of my recipes; however, I did not calculate calories for this recipe. You could use My Fitness Pal to calculate the nutrition content – that is what I use to calculate for my recipes.

  44. This cornbread is AMAZING!

    Rating: 5
  45. I am 79 yrs old and have made cornbread MANY times using my great-grandmother’s recipe, which is very similar to yours but baked in a baking dish. I have a pot of chili going in the slow cooker and was about to make cornbread. I am going to give your’s a try in my cast iron pan and see how it works out. Love to cook and change things around. Thanks for giving me a challenge to work on.

  46. This was amazing, put a little butter on top when it came out of theoven, melted right in ,delicious!

  47. With all the sugar and white bleached flour, why not buy a box of Jiffy Corn Bread mix and bake that. Same ingredients as your recipe and saves time.

  48. This is definitely the best recipe I’ve found. I love cornbread and have tried several. My “trying” days are over. I’m sticking with this one. 

    Rating: 5
  49. This is absolutely amazing. I stumbled upon this recipe after I got my cast iron skillet and now it’s my go to. It’s not too sweet, super moist, and delicious! I will never go back to corn bread from a box!!!

    Rating: 5
  50. This was sooo good. Quick and easy. 

    Rating: 5
  51. Really great cornbread! Delicious 

    Rating: 5
  52. I’m new to baking, and I’ve seen specifications in other recipes regarding salted and unsalted butter. Does it matter which one I use in this recipe?

  53. This is the best cornbread ever!!!!!

    Rating: 5
  54. Made this yesterday with chicken and sausage gumbo and it was delicious thank you for your recipe

    Rating: 5
  55. This is by far the best cast iron cornbread recipe I have tried. I made my usual corn bread muffins and this recipe and asked my family to vote. All but one voted for the skillet cornbread and the other person liked both equally. 

    Rating: 5
  56. I don’t normally care for sweet cornbread. I did cut it back to 1/4 cup. This is now my go to cornbread recipe. I use shortening in the skillet and leave about a tablespoon in when adding the batter. Makes a crispier crust. 

    Rating: 5
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  58. I have made this cornbread countless times since I found the recipe,and my family loves it!!!

    Rating: 5
  59. Delicious! I didn’t know whether to use one egg or two because the ingredients list 2 but the directions say ‘egg’. I used one and the cornbread was great. May have to switch from my old standby to this!

  60. The perfect sweet cornbread! It can also be eaten as a dessert!

    Rating: 5
  61. I have always made my buttermilk cornbread in cast iron skillets. Sometimes I add diced jalapeno peppers in my buttermilk cornbread for extra kick. My cast iron skillets has been passed down to me they were originally my great-great grandmother’s. Then one day they will be passed down to one of my children. Also with this same cornbread batter I sometimes used lemon zest and fresh herbs for Savory cornbread.

    Rating: 5
  62.  I cut the recipe in half since it was just me and my bf.  It turned out perfectly! I have a smaller cast iron pan so it worked.  The outcome—flavor and texture was amazing.

    Rating: 5
    • Also, for the oil in the pan I used ghee.  It gave a crispy outside and flavor!

    • Hi Amy,
      Thank you for letting me know you tried the recipe! What size cast iron skillet did you use? I’m interested since I only cook for my boyfriend and myself and whenever I make this, we have tons of leftovers.

  63. Excellent! However, I used half of the sugar.

    Rating: 5
  64. Just made this and love love love it! The taste exactly I was looking for. Question- would they freeze well? Would love to keep them in freezer for later as well

  65. The best cornbread recipe. Have made it several times. My teenage son makes it too. Very easy recipe. LOVE IT!!!

    Rating: 5
  66. Too much sugar! Am cutting it in half at least next time- otherwise a great recipe.

    Rating: 3
  67. I wondered if you meant baking powder instead of baking soda? I made in iron skillet and fo!lowed the recipe except for sugar. I wanted corn bread like my Mother & Grandmother made which was more like yours instead of Jiffy Mix. Nothing wrong with Jiffy Mix just too sweet for me. Once I tasted it out of the oven I thought maybe a little salty that the sugar would have probably have helped. It looked perfect till I cut it. The inside texture wasn’t like photo and I thought a little thin. So I don’t want to give a good or bad star rating. But if it is required I will give in the middle. Thank you so much. Rose

    Rating: 3
  68. Hi Julie, I just posted asking a questioned about your recipe. I hope it isn’t posted public ally. Not that I said anything bad but would embarrass me after I read 93 reviews after the fact. Lol. My caregiver and I must have done something wrong. I apologize. Thank you

    Rating: 5
  69. Really really good, I baked 17 mins for my oven. 

    Rating: 5
  70. To answer a couple of comments/questions, the point of making cornbread in cast iron is the hot butter in the hot pan creates an incredible crust. And the way I was taught, when it comes out of the oven you turn it out onto a plate (put the plate over the pan and flip both – carefully) thus making that crispy bottom crust the star, and getting it out in one piece. Thanks for the recipe, but please consider using something healthier than vegetable oil – bacon grease and ghee have been suggested – I just melt that stick of butter in the pan and then pour it into the batter, mix quickly and get it into the pan and oven right away.

    Rating: 4