Quick (30 minutes and only one bowl) and easy to make Cast-Iron Buttermilk Cornbread that has crispy, crunchy edges, soft, fluffy and slightly crumbly centre with a touch of sweetness. The perfect side dish to chilis, stews, ribs, pulled chicken. Eat it with eggs and salsa for breakfast. You name it and I can guarantee Cornbread will be the perfect accompaniment.
I first made Cornbread a few months back to accompany some ribs and southern greens and got hooked. I’ve since made it weekly, this is no exaggeration and due to this fact, I’ve perfected the recipe.
There’s a debate on the internet (mostly between Northern and Southern Americans) about what traditional cornbread is and how it should be made. In the North, it’s sweet and more cake-like whereas in the South it tends to be more crumbly and adding sugar is seen as a sin. I’m not American so my opinion doesn’t really mean much. Sometimes I like it a little sweeter and sometimes I don’t. Depending on how you like it, add or remove the sweetener.
Watch the video for Cast-Iron Buttermilk Cornbread:
One thing I am going to tell you is a must though is using a preheated cast-iron skillet to make this cornbread (which I think maybe a southern thing)! It makes the cornbread have the most perfect golden crunchy crust whilst keeping the insides soft, fluffy inside – seriously addictive. If you don’t have a Cast-iron skillet I highly suggest you invest in one they are life-changing! You can bake the cornbread in 8-inch square baking dish with tall sides but it won’t be as good.
Tips and Tricks
- If you don’t have buttermilk you can make it by mixing milk with 1 tablespoon of an acid such as vinegar (apple cider, white) or lemon juice and letting sit until milk starts to curdle
- The batter should be slightly thicker than pancake batter
- Whisk the dry ingredients so there are no lumps
- Just mix the batter until everything is incorporated, over-mixing can make the cornbread tough
- Make sure you preheat your cast iron or whatever dish you use to get the perfect crust
- 1/4 cup of honey/maple syrup is for a sweeter cornbread if you want just a subtle hint, drop it down to around 2 tablespoons or omit altogether if you don’t like your cornbread sweet
- If you’re feeling adventurous throw in some mixins like blueberries, cheese, jalapenos.
If you try this recipe, please let me know! Leave a comment, rate it, or tag me on Instagram (@tillyeats). I love seeing what you create!
Cast-iron Buttermilk Cornbread that takes 30 minutes from start to finish with crunchy golden crust and soft fluffy centre.
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup honey/maple syrup
- 115 grams melted butter (1/2 cup)
Preheat oven to 200°C/400°F and place skillet in oven to heat up. (Melting butter in cast iron in the oven helps grease it, just remove and slightly cool before adding to batter)
Whisk dry ingredients until fully incorporated and there are no lumps
Make a well in the centre of the dry ingredients and add buttermilk, eggs and honey/maple syrup. Mix until just combined, then add melted butter and once again mix until just combined
Carefully remove your hot skillet from the oven and pour the batter into it. You want to hear a nice sizzle
Bake until nice and golden and a toothpick/skewer/knife comes out clean, around 20-25 minutes. Let sit for 10 minutes before serving.
Calories a for 1/8th of the recipe. Calories are worked out using an online calculator and may not be 100% accurate.
Something to enjoy your Cornbread with:
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