Grandma's Buttermilk Skillet Cornbread Recipe Is Good (No Debating That) by 30Seconds Food
Love cornbread? There is some debate over whether or not sugar belongs in cornbread, but we've decided to stay neutral. This easy skillet cornbread recipe does have sugar, but also tangy buttermilk. The buttermilk not only adds flavor, but makes this an incredibly moist cornbread recipe.
All you need to make this homemade skillet cornbread is butter, granulated sugar, yellow cornmeal, eggs, buttermilk, baking soda and all-purpose flour. The ingredients are mixed together and baked in a hot cast iron skillet. Simple!
Serve this easy buttermilk cornbread as a snack or as a side dish with all your favorite proteins. It's especially delicious with a pot of beans and collard greens. Or try this delicious sausage and beans recipe.
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 35 minutes
Servings: 6
Ingredients
- 1 stick (8 tablespoons) butter
- 1/2 cup granulated sugar
- 1 cup yellow cornmeal
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup all-purpose flour
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Recipe Notes
- Out of buttermilk? Make this simple two-ingredient homemade buttermilk recipe.
- Store any leftovers in an airtight food storage container.
Here's how to make it:
- Melt the butter in a cast iron skillet in the oven or on the stovetop.
- Combine the sugar, cornmeal, eggs, buttermilk, baking soda and flour until smooth. Pour into the pan with the melted butter. Stir until the butter is incorporated..
- Bake in a preheated 375-degree F oven for 25 to 30 minutes or until golden brown.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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