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Southern Cornbread in a cast iron skillet

Easy Southern Cornbread Recipe with Buttermilk

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  • Author: Heather Burnett
  • Total Time: 35 minutes
  • Yield: 12 1x


This Southern cornbread recipe with buttermilk is an old family recipe that’s always a hit! Whether you use a cast-iron skillet or a cake pan, this cornbread will not disappoint! Perfect for Thanksgiving dressing or anytime you need an old school favorite. 



1 ½ cups yellow cornmeal 

½ cup all-purpose flour

1 ½ cups buttermilk

¼ cup vegetable oil 

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

½ teaspoon baking soda 

2 eggs 


Preheat the oven to 450° and grease a 10-inch ovenproof skillet or round pan with butter or spray. 

Combine all of the ingredients in a medium-sized bowl until they’re thoroughly combined and (pretty much) lump-free. 

Transfer batter into your baking dish of choice and bake for 25-30 minutes. 

Serve topped with butter. Enjoy! 

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1
  • Calories: 145
  • Sodium: 350 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 4g
  • Cholesterol: 35 mg