Skip to content

buttermilk skillet cornbread

I had a slumber party last night. You might think I’m too old for that sort of thing, but I’m not. Guinea Pig was on a business trip so my very good buddy came to spend the night. We had that gazpacho that I shared with you yesterday...though honestly, when we were finished, there was little left to share. Here’s the corn bread that sat on the plate beside. Caralina made a pig of herself. She wouldn’t mind me saying that. Probably because she’s like my little sister, and I made a pig of myself first.

Buttermilk Skillet Corn Bread

  • 3 Tablespoons butter
  • 1 cup all purpose flour
  • 1 cup stone-ground white or yellow cornmeal (I like medium grind for this)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 2 Tablespoons sugar or honey (or maple syrup – I used the syrup)
  • 2 cups buttermilk
  • 1 cup fresh or frozen corn kernels

Variations: You could add ½ cup of grated Jack cheese and ¼ cup of roasted green chiles to the batter too. I didn’t this time but have and we like it that way too.

Preheat oven to 375°F (190°C). Put the butter in a 10-inch cast-iron skillet and place it in the oven while you gather everything else together. Sift the dry ingredients into one bowl, and mix the eggs, sugar (honey or syrup) and buttermilk in another. Pull the skillet from the oven, brush the sides with the melted butter then pour the remaining butter into the wet ingredients. Stir well.

Pour the wet ingredients into the dry and stir long enough to blend into a smooth batter. Add the corn kernels and briefly stir to mix. Pour the batter into the hot skillet and bake until lightly browned and it springs back to your finger when pressed. This will likely take 25 minutes to 30, though I’d check after 22. A toothpick inserted in the center should come out quite dry, but you don’t want to overcook.

If I were you, or you were Caralina, you’d want to put lots of butter atop and then drizzle honey from on high. You’ll know it’s to stop once you’ve fully connected with your Inner Pig!

~ ~ ~

To print, click here.

~ ~ ~

This recipe is virtually unchanged from the one I first discovered years ago in Deborah Madison’s Vegetarian Cooking for Everyone. Sometimes you just don’t mess with a good thing. 

22 Comments Post a comment
  1. Plenty of butter… yes please. Those photos are gorgeous!

    September 6, 2012
  2. The only reason for looking forward to colder weather is having an excuse to turn on the oven!

    September 6, 2012
    • Cuddling by the fire’s another!

      September 8, 2012
  3. carolyn #

    ONLY make this if you want the best cornbread in the world! If not, stick to all those other dry, crumbly recipes. Seriously, it’s as moist as cake, yet hearty like…corn! (I did pig out heartily.)

    September 6, 2012
  4. Zoe #

    Your photos are beautiful!

    September 6, 2012
  5. So happy for your slumber party fun. This cornbread sounds incredible. And that honey — what a tease!

    September 6, 2012
  6. I’ve always been a big fan of cornbread, especially with the variations you mentioned, i.e., green chilies and jack cheese, but I sometimes add onions to the batter as well–that addition tends to make the bread even more moist.

    September 6, 2012
  7. I love cornbread and this looks fantastic. Of course, your photos are wonderful as always! Love the syrup drizzling on top 🙂

    September 6, 2012
  8. Your evening/night sounds like fun, Spree. Spending that much time with a very good friend is bound to be a great time. And that was some dinner that you served up. Gazpacho and cornbread. Yum! I love cornbread with corn kernels baked within it. They bring an unexpected bit of flavor that really does make the cornbread so much better. Even so, that wasn’t enough? You just had to go and top it off with butter & honey? Now that’s a party!

    September 6, 2012
    • Indeed it was John! (I failed to mention to wine that went along with, didn’t I?)

      September 8, 2012
  9. Terrific pictures. Pouring shots can just look like a stick poking into the shot, but you’ve really made it work – twice in fact. I’ve never eaten corn bread, but I like looking at it:)

    September 7, 2012
    • I suppose cornbread’s an American classic, a “must” (we think) with chili. Thanks for the nice words about the photos!

      September 8, 2012
  10. Love the corn kernels in your corn bread and the drizzling of the honey on top is just making me hungry! Take care, BAM

    September 7, 2012
  11. Mouthwatering, one for the book? This looks very similar to the Scottish bannock!

    September 8, 2012
    • Oh! A bannock? Never heard…am going to see what I can see now…
      (In answer to your question….perhaps 😉 )

      September 8, 2012
  12. First off, gorgeous photos as always. Second, I’ve never been a huge fan of cornbread, but now I’m thinking it’s because I’ve never drizzled honey on it. So obvious!! Aaaaaand now I want cornbread…

    September 9, 2012
  13. I have tried a couple of cornbread recipes that did not come out right. I am really looking forward to trying yours Ani with all the fresh corn I see in the market now adays.
    I think one is never too old to have fun, and a good friend’s company is a wonderful treat that can be enjoyed at any age

    September 10, 2012

Trackbacks & Pingbacks

  1. Moist Buttermilk Cornbread-SRC Post! | Beautiful Disasters

I love to read your words...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: