Cast Iron Skillet Buttermilk Cornbread

This Cast Iron Skillet Buttermilk Cornbread is an easy and delicious recipe that you'll be making constantly! It's full of a buttery vanilla flavor with a fluffy texture from the buttermilk! Pair this with my Cheesy Black Bean Chili and it's a match made in heaven!

Also, if you love this recipe, you have to try out this Brown Butter Bacon and Jalapeno Cornbread and these Corn Muffins with Cinnamon Maple Butter!

Cast Iron Skillet Buttermilk Cornbread

Okay, who doesn't love cornbread that's fluffy, full of butter and slight vanilla flavor? Furthermore, are you tired of making homemade corn bread and it tends to be dry and just doesn't taste quite like how you thought it would pan out? Well, I made this cast iron skillet buttermilk cornbread. I was on a quest to make a cornbread recipe that's moist, easy, and tastes delicious.

No fancy ingredients in this cast iron skillet buttermilk cornbread! No special or long winded instructions. Just everyday pantry items to make up this one. Oh, not to mention - it's so simple and so easy!

The special ingredient

So, when I was developing this Cast Iron Skillet Buttermilk Cornbread recipe, I wanted it to be something that really tasted like home. To me, that means sweet but not too sweet. Soft and tender but not fall apart in your hands. And buttery. We all love butter. It also had to have that signature cornbread taste that has a slight hint of vanilla, but again - not too much!

So, this was my baseline. However, I had to put my own spin on it. What ingredient did I use for this that makes it "POP"? Instant Vanilla Pudding Mix! It sounds crazy a little bit right? Well, let me tell you, it gives this cornbread that lovely slightly vanilla flavor and slightly sweet flavor that I was missing. The pudding mix also adds such a beautiful texture to this cornbread, keeping it moist (sorry I know folks hate this word) and adding that lovely fluffiness that we all love!

how do you make buttermilk cornbread from scratch?

If you're a visual person, check out the video below! In the meantime, this cast iron skillet buttermilk cornbread recipe is another mix wet ingredients in one bowl and dry ingredients in another bowl and then combine the two. It's super simple (another thing that I love about this recipe). Why do we do this? It's essentially to ensure that the batter is smooth and all of the ingredients are incorporated properly. This makes it so that the baked good doesn't have clumps of flour or salt.

Let's be clear, there's nothing worse than taking a bite of something all you taste is salt or a huge clump of flour. We want to avoid that by all means.

how do you make cornbread less crumbly?

There are multiple ways of preventing crumbly cornbread.

1. Use enough flour. If you don't have enough flour to bind the cornbread together, it'll likely fall apart.
2. Use adequate amount of eggs. Eggs act as a glue in baked goods. In addition to flour, eggs help bind the bread making it so that the bread is stable and doesn't fall apart.
3. Be sure not to add too much butter or liquids containing high fat content. When you add too much butter or oil, this makes the cornbread greasy and fall apart very quickly. It also makes it quite dense.

You don't have to worry about this Cast Iron Skillet Buttermilk Cornbread recipe being too crumbly, I've got you covered!

can I make buttermilk from scratch?

Yes! To make buttermilk from scratch, simply add one tablespoon of lemon juice or white vinegar to one cup of milk and let it sit for 10-15 minutes. I used whole milk for this recipe but if you are dairy free, you can use soy milk in it's place.

Oddly enough, buttermilk contains no butter. For some reason when I found this out, I was mind blown. lol

how do you keep cornbread from sticking to cast iron?

The best way to prevent anything from sticking to cast iron is to coat it in a neutral oil like vegetable oil or canola oil. This cast iron skillet cornbread recipe asks for vegetable to coat the cast iron skillet prior to adding the batter and it works like a charm!

What do you eat with cast iron skillet buttermilk cornbread?

You can enjoy this cornbread by itself or you can serve it as a side for dinner! It pairs exceptionally well with chili, roasted chicken, and just about any soul food! You can also use this corn bread to make a delicious cornbread stuffing. So, short answer - you can enjoy this cornbread with anything 🙂

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Cast Iron Skillet Buttermilk Cornbread

5 from 2 votes

Recipe by Britney Breaks Bread Course: Breakfast, AppetizerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

180

kcal

Ingredients

• 1 cup Buttermilk

• ¼ cup Greek Yogurt or Sour Cream

• ¾ cup Unsalted Butter, melted (about 1 ½ sticks)

• ¼ cup Brown Sugar

• ¼ cup Sugar

• 1 pack Instant Vanilla Pudding Mix

• 1 tsp Vanilla Extract

• 2 eggs

• 1 ¼ cup All-Purpose Flour

• 1 cup Cornmeal

• 2 tsp Baking Powder

• ½ tsp Salt

Directions

• Preheat oven to 350 degrees.
• In a large bowl, buttermilk, greek yogurt, melted butter, brown sugar, and sugar. Whisk together until ingredients are combined. Add instant vanilla pudding mix and vanilla extract and continue to whisk together. Add one egg at a time and continue whisking.
• In a separate bowl, combine flour, cornmeal, baking powder, and salt. Mix together. Add to wet ingredients.
• Spray a cast iron skillet or 9 inch round baking pan with oil. Add batter and bake 35-40 minutes, until a tooth pick comes out clean.
• Allow cornbread to cool for 5-10 minutes.