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Easy Skillet Buttermilk Cornbread – an American staple often considered Southern comfort food.
Cornbread is blank canvas that can be completely transformed with add-ins like cheese and hot peppers, but it can also be a little sweet too. My favorite way to eat cornbread is warm from the oven, with a little pat of butter on top, and maybe a little honey. Served with a bowl of chili, I’m in comfort food heaven. One of the easiest and most inexpensive recipes to make, cornbread is the perfect side dish for stews, chili and soup, or a simple bowl of pinto beans. Cornbread may also be baked into sticks, muffins, puddings, stuffing, pancake like creations called hoecakes, or even used as a breading for fish and chicken.
My sister shared her secret for the best cornbread I’ve ever had.
Sister Cathy’s secret to a moist and tender crumb is adding mayonnaise to the batter in place of some, or all, of the milk or buttermilk. I played with that idea and am thrilled with the end result. This easy Skillet Buttermilk Cornbread has a light texture, holds together beautifully, and has just a hint of sweetness.
No dry cornbread here!
As you probably know, some cornbread recipes can be dreadfully dry and I believe that’s why it was crumbled into a glass of buttermilk back in the old days. It was probably in dire need of moisture; but not this cake. Our easy Skillet Buttermilk Cornbread is just fine to stand alone, unadorned, eaten straight from the skillet.
We still like to crumble a little cornbread into our chili anyway – it’s a very special treat! Click HERE for a terrific chili recipe to go along with your cornbread.
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Skillet Buttermilk Cornbread
Ingredients
- 1 cup all-purpose flour (126g)
- 1 cup yellow corn meal (163g)
- 2 tablespoons granulated sugar (double if you prefer a sweeter cornbread cake)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk full fat, well shaken (8oz)
- ½ cup mayonnaise full fat (100g or 3¼ oz)
- ¼ cup vegetable oil (2oz)
- 1 large egg lightly beaten
Instructions
- Preheat oven to 400°F. Lightly grease an 8 or 9-inch cast iron skillet or 8 or 9-inch square pan.
- Place the skillet in the oven to preheat.
- In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder and salt. Fold in the buttermilk, mayonnaise, oil and one lightly beaten egg. Blend just until moistened.
- Remove the preheated skillet from the oven and pour the batter into the hot pan.
- Bake for 20 to 25 minutes or until lightly browned and a toothpick comes out clean when inserted into the center.
- Cut into wedges and serve with butter and / or honey.
Recipe Notes
Nutrition
I love baking in our cast iron skillets. My favorites size is the 9-inch but they come in an amazing variety of dimensions and are extremely affordable too.
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Finally, here are a few more cornbread recipes you might enjoy:
Fresh Sweet Summer Corn – Corn Bread
Hatch Green Chile Cornbread ~ from The View from Great Island
Jalapeño Cheddar Corn Skillet Cornbread ~ from Seasons & Suppers
Sweet Corn Spoonbread ~ from Southern Bite
Are you a cornbread family? There are so many ways to make cornbread it’s almost impossible to decide on just one favorite recipe. We like it moist so we’ll start there. Thanks so much for stopping by! Hope you have a wonderful, beautiful weekend!
Tricia
Melody F
This is the best cornbread recipe I’ve ever made. I have made it so many times, I figured that I needed to share how wonderful it was. Comes out perfect every single time. Just delicious!
Tricia Buice
Thank you so much for taking the time to comment Melody! We also adore this cornbread and now I’ve craving it again, with butter of course. Thanks for trying our recipe.
Wendy
I was looking to use up a bottle of mayonnaise before it expired and came across this cornbread recipe. Hands down, this is the best made-from-scratch cornbread I have ever tasted. Super moist and easy to make. I baked it for dinner today and am now baking another as the one I baked earlier was quickly consumed by my family. I didn’t have buttermilk so I added a tablespoon of white vinegar to the cup of milk. I used 4 tablespoons of sugar which gave it the perfect hint of sweetness. Lovely recipe!
Tricia Buice
Thank you Wendy! I’m so glad you tried this cornbread. Yummy with soups, stews and chili. I love it with a smear of butter and often risk burning my mouth to eat it steaming hot. Yea!!
Jenna
This was delicious! All four of my kids raved about it. We normally use mayo in ours, but using part flour and the touch of sugar were definitely good adjustments from our normal recipe. Thanks!
Tricia Buice
Thank you Jenna! So glad the family enjoyed this recipe. It’s the perfect cornbread, in my opinion 😉 So good with soup and plenty of butter!
Mary Carol James
I have not used the mayo. in it so I am going to try it.
Thank you. Sure fine corn meal is one of the best if you can find it.
Tricia Buice
Thanks for the tip Mary Carol. My husband could eat this cornbread everyday if I’d make it 🙂 Hope you enjoy it as much as we do!
Karen McBride
“Her secret to a moist and tender crumb is adding mayonnaise to the batter in place of some, or all, of the milk or buttermilk. ”
I just made cornbread following my usual recipe but using mayo instead of milk because I was out of milk. I added a little half and half to make it easier to stir. Baked in my iron skillet and it was pretty (never came together) When I cut into wedges – it was like it hadn’t mixed together at all! Already crumbled. No way could you eat a slice. Planned on having it crumbled with my greens on top this New Year’s Day, thank goodness. What a disappointment! Will never substitute again.
Tricia Buice
I have never tested your recipe with mayonnaise so I would have no way of knowing if it would work. My cornbread is wonderful and as you can see, it holds together beautifully. Sorry this substitution did not work out for you. Perhaps you could have tried substituting part mayonnaise instead of all. Thanks for the feedback Karen.
Gerlinde
My husband would eat this entire pan cornbread if you put it in front of him. It looks delicious .
Susan
One of the bright spots of cooler weather coming is having chili and cornbread! Both recipes look amazing, Tricia, and I love the addition of mayo in your cornbread. The crumb looks so moist and delicious. A must try!
sippitysup
It’s that time of year when we should all think about perfecting our cornbread. Thanks. GREG
Larry
Good looking cornbread Tricia. I’d have mine with no sugar though – just the way I was raised 🙂
Monica
That texture looks incredible on this cornbread, Tricia. I love learning tricks and secrets like the mayo in this instance. It’s fascinating. Thanks for sharing!
Mandy
Buttermilk works magic with anything you pair it with. Your cornbread looks fantastic Tricia.
Have a woderful day.
🙂 Mandy xo
Tricia Buice
That is so true Mandy – thanks for stopping by!
Sara
I absolutely love corn bread and your version looks totally delicious, a must-try the next time I make soup!
Tricia Buice
Thanks Sara – nothing like comfort food! Have a wonderful weekend.
sue | theviewfromgreatisland
I would never have thought to use mayo, but I hear it’s amazing in cake recipes, so it makes sense here. The crumb looks perfect!
Tricia Buice
We’ll thank my sister for that one. Have a great weekend Sue!
Chris Scheuer
Mayonnaise, how interesting! I’m always a sucker for a new cornbread recipe and this one looks fabulous! Cornbread and chili are such a wonderful combination. I’m really craving food like this despite the fact that Mr. Weatherman is not cooperating 🙂
Tricia Buice
I hope the weather starts cooperating soon – I’m ready! Have a lovely weekend and thanks!
Monique
Looks delish Tricia!
Tricia Buice
Thank you Monique 🙂
Bianca @ Confessions of a Chocoholic
Hi Tricia! I love cornbread on the sweeter side, and this does look perfect!
Tricia Buice
Hi Bianca! Thanks for stopping by – hope you are doing great!
Summer
The bread looks so soft and delightful ♥
summerdaisycottage.blogspot.com
Tricia Buice
Thanks Summer!
Angie@Angie's Recipes
That looks so fluffy…almost unreal for a cornbread. That’s a delicious meal, Tricia.
Tricia Buice
Thanks Angie – this cornbread really is moist and tender – just perfect!
Jennifer @ Seasons and Suppers
Your cornbread looks absolutely perfect and there is nothing better alongside a beautiful bowl of chili 🙂
Tricia Buice
Thanks Jennifer! Have a lovely weekend 🙂
Robyn @ Simply Fresh Dinners
Oh my goodness, your cornbread is so light and fluffy, Tricia! I would love that added to chili as well. I have to confess, I haven’t had cornbread very often but I did make a stuffing with it a few years ago and it was a big hit. You always make everything looks so lip-smacking delectable!
Tricia Buice
Thank you so much Robyn! Hope you are doing well – thanks for stopping by!