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5 from 8 votes

Skillet Buttermilk Cornbread

Easy and deliciously moist Skillet Buttermilk Cornbread. Terrific served with chili, soup, stews or a bowl of beans
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread
Cuisine: American, Southern
Keyword: Bread
Servings: 8 slices
Calories: 326kcal
Author: Tricia

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.

Notes

Store leftovers well sealed at room temperature. Or wrap tightly and freeze for up to 2 months. 

Nutrition

Calories: 326kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 381mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 88IU | Calcium: 101mg | Iron: 2mg