This southern-style honey buttermilk skillet cornbread is the perfect side dish to round out your meal! Both buttery and sweet, you can’t go wrong with this recipe!
Ok yall. I’m a cornbread whore, especially when it’s on the sweet side. Slap some buttah on a slice and drizzle some honey on dat thang…oooooohhhhwwweeeeeeee!!!!!
I have this recipe that I’ve been using for a while, which always came out marvelous, but I would always use whole milk. I had this random flashback of my grandma making cornbread with Jiffy cornbread mix, but using buttermilk instead of whole milk like the directions listed.
My brain was like “go ahead and try that with YOUR recipe”. And THAT’S what I did. Boom….my buttermilk cornbread recipe was born! Can’t believe I haven’t done this before. I’m trash for that. But better late than never, because it came out soooooooo good!
So with that being said….buttermilk isn’t mandatory. But, this recipe caught your attention, so now you HAVE to use it.
Buttermilk substitutions for buttermilk cornbread:
Great news with this one is since buttermilk isn’t mandatory, this cornbread can be made with any milk you have on hand.
Like I mentioned earlier, I originally made this with milk. If I don’t have buttermilk on hand, I use 2% milk which I always have in my fridge. Whole and skim milk works too.
Can I make a lactose-free cornbread?
I’ve tested this recipe once with Lactaid milk and it still came out amazing! Just be sure to omit the butter, and replace it with a dairy-free butter so you aren’t missing out on the fun. The butter can also be replaced with canola oil.
What should I eat my cornbread with?
You should totally eat this with my roasted wings, southern-style collard greens, and candied yams. No….you really should do that though.
The proper pan to use for cornbread
It’s definitely something special about a slice of cornbread that’s been cooked in a cast iron skillet. The edge are nice and golden right along with the bottom of the slice.
However, if you don’t have a cast iron available, this can be baked in any type of oven safe dish you can get your hands on. Cast irons do speed up the cooking process by a couple of minutes, so you’ll need to adjust your baking time if you don’t use one. Just be sure to insert a toothpick or knife into the center to check it’s baked completely, as the toothpick should come out clean.
You’re also more than welcome to turn these bad boys into muffins! Use whatever size muffin pan you’d like!
Honey Buttermilk Skillet Cornbread
Equipment
- cast iron
- Mixing bowl
- Whisk
- pastry brush
Ingredients
- ¾ cup granulated sugar
- 1 ½ cup all purpose flour
- ½ cup yellow cornmeal
- ½ tbsp kosher salt
- 1 tsp baking powder
- 2 eggs beaten
- ¾ cup buttermilk
- ¼ cup honey
- 8 tbsp melted butter divided
Instructions
- Preheat oven to 350 degrees. Take a large cast iron skillet and put it in the oven while it is preheating.
- In a large bowl, mix sugar, flour, cornmeal, salt, and baking powder with a large whisk, making sure all the dry ingredients are thoroughly mixed.
- In the middle of the dry ingredients, add eggs, milk, hone, and 6 tablespoons of the melted butter. Use the whisk to mix the wet and dry ingredients together. Be sure to scrap the sides of the bowl to make sure all of the dry ingredients have been mixed in.
- When the oven is set to the correct temperature, remove cast iron from the oven. Spread 1 tablespoon of the butter in the pan, then pour in the cornbread mixture.
- Bake for 20-25 minutes, or until a knife or toothpick comes out clean when inserted into the center of the cornbread.
- Brush the top of the cornbread with the remaining tablespoon of melted butter.
- Let the cornbread rest for 5 minutes before serving. Can be served with additional butter and a drizzle of honey!
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