This Buttermilk Cornbread Skillet is the Unsung Hero of Every Dinner Table

There is nothing quite like the taste of homemade cornbread straight from the oven. A longtime Southern staple, a good cornbread recipe will save you in a pinch, and its purposes are endless. Did guests unexpectedly pop in? Bake it up, and serve with honey or jam. Do you need to bring a side dish to the upcoming holiday dinner? This Buttermilk Cornbread Skillet will disappear from the table in minutes.

Made in a true Southern style from Camellia Beans, a beloved New Orleans brand, yellow cornmeal comes together with whole buttermilk to create a deliciously crumbly cast iron skillet recipe. So grab your handy 10-inch cast iron skillet, and let's get to baking.

buttermilk-cornbread-skillet

As always, you'll want to combine the dry ingredients together in a large bowl before adding the wet ingredients when beginning this skillet cornbread. When browning the butter in your cast iron pan, be sure that you have a hot skillet. The heat will give the bread a nice golden brown crust in the melted butter, typical of Southern cornbread.

If you're making this for the holidays, you can make a double batch and use the second to make a stellar cornbread dressing, just like country star Thomas Rhett loves.

Here are the ingredients you'll need, per Camellia's full recipe.

  • 1 1/2 cups yellow cornmeal, fine or medium-coarse grind

  • 1 cup all-purpose flour

  • 1 1/2 tablespoons baking powder

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon baking soda

  • 12 tablespoons (1 1/2 sticks) unsalted butter

  • 1/3 cup maple syrup, honey or agave syrup

  • 2 1/4 cups well-shaken whole buttermilk, preferably Bulgarian-style

  • 3 large eggs

  • 1/3 cup thinly sliced scallions, green parts only (optional)

To find the full recipe, head on over to Camellia.

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