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Buttermilk Skillet Corn Bread Recipe

Buttermilk Skillet Corn Bread

When baked and served in a big cast-iron skillet, this corn bread has a rustic, straight-from-the-campfire look - the edges and surface come out extra crispy and beautifully browned. This bread tastes good plain or with butter and honey and makes a great plank to spoon bites of chili on.


  • 3 tablespoons butter
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk


Heat the oven to 400° F. Put the butter in a 10-inch cast-iron skillet (or a 10-inch deep-dish pie pan) and place it in the oven while you prepare the batter.

Sift the flour, cornmeal, sugar, baking soda, baking powder, and salt into a large bowl. In a separate bowl, blend the eggs and buttermilk.

When the butter has melted, remove the skillet from the oven. Swirl the pan to spread the butter, then pour most of the butter into the liquid ingredients. Make a well in the dry ingredients and add the liquid. Stir the batter until evenly mixed, then pour it into the hot skillet.

Bake the bread for 25 to 30 minutes or until the top is golden and crusty, then cool it in the pan on a wire rack for 10 minutes before slicing. Makes 10 servings.