Recipe: Buttermilk Skillet Cornbread


My dad was known for his buttermilk cornbread. It is Heartfelt Catering’s base for cornbread dressing, jalapeño cornbread and any other cornbread recipe we make. It’s a perfect cornbread for stews, pot roast and other savory, hearty meals. If you like a sweet, cake-like cornbread, this isn’t for you.

Buttermilk Skillet Cornbread
12” cast iron skillet
¼ cup vegetable oil
2 cups yellow cornmeal
1 cup flour
½ teaspoon salt
2 teaspoon baking soda
½ teaspoon baking powder 1 tablespoon sugar
4 large eggs beaten
3 to 4 cups buttermilk

Method of Preparation
Pre-heat oven to 375 degrees.

Add ¼ cup vegetable oil to bottom of cast iron skillet and heat in oven. While oil is heating in oven, add all dry ingredients to mixing bowl.

Slowly stir about 3 cups buttermilk into dry ingredients to combine.

Add beaten eggs and mix until batter mixture is about pancake consistency. It may require additional buttermilk to achieve this consistency.

Remove hot oiled skillet from oven and pour batter to skillet. It should fill the skillet no more than ¾ full. Note: the oil will sizzle and cover top of batter. This helps create a slightly crunchy top.

Bake approximately 20 - 25 minutes or until an inserted toothpick comes out clean.

When cooked, remove from oven and let cool, approximately 15 minutes.

I hope you enjoy this cornbread as much as me and my family has over the years.

Peace & Love,
Chef Cecelia

Cecelia Hamilton