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Buttermilk Corn Bread


This recipe does require an 8-inch cast iron skillet. It produces mildly sweet, fluffy, moist corn bread.

Makes 6 large slices of corn bread.


  • 2/3 c all purpose flour
  • 1/3 c yellow corn meal
  • 2 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 Tbsp vegetable oil
  • 2/3 c cultured buttermilk
  • 1/3 c water


  1. Place your oven rack in the upper third of the oven and place an ungreased 8-inch cast iron skillet on the rack. Preheat oven to 400 degrees F.
  2. In a medium bowl, whisk together the flour, corn meal, sugar, baking powder and salt.
  3. In a small bowl, whisk the egg. Whisk in the vegetable oil, buttermilk, and water until you have a smooth, pourable, cake-like batter.
  4. Carefully remove the skillet from the oven and brush it with a half-teaspoon or so of butter, covering the sides as well as the bottom.
  5. Pour in the batter and bake 18 minutes, or until the top of the cornbread is golden and a toothpick inserted in the thickest part comes out clean.
  6. Cool in pan at least 30 minutes before slicing. Serve warm or at room temperature.

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