If you’re looking for that perfect cornbread recipe to make for Christmas dinner, you’ve just found it because this Southern Skillet Buttermilk Cornbread Recipe is absolutely INCREDIBLE! Never in my life have I tasted cornbread with such a perfect flavor and texture. The outside is a beautiful golden brown color and is super crispy while the inside is soft, moist, and sweet.
Cooked in a cast iron skillet, you’ll have no problem popping this cornbread right out. It doesn’t fall apart when you’re cutting it because of the crispy outside so this cornbread is easy to make, cut, and serve! With only four ingredients, this simple recipe is good enough to more than satisfy your friends and family.
Put a pat of butter on top, and you have an amazing side to any home cooked meal!
Cook Temp: 450 Degrees F – Cooking Time: 15-20 Minutes
1 cup self-rising buttermilk corn meal mix
1/2 cup buttermilk
1/3 cup whole milk
2 Tablespoons vegetable oil
Preheat oven to 450 degrees. Add 1 Tablespoon of vegetable oil to a 6-inch iron skillet and put in oven for seven minutes.
In mixing bowl add your ingredients
Mix well. Remove hot iron skillet from oven and add cornbread mixture.
Bake 15-20 minutes or until golden brown.
Remove cornbread from skillet immediately and serve.
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