cast iron skillet buttermilk corn bread

IMG_0347 cropped.jpg

It’s almost the 4th of July and just about everyone is looking for simple and fantastic sides to bring to their friend’s barbeque. This moist cast-iron buttermilk corn bread is what you have been looking for. If you’re searching for incredibly easy and tender BBQ ribs to go with this side, click here for my Hubby’s Fall-Off-‘Da-Bone Southern Rib recipe.


cast iron skillet buttermilk cornbread


  • 1 1/4 cups masa harina instant corn flour
  • 3/4 cups all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/3 cups buttermilk
  • 1 can corn, drained
  • 2 eggs, lightly beaten
  • 1 stick of butter, melted


  1. Preheat oven to 375 degrees. Place the cast iron skillet in the oven as it preheats.
  2. Mix all ingredients in a bowl with a whisk.
  3. Carefully remove skillet from oven with mitts. Coat bottom and sides of skillet with 1 tablespoon butter {it will melt fast}.
  4. Pour batter evenly in skillet and place back in oven.
  5. Bake for 20-25 minutes until firm in center. Set oven to broil and place skillet on top rack to brown and crisp the top {2-5 minutes}.
  6. Enjoy with melted butter or honey!