![freshly baked southern buttermilk cornbread in black cast iron skillet with butter in background]](https://fobdel.com/wp-content/uploads/2025/11/506223690_10239697385433152_5533254103061617202_n-500x500.jpg)
Southern Buttermilk Cornbread in Cast Iron Skillet
This recipe isn’t about perfection — it’s about tradition. A golden crust, a tender crumb, and the scent of home filling your kitchen. It’s Southern comfort at its purest, made with love and a cast iron skillet that tells a story of its own.
If you grew up on cornbread like this, I want to hear about it! Leave a comment, share your favorite way to serve it, and don’t forget to save this recipe on Pinterest so the next generation can taste the same warm Southern comfort.
Ingredients
- 3 cups White Lily self-rising cornmeal
- 1 tbsp self-rising flour optional
- 1/2 cup peanut oil divided
- Buttermilk to make cake batter consistency
- Splash of water
Instructions
- Preheat oven to 400°F with cast iron skillet inside. Add peanut oil to heat.
- Combine cornmeal and flour in a bowl. Add remaining oil.
- Pour in buttermilk and water until batter is thick but pourable.
- Pour batter into hot skillet; bake 25–30 minutes.
- Cool 5 minutes, flip out, slice, and serve with butter.
Notes
Use peanut oil for authentic flavor.
For extra lift, include a spoon of flour.
Serve hot with Amish roll butter.