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Cast Iron Skillet Buttermilk Cornbread

Rated as 4.42 out of 5 Stars

"This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on."
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30 m servings 202
Original recipe yields 8 servings (1 10-inch round)


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  1. Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C).
  2. Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms.
  3. Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven.
  4. Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes.
  5. Remove from oven to cool slightly, about 5 minutes. Cut into wedges.


  • Cook's Notes:
  • For a lighter version, you can do the following: substitute the lard and butter with your favorite cooking oil; substitute the buttermilk with 2 percent or skim buttermilk; do not sprinkle mixture top with kosher salt.
  • To turn up the heat: add a 4-ounce can of diced green chiles in the mixture; substitute the paprika with cayenne pepper.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 202 calories; 8.8 26.7 4.5 29 635 Full nutrition

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Read all reviews 11
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My favorite cornbread recipe! Easy and very moist, as is.

This turned out PERFECT, I used a course cornmeal and put bacon grease in my cast iron pan that I preheated. When adding the oil / lard I put in 3 level Tablespoons of oil. I also used Saco Pant...

I made pinto beans the other night and couldn't find my usual recipe for cornbread (I don't make it all the time to remember). I found this and wanted to try cause we don't care for the sweet co...

The only change I made is to omit the lard. I also didn't top it with paprika. Very good! This is true to the Southern style cornbread. Make sure to spread it with lots of fresh butter before ea...

Its almost perfect southern cornbread.

Followed the recipe submitter advice and used veggie oil in place of lard. I don't eat cornbread but my husband said this was great. His only complaint was that it was a bit dense and that might...

I added 1 tbsp. pure cane sugar, yes I will make again!! Was a great addition to my sweet potato chilli!!

For a very basic version I used : 2 cups coarse ground cornmeal 4 Teaspoons baking powder 1 Tsp Salt 1 Cup Buttermilk 1 Large Egg 1/4 Cup Bacon Grease It makes a medium skillet of cornbread. ...

I think I was a bit heavy handed with the salt, and took it out of the oven a few minutes too soon. Next batch should be better.