Buttermilk Skillet Corn Bread

Add the whipped honey butter or hot pepper jelly to this corn bread recipe to really make the side dish stand out.

Buttermilk Skillet Corn Bread
Photo: Jason Donnelly
Hands On Time:
15 mins
Total Time:
35 mins


  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • ¼ cup sugar

  • 2 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 2 eggs

  • 1 ½ cup buttermilk

  • 8 tablespoon unsalted butter, melted

  • Whipped Honey Butter (see recipe), optional

  • Hot Pepper Jelly (see recipe), optional


  1. Place a 10-inch cast-iron skillet in oven and preheat to 400°F. In a large bowl whisk together the cornmeal, flour, sugar, baking powder, baking soda, and 1 tsp. kosher salt.

  2. In a medium bowl lightly whisk eggs. Stir in buttermilk and 6 Tbsp. of the butter. Pour egg mixture into cornmeal mixture. Stir just until combined.

  3. Carefully remove skillet from the oven and add 1 Tbsp. remaining melted butter to coat the bottom and sides of the pan. (Be careful; it will pop.) Pour batter into skillet.

  4. Bake 18 to 20 minutes or until corn bread is golden brown and a toothpick inserted in the middle comes out clean. Drizzle the remaining melted butter over the top of the hot corn bread. If desired, serve with Whipped Honey Butter and/or Hot Pepper Jelly. Serves 8.

Whipped Honey Butter

In a small bowl combine ¿ cup softened unsalted butter, ¼ cup honey, and, if desired, a pinch of sea salt. Using a hand mixer, beat until fluffy. Store in the refrigerator up to 1 week. Serve at room temperature. Makes ½ cup.

Hot Pepper Jelly

In a large pot combine 2 cups finely chopped and seeded red bell pepper, 1 cup finely chopped and seeded jalapeño pepper, 2 cups apple cider vinegar, and 6 Tbsp. powdered pectin for lower-sugar recipes. Bring mixture to a full boil. Add 4 cups sugar to pot. Return to full rolling boil. Cook and stir 1 minute. Remove from heat; skim off foam as needed. Ladle hot mixture into clean, hot 4-oz. or half-pint jars, leaving 1/4-inch headspace. Process immediately in water bath canner for 10 minutes. Remove and cool on a wire rack; let stand at least 24 hours. Makes twelve 4-oz. or 6 half-pint jars.

Nutrition Facts (per serving)

275 Calories
14g Fat
33g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 275
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 79mg 26%
Sodium 602mg 26%
Total Carbohydrate 33g 12%
Total Sugars 9g
Protein 6g
Vitamin C 0.5mg 3%
Calcium 135mg 10%
Iron 1.6mg 9%
Potassium 151mg 3%
Folate, total 41mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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