The Pioneer Woman Tasty Kitchen
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Skillet Buttermilk Cornbread

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is the best cornbread—sweet and moist!

Ingredients

  • ½ cups Butter
  • ⅓ cups Brown Sugar
  • ⅓ cups Sugar
  • 2  Eggs, Slightly Beaten
  • ½ teaspoons Baking Soda
  • 1 cup Buttermilk
  • 1 cup All-purpose Flour
  • 1 cup Corn Meal
  • ½ teaspoons Salt

Preparation

Preheat oven to 375 F.

Melt the butter over medium heat in a large oven-safe skillet. Once butter is completely melted, remove from heat and add in the sugars. Stir well. Set the mixture aside for five minutes to allow it to cool a bit.

When the mixture is still warm but not hot, add in the eggs. Mix well.

In a small bowl, add the baking soda to the buttermilk and mix to combine. Pour this into the skillet mixture. Mix in the remaining dry ingredients. Stir until the the batter is smooth with only a few lumps.

Transfer skillet to the oven and bake for 30 minutes. When done, remove it from the oven and let the cornbread cool for a few moments before cutting and serving. Store leftovers in an airtight container.

*I have substituted 1/2 cup wheat flour for an equal amount of all purpose flour. The result is slightly less sweet and moist. Still delicious.

One Comment

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okilisa on 6.25.2012

I’ve got this in the oven right now. It was so much fun to make. I can’t wait to taste it. Thanks for sharing. :)

3 Reviews

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Jenelle Miller on 6.24.2015

excellent. I love a sweet cornbread—this was great

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jackiebhere on 9.14.2014

Delish! Loved this recipe! I now have a go-to cornbread recipe and won’t have to rely on those Jiffy boxes anymore! This cornbread was sweet and so moist!

Thanks for sharing!

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Mel on 8.29.2014

Will definitely make this again. I noticed that this recipe is the same as another on here with the single difference of brown sugar. The other uses only white sugar and also mixes all the ingredients together in a bowl first before transferring it to the baking dish. I chose this one because of the brown sugar and using a cast iron pan to mix the ingredients appealed to me since I don’t have a dishwasher. I used white cornmeal, dark brown sugar, and cultured buttermilk for this recipe and it turned out excellent. I’m currently in the process of eating this and only this for dinner tonight. It’s sweet and soft and definitely not dry. If you like sweet cornbread, this recipe is perfect and needs no adjustments.

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