So much better than a blue box
Growing up, If there was a pot of chili brewing, you could be certain that there would be a big batch of cornbread with plenty of butter and honey to accompany it as well. You learned very quickly to be assertive when you grabbed your portion because there was no such thing as leftover cornbread in my house. The same is true for this Brown Butter Buttermilk Skillet Cornbread. Not only did my two-person household polish off an entire batch of this cornbread in 2 days when I made it recently, but I went on to make another batch immediately after that.
This Brown Butter Buttermilk Skillet Cornbread is my take on southern cornbread, with a lightly sweetened buttermilk base, a coarse yellow cornmeal crumb, and a perfectly caramelized crust due to the baking magic of a good cast-iron skillet. If that weren’t delicious enough, this cornbread sets itself apart with a healthy dose of brown butter, which offers subtly nutty, toasty, and caramelized notes among its buttery swirls.
It’s safe to say that this recipe is nothing like your basic “blue box” cornbread.
Northern Cornbread vs. Southern Cornbread
Northern cornbread is often considered sweeter, lighter, and more cake-like than southern cornbread. It generally utilizes a finely ground white or yellow cornmeal, calls for milk more often than buttermilk, and includes more eggs and sugar than its southern counterpart. Northern cornbread is also often baked in a traditional baking dish rather than cast-iron and sliced into squares like a sheet cake. I would consider the classic “blue box” cornbread and many others found in the cake mix section of the grocery store to be northern style cornbread.
Opinions on what constitutes southern cornbread vary wildly, with some claiming that a true southern cornbread is devoid of sugar, while others claiming that they’ve never seen a cornbread come out of a southern kitchen that wasn’t sweetened considerably. The one thing that nearly everyone can agree on though, is that southern cornbread must be baked in a cast-iron pan rather than a baking dish. I particularly love this tradition because cornbread baked in cast iron develops a gorgeous caramelized crust that is, in my opinion, the most delicious part of the bread. Southern cornbread is also generally made with buttermilk rather than regular milk and often utilizes yellow cornmeal rather than white. However, the coarseness of the grind can be anywhere from finely ground to very coarse; the latter of which is my favorite option to use.
What type of cornmeal should I use?
I prefer a coarsely ground cornmeal for this Brown Butter Buttermilk Skillet Cornbread because I think it lends a superior texture when baked in a cast-iron pan. The coarse grind offers a larger crumb to the finished bake, and though this cornbread is still very soft, there are plenty of crunchy cornmeal bits that get toasted along the way.
I prefer to use this cornmeal because it literally contains only one ingredient: whole grain corn. So many of the other cornmeal products sitting on the grocery store shelves are filled with unnecessary fillers, thickeners, and stabilizers that alter the flavor and texture of the finished product. If you would prefer to use a medium grind or fine grind for this cornbread you may adjust for your own preference, but I highly suggest you choose a cornmeal that only contains corn.
*One item of note for strict gluten-free eaters: The cornmeal that I’ve linked to does not contain gluten on it’s the label (because corn does not contain gluten), but it is not specifically labeled gluten-free as it is not packaged in a strictly gluten-free facility. If you are highly gluten-sensitive, they offer a medium grind option that is specifically labeled gluten-free.
Can I swap the buttermilk out for regular milk?
Yes, but I highly suggest you don’t because it offers a delicious buttery tang that really elevates the flavor of this Brown Butter Buttermilk Skillet Cornbread. If you go to make a batch and you don’t have any buttermilk on hand, or you are sensitive to the lactose in buttermilk and need an alternative, you can swap the buttermilk out for an equivalent amount of lactose-free milk or coconut milk + 2 tbsp apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.
How to brown butter
- Set a large cast-iron pan over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally.
- As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown.
- Once the butter has reached a stage where it is golden brown with some toasty dark brown bits, remove it from the stove immediately and carefully transfer to a heatproof bowl. *Because the cast-iron skillet you’re working with is black, it is even more imperative that you watch closely as it will be more difficult to see this transition than if you were using a light-colored pan. Butter can transition from a lovely toasty brown to burned and black in a matter of seconds.
What should I serve this Brown Butter Buttermilk Skillet Cornbread with?
- As a side with chili, like this Chili with Butternut Squash or this Chicken Poblano Chili
- As a side with soup, like this Chunky Tomato Basil Soup, this Roasted Broccoli Cauliflower Soup, this Roasted Butternut Squash Soup, or this Chicken Enchilada Soup
- With saucy brunch dishes, like this Shakshuka
- As a swap for brunch biscuits with Sausage Gravy
- As a BBQ staple alongside this Spicy Cabbage Slaw
- As a side for BBQ Chicken or this BBQ Chicken Salad with Buttermilk Jalapeno Ranch
- Alongside Southern Collard Greens with Ham Hock
- As a delicious side for salads like this Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado, this Creamy Raspberry Kale Salad, or this Wedge Salad with Horseradish Bleu Cheese Dressing
- As a base in place of sandwich bread for this Strawberry Poppy Seed Chicken Salad or this French Chicken Salad
- Smothered in savory 5-Minute Pimento Cheese or sweet Spiced Peach Butter
- With a sweet or savory compote butter
- Simply with a tab of simple salted butter and honey
What tools do I need to make this recipe?
- A large cast-iron skillet
- A large mixing bowl
- Measuring cups and measuring spoons
- A wooden spoon
- A whisk
- A spatula
- Potholders / oven mitts
Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Storage and Freezing
This Brown Butter Buttermilk Skillet Cornbread will keep in an airtight container at room temperature for up to 1-2 days, or in an airtight container in the refrigerator for up to 1 week.
You can freeze this cornbread in a freezer-safe container for up to 3 months. Allow to thaw in the refrigerator, then reheat for 10 minutes at 350 degrees F.
A note for special diets
This Brown Butter Buttermilk Skillet Cornbread is refined sugar-free and can easily accommodate gluten-free diets.
My preferred gluten-free flour mix is this one by Bob’s Red Mill. If you aren’t gluten-free, you can easily swap the GF flour out for traditional all-purpose flour.
If you’d like to make this recipe friendly for lactose-free diets, you can swap out the buttermilk for an equivalent amount of lactose-free milk or coconut milk + 2 tbsp of apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.

Brown Butter Buttermilk Skillet Cornbread
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Breads, Butters, and Jams
- Method: Stovetop + Oven
- Cuisine: Southern American
Description
This Brown Butter Buttermilk Skillet Cornbread is my take on southern cornbread, with a lightly sweetened buttermilk base, a coarse yellow cornmeal crumb, and a perfectly caramelized crust due to the baking magic of a good cast-iron skillet. If that weren’t delicious enough, this cornbread sets itself apart with a healthy dose of brown butter, which offers subtly nutty, toasty, and caramelized notes among its buttery swirls.
Ingredients
- 12 tbsp unsalted butter
- 1/2 cup pure maple syrup (may sub honey)
- 2 cups buttermilk (may sub for lactose-free milk/coconut milk + 2 tbsp apple cider vinegar – see notes)
- 3 large eggs, room temperature
- 1 1/2 cup coarse cornmeal (may sub for a fine or medium grind)
- 1 cup gluten-free baking flour mix (may sub for all purpose flour if you are not GF)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Instructions
- Preheat oven to 375 degrees F (190 C).
- Set a large cast-iron skillet over medium heat. Add butter and allow to melt, stirring with a wooden spoon occasionally.
- As the butter melts it will begin to foam. Watch the pan closely during this process as the color will quickly change from buttery yellow, to golden, to toasty brown.
- Once the butter has reached a stage where it is golden brown with some toasty dark brown bits, remove it from the stove immediately and carefully transfer to a large heatproof mixing bowl. *Because the cast-iron skillet you’re working with is black, it is even more imperative that you watch closely as it will be more difficult to see this transition than if you were using a light-colored pan. Butter can transition from a lovely toasty brown to burned and black in a matter of seconds.
- Add the maple syrup to the butter mixture and whisk together, then add the buttermilk and whisk again.
- At this point the mixture should be cool enough to add the eggs. You do not want to add them earlier as eggs hitting a hot bowl of butter are likely to scramble. Whisk the eggs in until evenly blended.
- Add the cornmeal, baking flour, baking powder, baking soda, and sea salt and whisk to combine until evenly blended.
- Using a spatula, transfer the cornbread batter back into the hot cast iron pan and carefully transer the pan to the oven.
- Bake for 30-35 minutes or until the top of cornbread begins to brown and a toothpick comes out clean. Allow to cool for 10 minutes before slicing and serving.
Notes
If you don’t have any buttermilk on hand or you are sensitive to the lactose in buttermilk and need an alternative, you can swap the buttermilk out for an equivalent amount of lactose-free milk or coconut milk + 2 tbsp apple cider vinegar. For best results, portion out your milk and add the vinegar directly to the milk to sour for 5 minutes before making the batter.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Nutrition
- Serving Size: 1 slice
- Calories: 399
- Sugar: 16 g
- Sodium: 529 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 119 mg
Mmm… yes please. I’ll eat the whole pan of this!
★★★★★
Give me all of this delicious cornbread!
★★★★★
OK, I’m sold. That shot with the honey: sold. Definitely making this, definitely using buttermilk.
★★★★★
I can’t believe I’ve never thought to use brown butter in cornbread — what a genius idea! It really makes this cornbread extra special.
★★★★★
I don’t have many words for this except, delicious!! The honey does make it look extra delicious too, my mouth is watering!
★★★★★
Brown butter and cornread sounds fantastic. I cant wait to try this version. Yum!
★★★★★
I could definitely see this disappearing quickly! It looks so moist and flavorful — really a great side dish, appetizer, or snack!
★★★★★
Brown butter and a caramelized bottom, this is a dream come true! Love this recipe and am making it for tomorrow’s lunch! Thanks for sharing.
★★★★★
My two things about cornbread — it has to be a little sweet and it has to be super crusty on the edges. Your recipe serves that up, and I’m making it tonight to pair with chili!
★★★★★
Wow, that skillet cornbread looks perfect. How did you get that crust so perfect. I have all the ingredients to try this recipe.
★★★★★
I am actually planning on making cornbread today and came across this. Made my mouth water. Now off to get the cornbread out of the oven. Such a tasty recipe.
★★★★★
I pretty much love any reason to use my cast iron skillet and man was this perfect! I’d never tried anything but northern cornbread (didn’t know that until after I read your recipe!), but I’m quite glad I tried your southern version because it was really really good, it didn’t last long, I’m going to making a second batch here very soon.
★★★★★
I love the addition of browned butter! Truly brings out the rich flavor and makes anything to taste better! Yum!
★★★★★
Cornbread is such a treat. My whole family loves it. I never made one in skillet but now you definitely got me interested into buying one. I must make this recipe. Love that is completely glute-free.
Not only do I just love cornbread, but I love THIS cornbread recipe. Seriously, the browned butter is perfect!
★★★★★
This brown butter buttermilk skillet cornbread is just what my cold weather chilis and stews are calling for!
★★★★★
Wow! I had no idea there were so many differences in cornbread. I live in Canada so it’s not something I ponder a lot. lol. I think I would prefer yours because it has a nice crust and coarser texture. The combination of browned butter and buttermilk also sounds like perfection.
★★★★★
This is seriously the best cornbread ever! I agree cornbread must always be made in a cast iron skillet nothing else gives you that amazing crust!
★★★★★
I have never actually tried cornbread. Mainly because I used to live in Canada, and I don’t think it is really a thing there. I really have to catch up fast! This looks amazing! Love that it is made in a skillet 🙂
★★★★★
We make this with the gluten free option and everyone loved it! Thanks so much!
★★★★★
I can already taste that mapley-bready-cornmealy goodness wafting from my cast iron skillet, trying to override the powerful scent of chili that will be filling my kitchen this weekend! Thanks for the recipe!
★★★★★
This cornbread sounds very interesting. Definitely making it soon because I love brown butter. Whereas cornbread is always my preferred snack.
★★★★★
The crust on this cornbread is absolutely perfect!
★★★★★
The top and sides of that cornbread would be my absolute favorites!! Love that caramelization! It looks amazing, I had already fallen in love with it from seeing it on Ig!
★★★★★
We are always looking for new recipes to try as a family. It has helped our kids to expand what they eat being involved in this. We found your recipe and are adding it to next week’s menu to try! YUM
Being from the Southern Gulf Coast cornbread has been a staple my entire life. I mean you can not eat beans or chili without cornbread then leftovers for breakfast. I love all of your tips and I always make mine in a cast iron skillet but I have never used browned butter. I can’t wait to try this!!
★★★★★
Very interesting to read about the differences between northern and southern cornbread. And I love the crispy brown bits too. I bet the brown butter adds a nice extra dimension to the flavor. I will try this recipe next time!
★★★★★
I have made this and it was a real treat. Absolutely delicious and that gritty texture… oh, want it again and again. Thanks so much for sharing!
★★★★★
I make cornbread all the time, and keep forgetting to make it in my cast iron skillet! Love your recipe here. Can’t wait to try!
★★★★★
I really like the idea of cornbread as a dessert. Much prefer that to savoury! The brown bits will definitely be the best bit!
★★★★★
My family loves cornbread and I love that this recipe is just as simple as the blue box, but so much healthier!
★★★★★
I love that this is made with browned butter! Such a delicious cornbread recipe!
★★★★★
I can’t wait to make this again! We had it last night with a huge pot of chili and it was fantastic! We love chili and cornbread together.
★★★★★
Brown butter makes everything taste so much better! Definitely have to try this out! Thanks.
★★★★★
I’d love to try this recipe. It looks so amazing! I only have a 12″ cast iron skillet (measuring 12″ across the top). Can you please tell me what size skillet you used for this recipe, so I may adjust accordingly if need be?
I used a Lodge 12′ skillet for this. I hope you enjoy!