Crispy Skillet Cornbread with Buttermilk and Chives
A golden, tender cornbread baked in a hot cast-iron skillet, featuring a delicate crumb and fresh chive garnish for a perfect balance of rustic and bright. This southern-inspired quick meals ready in about 32 minutes pairs Yellow cornmeal, All-purpose flour, Baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Yellow cornmeal
- 1/2 cup All-purpose flour
- 2 tsp Baking powder
- 3/4 cup Buttermilk
- 2 tbsp, melted Butter
- 2 tbsp, finely chopped Chives
Instructions
- Step 1: Preheat oven to 400°F (200°C) and heat a 10-inch cast-iron skillet over medium heat for 5 minutes until shimmering.
- Step 2: Whisk cornmeal, flour, and baking powder in a bowl. Stir in melted butter and buttermilk until just combined — do not overmix.
- Step 3: Pour batter into hot skillet, spreading evenly. Bake 20-22 minutes until golden brown and a toothpick inserted comes out clean. Sprinkle with chopped chives immediately after removing from oven.
Frequently asked questions
How long does Crispy Skillet Cornbread with Buttermilk and Chives take to make?
Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Skillet Cornbread with Buttermilk and Chives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow cornmeal from drying out.
Can I substitute ingredients in Crispy Skillet Cornbread with Buttermilk and Chives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Skillet Cornbread with Buttermilk and Chives for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Skillet Cornbread with Buttermilk and Chives?
Southern quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Excellent cornbread! The buttermilk made it perfect. Will make again.
- ★★★★★
Loved it! Made it for my kids and they devoured it. So crispy and flavorful.
- ★★★★☆
Easy and quick. The skillet made it extra crispy. Only thing, it took a bit longer than expected.
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