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Southern Skillet Cornbread

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Southern skillet cornbread is a classic dish that has been a staple in Southern cuisine for generations. This cornbread is known for its crispy edges and moist, tender inside.

It is made with simple ingredients including cornmeal, flour, eggs, buttermilk, baking powder and baking soda to help it rise. There is no sugar in this cornbread.

If you are looking for Northern-style cornbread that is as sweet as cake, you will love this Marie Callender’s copycat Cornbread recipe.

Looking down on cornbread baked in a cast iron skillet with two slices cut out and placed on small plates topped with butter and honey.

The key to making a great Southern skillet cornbread is to use a cast-iron skillet, which helps to create that crispy crust on the bottom and sides. The skillet is heated until it is smoking hot, then a little bit of oil, bacon grease, or butter is melted before the batter is added, which gives the cornbread an even crispier crust.

What you’ll need

Ingredients needed to make Southern Skillet Cornbread.
  • Bacon Grease – this is a favorite and adds the most flavor, but melted butter or cooking oil will work too…when you can’t find your jar of bacon drippings!
  • Yellow Cornmeal (not-self-rising) – white cornmeal will both work.
  • All-purpose Flour
  • Baking Powder and Baking Soda – to help the cornbread rise. Make sure it’s fresh!
  • Salt – Kosher or sea salt
  • Buttermilk – adds even more flavor and reacts with the baking soda and creates carbon dioxide gas to the cornbread light and fluffy.
  • Large Eggs
  • 10-inch Cast Iron Skillet, mixing bowls, and a whisk or wooden spoon.

Be sure to check out the detailed printable recipe card below

A wedge of skillet cornbread on a small plate topped with butter and honey with the skillet in the background.

How to make Southern Skillet Cornbread

Preheat oven to 425° F.

When oven is hot, place the cast iron skillet in the oven and allow it to heat for 10 minutes.

While the skillet is heating, mix the cornmeal, flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.

Yellow cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl.

Mix the buttermilk, eggs, and melted bacon grease or butter in a separate bowl.

Eggs, buttermilk, and melted butter in a mixing bowl with a wire whisk.

Add the wet ingredients to the the bowl with the dry ingredients and stir with a spoon to combine. You only need to mix until the batter is moistened. There will be a few lumps or dry spots. Do not over mix!

Cornbread batter mixed in a large mixing bowl.

Carefully remove the HOT skillet from the oven and place on a trivet. Add one-tablespoon of bacon drippings or melted butter and swirl around in a circular motion to coat the bottom and halfway up the sides of the skillet.

A pat of butter melting in a cast iron skillet.

Add the cornbread batter to the skillet and return to the oven.

Cornbread batter in a hot cast iron skillet.

Bake for 25 to 30 minutes or until the top of the cornbread is golden brown and starting to pull away from the sides. They center should spring back when pressed and a toothpick inserted into the center should come out clean.

Looking down on a baked skillet cornbread with small bowls of honey and butter in the background.

Remove from oven and place on a wire rack to cool for 10 minutes before slicing.

FAQs

What if I don’t have buttermilk?

Simply mix 2-cups of whole milk (minus 2 tablespoons) with two tablespoons of white vinegar or lemon juice. Let the mixture sit for 5 to 8 minutes before using.

What if I can’t have dairy?

You can substitute CashewMilk mixed with white vinegar as written above. There is less fat so it may be a bit drier and more crumbly.

Can I use shortening in this recipe?

Yes, you can substitute Crisco vegetable shortening or any light colored oil. Do not use olive oil, the taste is too strong.

Can I use a 12-inch cast iron skillet?

Yes that will work. Your cornbread will be thinner with the large pan so your baking time will probably be less. Keep an eye on it!

Recipe Tips

  • Cornbread is best served hot out of the oven.
  • Store leftover cornbread in an airtight container in the refrigerator for a day or two. Store in the freezer for longer storage.
  • Once the baking soda starts to “fizz” and gets puffy, it needs to go into the oven to bake. Skillet cornbread is not something that you want to mix together ahead of time.

Tools used

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

Serving suggestions

This homemade, southern-style cornbread is perfect for any occasion, from family dinners to potlucks to backyard barbecues. These are some of my favorites:

The possibilities are endless. What do you serve your cornbread with?

Enjoy!!

Looking down on cornbread baked in a cast iron skillet with two slices cut out and placed on small plates topped with butter and honey.

Skillet Cornbread

Southern skillet cornbread is known for its crispy edges and moist, tender inside. Made with cornmeal, flour, eggs, buttermilk, baking powder.
5 from 1 vote
Print Rate
Course: Bread
Cuisine: American
Keyword: cast iron skillet cornbread
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Servings: 8 Servings
Calories: 318kcal
Author: Lisa Johnson

Equipment

  • Cast Iron Skillet

Ingredients

  • 2 cups yellow cornmeal not self-rising
  • .75 cup all-purpose flour
  • 2 teaspoons baking powder make sure it's fresh
  • 0.5 teaspoon baking soda definitely needs to be fresh
  • 1 teaspoon kosher salt or sea salt
  • 2 cups buttermilk
  • 2 large eggs
  • .25 cup bacon grease melted butter or light oil
  • butter and honey for serving

Instructions

  • Preheat oven to 425° F. When oven is hot, place the cast iron skillet in the oven and allow it to heat for 10 minutes.
  • While the skillet is heating, mix the cornmeal, flour, baking powder, baking soda, and salt together in a large mixing bowl. Set aside.
  • Mix the buttermilk, eggs, and melted bacon grease or butter together in a separate bowl.
  • Add the wet ingredients to the the bowl with the dry ingredients and stir with a spoon to combine. You only need to mix until the batter is moistened. There will be a few lumps or dry spots. Do not over mix!
  • Carefully remove the HOT skillet from the oven and place on a trivet. Add one-tablespoon of bacon drippings or melted butter and swirl around in a circular motion to coat the bottom and halfway up the sides of the skillet.
  • Add the cornbread batter to the skillet and return to the oven. Bake for 25 to 30 minutes or until the top of the cornbread is golden brown and starting to pull away from the sides. They center should spring back when pressed and a toothpick inserted into the center should come out clean.
  • Remove from oven and place on a wire rack to cool for 10 minutes before slicing. Serve from the pan.

Notes

  • Don’t have buttermilk: mix 2-cups of whole milk (minus 2 tablespoons) with two tablespoons of white vinegar or lemon juice. Let the mixture sit for 5 to 8 minutes before using.
  • Cornbread is best served hot out of the oven.
  • Store leftover cornbread in an airtight container in the refrigerator for a day or two. Store in the freezer for longer storage.
  • Once the baking soda starts to “fizz” and gets puffy, it needs to go into the oven to bake. Skillet cornbread is not something that you want to mix together ahead of time.
  • It is best to store cornmeal in the refrigerator or freezer.

Nutrition

Calories: 318kcal | Carbohydrates: 41g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 454mg | Potassium: 340mg | Fiber: 4g | Sugar: 4g | Vitamin A: 167IU | Calcium: 124mg | Iron: 2mg

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3 Comments

  1. Corn bread is my FAVORITE!!! This looks delicious!!! Thanks for linking up to our Link Party Palooza – if you ever want to contribute to SomewhatSimple.com on a regular basis, we’d love to have you on our team! Shoot me an email! 🙂

  2. Mmm…we’ll be making chili next week for Halloween, this cornbread will go perfect with it. Thanks for linking up to the Creative K Kids’ Tasty Tuesday!

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