Southern Skillet Cornbread Recipe
If you’ve ever wanted to capture the essence of the South in a single bite, this is your moment! The Southern Skillet Cornbread Recipe is everything you love about classic cornbread: golden and crisp on the outside, marvelously tender within, and always ready to soak up a slick of melty butter or the juices from your favorite bowl of chili. This version celebrates the timeless marriage of cornmeal and buttermilk and is baked in a sizzling-hot cast iron skillet for that irresistible, savory crust—a simple, honest treat that feels like a warm hug from Dixie. Whether you’re new to homemade cornbread or you grew up on it every Sunday, this recipe will instantly become your go-to for comfort and tradition.
Ingredients You’ll Need
It’s amazing how a handful of humble, accessible pantry staples can transform into such a soul-satisfying bread. Each ingredient in the Southern Skillet Cornbread Recipe plays a crucial role in delivering the crumbly texture, deep flavor, and that iconic sunshiny color we crave.
- Stone-ground cornmeal: The star of the show—stone-ground cornmeal gives the bread its hearty bite and signature flavor. If you can find it, always opt for stone-ground!
- All-purpose flour: Adds a little tenderness, helping the cornbread hold together without being too dense.
- Granulated sugar (optional): Just a touch, if you like; Southern cooks are divided, but sugar balances out the cornmeal’s slight bitterness.
- Baking powder: This ensures your bread rises tall and proud, creating a light, satisfying crumb.
- Baking soda: Works in harmony with the buttermilk, supporting an even and fluffy texture.
- Salt: Don’t be tempted to skip it—it’s essential for bringing out every flavor note!
- Buttermilk: This is your secret weapon. Buttermilk guarantees a tender, moist interior and lends a subtle, pleasing tang.
- Large eggs: They bind it all together to create a cohesive, perfectly sliceable bread.
- Unsalted butter (melted): Butter makes everything better, imparting richness and flavor throughout.
- Bacon grease or additional butter: Heating your skillet with this means a golden, crunchy crust that’s downright addictive.
How to Make Southern Skillet Cornbread Recipe
Step 1: Preheat and Prep Your Skillet
Crank up your oven to 425°F (220°C) and slide your trusty 9-inch cast iron skillet inside. Letting the skillet preheat alongside your oven is essential; this step is what ensures your Southern Skillet Cornbread Recipe develops that delectable, golden-brown crust that makes folks swoon. The aroma alone is worth it!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and—if you’re feeling it—a spoonful of sugar. Giving everything a good stir evenly disperses the leavening agents, so your cornbread bakes up light and tall with every bite equally seasoned.
Step 3: Combine the Wet Ingredients
In a smaller bowl, whisk the buttermilk and eggs until they’re beautifully blended. Pour in your melted butter and give another quick whisk. This mixture is the secret to that tender, moist interior that has folks reaching for seconds (and thirds).
Step 4: Blend Wet and Dry (But Don’t Overmix!)
Pour the wet mixture into your bowl of dry ingredients. Using a spatula or wooden spoon, gently fold everything together just until combined—don’t worry about a few lumps. Overmixing is the number one enemy of tender cornbread, so a light touch is your best friend here.
Step 5: Prep the Skillet and Pour the Batter
Carefully (with oven mitts!) remove the hot skillet and swirl in the bacon grease or additional butter, making sure the bottom and sides are coated. The heat and fat instantly create a sizzling base that practically fries the batter on contact, unlocking that distinctive crust your Southern Skillet Cornbread Recipe deserves. Pour in the batter, smoothing the top gently.
Step 6: Bake to Golden Perfection
Pop the skillet back in the oven and bake for 20 to 25 minutes, or until the top is deeply golden and a toothpick in the center comes out clean. Hold back your anticipation just a little—let it cool slightly before slicing to keep it tender and picture-perfect.
How to Serve Southern Skillet Cornbread Recipe
Garnishes
The absolute classic is a generous pat of butter, melting into every nook and cranny. Add a drizzle of honey for a kiss of sweetness, or scatter a pinch of flaky salt across the top for modern flair. A dusting of chopped chives or even a sprinkle of cheddar cheese is a lovely way to make it your own.
Side Dishes
Southern Skillet Cornbread Recipe is a true chameleon—it plays well with hearty bowls of chili, tangy collard greens, barbecue favorites, or even a simple fresh bean salad. On a cozy night, serve it alongside a creamy chicken stew or with eggs for brunch; the options are as boundless as your cravings.
Creative Ways to Present
Go beyond the basic wedge! Cube the cornbread for a rustic crouton in salads, cut into strips for dunking into soups, or layer slices in a Southern-style trifle (yes, really!) with whipped cream and fruit. Mini skillets make adorable, individual servings at gatherings, and leftover cornbread even shines as the base for breakfast strata or savory bread pudding.
Make Ahead and Storage
Storing Leftovers
Store any leftover Southern Skillet Cornbread Recipe in an airtight container at room temperature for up to two days. For longer freshness, refrigerate slices—the flavor deepens, and the crumb holds up beautifully.
Freezing
Wrap cooled slices or the whole round tightly in plastic wrap, then a layer of foil, and freeze for up to two months. Thaw at room temperature or overnight in the fridge, and your cornbread will be nearly as good as fresh.
Reheating
To restore the cornbread’s warmth and crisp crust, reheat slices in a 350°F (175°C) oven for about 10 minutes, or microwave a wedge for 20 to 30 seconds for speedier satisfaction. If you’re pressed for time, popping it in the toaster oven works wonders!
FAQs
Can I make this Southern Skillet Cornbread Recipe without a cast iron skillet?
Absolutely! While cast iron delivers the most iconic crust, you can use any oven-safe skillet or even an 8×8-inch baking dish. Just be sure to preheat your pan and add a bit of grease for that golden edge.
What can I substitute for buttermilk?
If you’re out of buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 1/4 cups of milk and let it stand for 5 minutes. The tang and acidity are just what this recipe needs for the right rise and flavor.
Is there a gluten-free version of this cornbread?
Yes! Swap the all-purpose flour for your favorite gluten-free blend (ideally one with xanthan gum). Double-check that your cornmeal is gluten-free as well, and you’ll have a delicious alternative.
How do I avoid dry or crumbly cornbread?
The keys are not overbaking and not overmixing your batter. Take it out when a toothpick comes out clean and let it cool just a bit before cutting. Using full-fat buttermilk and real butter helps lock in moisture, too!
Can I add mix-ins like cheese or jalapeños?
Go for it! Add up to 1/2 cup of extras like shredded cheddar, chopped jalapeños, crumbled bacon, or fresh corn kernels into the batter right before baking. It’s a fun way to put your own stamp on the classic.
Final Thoughts
Once you experience the crisp, sun-gold edges and pillowy crumb of this Southern Skillet Cornbread Recipe, it’s sure to find a permanent spot at your table. Don’t be surprised if it sparks memories, brings smiles, and disappears in record time—give it a try, and let each bite transport you straight to the heart of Southern hospitality.
Print
Southern Skillet Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, comforting flavors of Southern Skillet Cornbread, a classic recipe that pairs perfectly with a variety of dishes or stands deliciously on its own.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (preferably stone-ground)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
Wet Ingredients:
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons bacon grease or additional butter for greasing the skillet
Instructions
- Preheat and Prep: Preheat the oven to 425°F (220°C) and place a 9-inch cast iron skillet in the oven.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk and eggs, then stir in melted butter. Pour the wet mixture into the dry ingredients and mix.
- Prepare Skillet: Remove the hot skillet from the oven, add bacon grease or butter, and swirl to coat.
- Bake: Pour the batter into the skillet and bake for 20–25 minutes until golden brown and set.
- Serve: Cool slightly, slice, and enjoy warm.
Notes
- Enhance with corn kernels or cheddar cheese for added texture and flavor.
- Serve warm with butter, honey, chili, or greens.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
