Southern Skillet Cornbread Recipe

Why You’ll Love This Recipe

I love this recipe because the contrast between the crunchy crust and tender interior makes every slice satisfying. Preheating my cast-iron skillet before adding the batter helps create those beautifully browned, crisp edges.

I also like how straightforward the ingredients are. Traditional Southern-style cornbread doesn’t need to be complicated, and I can have it mixed and in the oven within minutes.

Another reason I make skillet cornbread is its versatility. I can keep it simple for a traditional side dish or add cheese, jalapeños, corn, or herbs when I want extra flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Large eggs
• Melted butter or bacon drippings
• Vegetable oil or additional fat for the skillet

Directions

1. I preheat my oven to 425°F (220°C). I place a 10-inch cast-iron skillet in the oven while it preheats so the skillet becomes very hot.
2. In a large bowl, I combine the cornmeal, flour, baking powder, baking soda, and salt.
3. In a separate bowl, I whisk together the buttermilk, eggs, and melted butter or bacon drippings.
4. I pour the wet ingredients into the dry ingredients and gently stir just until combined. I avoid overmixing because I want the finished cornbread to remain tender.
5. I carefully remove the hot skillet from the oven and add a small amount of oil, butter, or bacon drippings. I swirl it around to coat the bottom and sides.
6. I immediately pour the cornbread batter into the hot skillet. I listen for a slight sizzle when the batter touches the pan, which helps create the crisp crust I want.
7. I return the skillet to the oven and bake for about 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. I let the cornbread rest in the skillet for about 5 to 10 minutes before slicing it into wedges.
9. I serve it warm, either plain or with butter.

Servings and Timing

I usually cut a 10-inch skillet of cornbread into 8 generous wedges.

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Resting time: 5–10 minutes
• Total time: About 40 minutes
• Servings: 8

Variations

For cheesy skillet cornbread, I fold shredded cheddar cheese into the batter before baking. I sometimes sprinkle a little extra cheese over the top as well.

When I want some heat, I add finely chopped jalapeños or green chiles. I can combine jalapeños with cheddar for a spicy, cheesy variation.

For additional corn flavor and texture, I fold drained corn kernels into the batter. Fresh, frozen, or canned corn can work as long as I remove excess moisture.

When I want a slightly sweeter cornbread, I add a small amount of sugar or honey. I adjust the amount according to how much sweetness I prefer.

For an especially savory Southern-style version, I use bacon drippings instead of butter. I find that the rendered fat adds a smoky flavor and helps produce an excellent skillet crust.

Storage/Reheating

I let leftover cornbread cool completely before placing it in an airtight container. I can keep it at room temperature for about 1 to 2 days or refrigerate it for up to about 5 days.

For longer storage, I wrap individual pieces well and freeze them in a freezer-safe container for up to 3 months. I thaw them at room temperature or overnight in the refrigerator before reheating.

To reheat cornbread, I place it in a 350°F (175°C) oven for about 10 minutes, or until warmed through. I sometimes cover it loosely with foil to prevent it from becoming too dry.

When I need a quicker option, I microwave an individual slice briefly. I like adding a little butter before serving to restore some moisture and richness.

FAQs

Why do I preheat the skillet for Southern cornbread?

I preheat the cast-iron skillet because the hot surface immediately begins cooking the bottom of the batter. This technique helps me create the crisp, browned crust that makes skillet cornbread distinctive.

Does Southern cornbread contain sugar?

Recipes vary. Many traditional Southern cornbread recipes contain little or no sugar, while other versions include some sweetness. I can leave the sugar out entirely for a savory cornbread or add a small amount when I prefer a sweeter flavor.

Can I make skillet cornbread without buttermilk?

Yes. If I don’t have buttermilk, I can use a homemade substitute by combining regular milk with a little lemon juice or vinegar and letting it stand briefly before using it.

Can I make Southern cornbread without a cast-iron skillet?

Yes. I can use another oven-safe skillet or a baking dish. However, I find that cast iron produces an especially crisp, evenly browned crust because it retains heat so well.

What can I serve with Southern Skillet Cornbread?

I love serving it with chili, barbecue, collard greens, beans, fried or roasted chicken, stews, and soups. I also enjoy a warm slice with butter, honey, or preserves.

Conclusion

Southern Skillet Cornbread is a simple recipe I return to whenever I want a comforting side dish with plenty of texture and corn flavor. I love the crisp golden edges that come from a hot cast-iron skillet and the tender, crumbly center created with cornmeal and buttermilk. Whether I keep it traditional or add cheese, jalapeños, or corn, I can serve this homemade cornbread alongside countless comforting meals.

Southern Skillet Cornbread Recipe

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Southern Skillet Cornbread is a classic savory side dish with a crisp, golden crust and a tender, crumbly center. Baking the batter in a preheated cast-iron skillet creates signature crunchy edges that pair perfectly with chili, beans, greens, soups, and hearty meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes
• Yield: 8 wedges
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

• Yellow cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Large eggs
• Melted butter or bacon drippings
• Vegetable oil or additional fat for the skillet

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Instructions

1. Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats so the skillet becomes very hot.
2. In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, eggs, and melted butter or bacon drippings.
4. Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to keep the cornbread tender.
5. Carefully remove the hot skillet from the oven. Add a small amount of vegetable oil, butter, or bacon drippings and swirl to coat the bottom and sides.
6. Immediately pour the cornbread batter into the hot skillet. The batter should sizzle slightly when it touches the hot surface.
7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread rest in the skillet for 5 to 10 minutes.
9. Slice into wedges and serve warm, plain or with butter.

Notes

• Preheating the cast-iron skillet is important for creating a crisp, deeply browned bottom and edges.
• For cheesy cornbread, fold shredded cheddar into the batter and optionally sprinkle additional cheese over the top before baking.
• Add finely chopped jalapeños or green chiles for a spicy variation.
• Drained fresh, frozen, or canned corn kernels can be folded into the batter for additional corn flavor and texture.
• Add a small amount of sugar or honey if you prefer slightly sweeter cornbread.
• Bacon drippings can replace the melted butter for a smokier, more savory flavor and crisp crust.
• If buttermilk is unavailable, combine regular milk with a small amount of lemon juice or vinegar and let it stand briefly before using.
• An oven-safe skillet or baking dish can replace cast iron, although the crust may be less crisp.
• Store cooled cornbread in an airtight container at room temperature for 1 to 2 days or refrigerate for up to 5 days.
• Freeze well-wrapped individual pieces in a freezer-safe container for up to 3 months.
• Reheat in a 350°F (175°C) oven for about 10 minutes, covering loosely with foil if needed to prevent drying.

Nutrition

• Serving Size: 1 wedge
• Calories: 240 kcal
• Sugar: 3 g
• Sodium: 430 mg
• Fat: 11 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 65 mg