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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.

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

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

Find it online: https://thefamilycooking.com/southern-skillet-cornbread-recipe/