Southern Skillet Cornbread Recipe
If there’s one dish that instantly transports me to the heart of the South, it’s a classic Southern Skillet Cornbread Recipe. Golden, tender, and with that irresistible crispy crust only a hot cast iron skillet can deliver, this cornbread is comfort food at its finest. Whether you’re serving it alongside a steaming bowl of chili or enjoying a warm wedge with a pat of butter, this recipe is pure Southern hospitality in every bite. Simple ingredients, easy steps, and a whole lot of heart—this is the cornbread you’ll want to bake again and again.
Ingredients You’ll Need
The beauty of this Southern Skillet Cornbread Recipe lies in its straightforward, honest ingredients. Each one brings something essential: rich flavor, a moist crumb, or that signature golden hue. Here’s what you need and why it matters:
- Yellow cornmeal: This is the soul of cornbread—choose a good, fresh cornmeal for the best flavor and brilliant color.
- All-purpose flour: Adds just enough structure to keep the bread tender but not crumbly.
- Granulated sugar (optional): Just a touch to balance flavors; leave it out for a truly savory, old-school version.
- Baking powder: Gives your cornbread that lovely rise and light texture.
- Baking soda: Works with the buttermilk to add tenderness and a subtle tang.
- Salt: Essential to bring out all the other flavors—don’t skip it!
- Buttermilk: The secret to a moist crumb and that classic Southern tang.
- Large eggs: Bind everything together and add a bit of richness.
- Unsalted butter (melted): For a deliciously buttery taste in every bite.
- Bacon drippings or vegetable oil (for skillet): Creates that unforgettable crispy, golden crust and infuses the bread with extra flavor.
How to Make Southern Skillet Cornbread Recipe
Step 1: Preheat Your Skillet
Start by setting your oven to 425°F and sliding your trusty 10-inch cast iron skillet inside. Letting the skillet preheat is the not-so-secret trick to achieving that crave-worthy, crackly crust on your Southern Skillet Cornbread Recipe. Don’t rush this step—hot skillet, happy cornbread!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if you’re using it), baking powder, baking soda, and salt. Combining these dry ingredients first ensures everything is evenly distributed, so every bite tastes just right.
Step 3: Whisk the Wet Ingredients
Grab another bowl and whisk up the buttermilk, eggs, and melted butter. The buttermilk’s tang, the richness of the eggs, and that buttery goodness come together here, setting the foundation for a moist, flavorful cornbread.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mixture, stirring gently until just combined. The key here is not to overmix—stop as soon as the flour streaks disappear. Overmixing can make your cornbread tough, and we’re aiming for tender perfection!
Step 5: Sizzle and Bake
Carefully remove your piping-hot skillet from the oven and add your bacon drippings or vegetable oil, swirling to coat the bottom and sides. Immediately pour in your batter—it should sizzle on contact. This is the magic moment for that iconic crust! Slide the skillet back into the oven and bake for 20 to 25 minutes, until the top is golden and a toothpick comes out clean.
Step 6: Cool and Serve
Let your Southern Skillet Cornbread Recipe cool in the skillet for about 5 minutes before slicing into wedges. This brief rest lets the crumb set while keeping all the warmth and flavor locked in.
How to Serve Southern Skillet Cornbread Recipe
Garnishes
A pat of creamy butter melting over a hot slice is classic, but you can also drizzle on honey or scatter a few flakes of sea salt for extra flavor. If you love a savory twist, try a sprinkle of shredded cheddar or some fresh chives on top—your guests will swoon.
Side Dishes
The Southern Skillet Cornbread Recipe shines alongside hearty mains. Serve it with smoky chili, braised collard greens, or a big pot of beans. It’s also the ultimate partner for fried chicken, barbecue, or a bowl of gumbo—every bite soaks up all those delicious juices.
Creative Ways to Present
Cut your cornbread into rustic wedges for a family-style table, or use a biscuit cutter for bite-sized rounds perfect for parties. For an extra-special touch, bake the batter in mini skillets or muffin tins so everyone gets their own crispy edge.
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. If you want to keep it longer, pop it in the fridge—it’ll stay fresh for about a week, ready for snacking or quick meals.
Freezing
Cornbread freezes beautifully. Wrap slices tightly in plastic wrap and then in foil, or place them in a freezer bag. They’ll keep for up to three months. Thaw overnight in the refrigerator or on the counter before reheating.
Reheating
To bring back that fresh-from-the-oven magic, warm your cornbread in a 350°F oven for about 10 minutes, or microwave individual slices for 20-30 seconds. A quick reheat revives the texture and makes the flavors sing again.
FAQs
Can I make this Southern Skillet Cornbread Recipe without a cast iron skillet?
Absolutely! While a cast iron skillet creates the crispiest crust, you can use any oven-safe skillet or even a baking dish. Just make sure it’s preheated and well-oiled to help mimic that signature texture.
Is it possible to make this recipe gluten-free?
Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. The texture will be slightly different, but you’ll still get delicious results.
How do I add extra flavor to my cornbread?
Get creative! Stir in shredded cheddar, chopped jalapeños, green onions, or even crispy cooked bacon before baking. These mix-ins take your Southern Skillet Cornbread Recipe to the next level.
Can I use regular milk if I don’t have buttermilk?
If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk, then let it sit for 5 minutes before using. This gives you that same tang and rise.
What’s the best way to get that perfect golden crust?
Preheating your skillet and using bacon drippings or oil are key. When you pour the batter into the hot, greased pan, it starts cooking instantly, resulting in that coveted crispy, golden edge.
Final Thoughts
There’s just something special about sharing a warm, freshly baked Southern Skillet Cornbread Recipe with family and friends. Whether you’re new to Southern cooking or it’s a cherished tradition, give this recipe a try—it’s simple, satisfying, and sure to win over every table it graces.
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Southern Skillet Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Southern Skillet Cornbread recipe delivers a golden, crispy crust with a tender, moist crumb inside. Made with a blend of yellow cornmeal, all-purpose flour, and buttermilk, it’s a classic comfort side dish perfect for pairing with chili, greens, or enjoyed warm with butter and honey. Using a hot cast iron skillet and bacon drippings gives it an authentic southern charm and irresistible sizzle.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 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
For the Skillet
- 2 tablespoons bacon drippings or vegetable oil
Instructions
- Preheat skillet and oven: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven to heat while you prepare the batter. The hot skillet will help create a crispy crust.
- Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and blended.
- Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients and gently stir just until the mixture is combined. Avoid overmixing to keep the cornbread tender.
- Prepare the skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the bacon drippings or vegetable oil to the skillet and swirl to coat the bottom and sides fully.
- Pour batter and bake: Immediately pour the batter into the hot skillet. The batter should sizzle on contact, which helps form a crisp crust. Return the skillet to the oven.
- Bake until golden: Bake for 20 to 25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the skillet from the oven and let the cornbread cool for about 5 minutes before slicing. Serve warm with butter, honey, or your favorite accompaniments.
Notes
- For extra flavor, stir in 1/2 cup shredded cheddar cheese or chopped jalapeños into the batter before baking.
- Using coarse stone-ground cornmeal will give a more rustic texture.
- Best served warm with butter and honey, or alongside chili, greens, or barbecue dishes.
- Bacon drippings add a classic savory touch, but vegetable oil works great for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
