Southern Skillet Cornbread Recipe
If you’re craving a golden, bakery-worthy bite straight from the heart of Dixie, this Southern Skillet Cornbread Recipe is exactly what you need. With its famously crispy crust and rich, tender crumb, this cornbread is as homespun as it gets—made with the simplest wholesome ingredients for a flavor experience that never fails to transport me back to kitchen tables crowded with laughter and comfort food. Whether you’re serving chili, stews, or just a generous pat of butter and honey, this is true Southern hospitality in every slice.
Ingredients You’ll Need
There’s real magic in how just a handful of kitchen staples can come together to create a timeless classic like this. Each ingredient in the Southern Skillet Cornbread Recipe plays a role: some for structure, others for that signature tang, a touch of sweetness, or the show-stopping crisp crust only cast iron can create.
- Yellow cornmeal: The star of the show, giving cornbread its distinct texture and sunshiny color.
- All-purpose flour: Adds a little soft structure so the cornbread isn’t too crumbly.
- Granulated sugar: A touch of sweetness to balance out the savoriness (feel free to tweak or omit for a more savory profile).
- Baking powder: Essential for a light, fluffy rise in every slice.
- Salt: Brings all the flavors together—don’t skimp!
- Buttermilk: The secret ingredient for that classic Southern tang and moist crumb.
- Large eggs: Bind everything deliciously together and add richness.
- Unsalted butter (melted): Brings luxurious flavor right into the batter, plus ensures a golden hue.
- Unsalted butter (for skillet): For swirling and coating the hot skillet, this creates the irresistible, crunchy crust.
How to Make Southern Skillet Cornbread Recipe
Step 1: Prep the Skillet and Oven
To start, crank up your oven to 425°F (220°C) and tuck your trusty 10-inch cast-iron skillet inside as it preheats. This step is crucial for that perfectly crisp exterior—the secret weapon in any good Southern Skillet Cornbread Recipe. A roaring hot skillet is what gives your bread that signature sizzle when the batter hits.
Step 2: Combine the Dry Ingredients
Grab a large mixing bowl and whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisking evenly distributes the leavening and salt so every bite tastes perfectly balanced and rises just right.
Step 3: Mix the Wet Ingredients
In a separate bowl, combine the buttermilk and eggs, whisking until silky smooth. Next, stream in the melted butter and stir until everything is fully incorporated. This step ensures your finished cornbread is rich and wonderfully moist.
Step 4: Unite Wet and Dry
Pour the wet mixture straight into the bowl with the dry ingredients. Using a spatula or large spoon, gently stir until just combined—no need to aim for a completely smooth batter. A few lumps are just fine! Overmixing can make your cornbread dense, and we want tender, lofty slices instead.
Step 5: Swirl and Sizzle
Carefully (using oven mitts) take the piping-hot skillet out of the oven. Add 2 tablespoons of unsalted butter, swirling it until the bottom and sides are thoroughly coated and the butter is bubbling and fragrant. This not only prevents sticking but helps form that signature crunchy crust.
Step 6: Pour and Bake
Quickly pour the batter into the sizzling skillet and spread it out in an even layer—you’ll hear that beautiful sizzle start right away. Slide the skillet back into the oven and bake for 20 to 25 minutes, or until your cornbread is a glorious golden brown and a toothpick in the center comes out clean.
Step 7: Cool and Enjoy
Once baked, allow the Southern Skillet Cornbread Recipe to cool for a few minutes before slicing. The aroma alone will have folks wandering into the kitchen—but letting it rest ensures tidy slices and a tender crumb.
How to Serve Southern Skillet Cornbread Recipe
Garnishes
A classic pat of creamy butter is always a winner, especially when it melts instantly on top of a warm wedge. For something extra special, drizzle a bit of honey or a sprinkle of flaky sea salt. Chopped chives, a dusting of smoked paprika, or even a dollop of pepper jelly can nudge the flavors into new, irresistible territory.
Side Dishes
The Southern Skillet Cornbread Recipe plays well with almost any comforting main dish. Serve it alongside hearty chili, slow-cooked collard greens, or a pot of smoky beans. It’s the perfect partner for barbecued meats, fried chicken, or a simple bowl of creamy tomato soup.
Creative Ways to Present
Cut the cornbread into thick Southern-style wedges for a rustic feel, or use cookie cutters to make charming rounds or hearts for a brunch spread. Hosting a party? Cube it up for mini cornbread bites to serve with savory spreads. Layer leftover slices in mason jar salads or crumble them for a distinctive cornbread stuffing.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Southern Skillet Cornbread Recipe slices in an airtight container at room temperature for up to two days, or stash in the fridge for up to four days. Keeping it tightly sealed helps lock in moisture and keeps that crumb perfectly tender.
Freezing
If you’re prepping ahead, wrap individual slices tightly in plastic wrap and then aluminum foil, or pop them into a zip-top freezer bag. The cornbread will stay flavorful for about three months. Thaw slices at room temperature or gently reheat straight from the freezer.
Reheating
To revive that just-baked taste, reheat slices in a 350°F (175°C) oven for 10 minutes wrapped loosely in foil, or pop them in the microwave for a few seconds. For a real treat, try crisping slices in a hot skillet with a dab of butter to bring back that golden crust.
FAQs
Can I make Southern Skillet Cornbread Recipe without a cast-iron skillet?
Absolutely! While a cast-iron skillet delivers the crispiest crust, you can use any oven-safe, heavy-bottomed pan or even a baking dish. Just be sure to preheat it and butter it well for the best possible result.
What if I don’t have buttermilk?
No buttermilk? No problem! Mix 1 cup of regular milk with a tablespoon of lemon juice or white vinegar, let it stand for 5 minutes, and use it as a substitute. The tangy flavor will come very close to the original.
Can I make it gluten-free?
Yes, simply swap the all-purpose flour with a gluten-free blend meant for baking. Check that your cornmeal is certified gluten-free to ensure safe and scrumptious cornbread for everyone!
How can I make the Southern Skillet Cornbread Recipe more savory?
For a less sweet version, skip the sugar and try mixing in 1/2 cup shredded cheddar cheese, diced jalapeños, or even chopped cooked bacon for a savory Southern twist.
What’s the best way to keep cornbread moist?
The key is not to overbake it and to store it in an airtight container once cooled. If reheating, a pat of butter or a drizzle of honey can help restore a freshly baked taste and moist texture.
Final Thoughts
Whether you’re new to baking or a cornbread connoisseur, this Southern Skillet Cornbread Recipe is a must-try—simple ingredients, easy steps, and full of that unbeatable Southern charm. Give it a go, and let your kitchen fill with the irresistible aroma and homey warmth of this true comfort food classic. Happy baking!
Print
Southern Skillet Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This classic Southern Skillet Cornbread recipe yields a moist and flavorful cornbread with a crisp crust, perfect for pairing with your favorite comfort foods.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 2 tablespoons unsalted butter (for skillet)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and place a 10-inch cast-iron skillet in the oven to heat.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk and eggs until smooth, then stir in the melted butter.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Prepare Skillet: Remove the hot skillet from the oven, add 2 tablespoons of butter, swirling to coat the bottom and sides.
- Bake: Immediately pour in the batter, spread evenly, and bake for 20–25 minutes until golden brown and cooked through.
- Serve: Cool slightly before slicing and serving.
Notes
- For a more savory version, omit the sugar and add cheese or jalapeños to the batter.
- Preheating the skillet helps create a crisp crust.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6 g
- Sodium: 370 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
