Skillet Southern Cornbread Recipe

What makes Skillet Southern Cornbread so good?

Unlike other kinds of cornbread, southern style cornbread is made with cornmeal and buttermilk and oven baked in a cast iron skillet.

I like how the cast iron skillet is able to bake this bread crunchy on the outside while keeping the inside of this bread so moist and tasty.

Have you tried my Jiffy Cornbread Stuffing Casserole?

Made with cornbread crumbles, seasonings, and broth, that simple recipe is savory and moist, making it perfect for serving with your favorite turkey or chicken meal. Both this recipe for southern cornbread and that recipe for cornbread casserole are great tasting alternatives to the usual cornbread.

To make this recipe you will need a cast iron skillet that can be baked with. You can find cast iron skillets here.

Why you will love this tasty cornbread recipe

Southern cast iron cornbread has a unique taste and texture that is unlike typical cornbread. Thanks to the cast iron skillet used to bake the bread in, this bread has a crispy, golden-brown crust with a moist and tender interior.

Here is what else you will like about this recipe.

• Unlike other cornbreads, this cornbread has no added sugar which means that you get a more authentic corn taste thanks to the cornbread.
• Personalizing this recipe is as easy as swapping out part of the oil with bacon drippings or adding a sliced jalapeño pepper.
• This cornbread is versatile enough to be served for breakfast with a bit of syrup on top, on the side with a bowl of chili, or as is with a bit of butter.
• Leftovers taste great the next day and makes for a great on the go snack.

Ingredients you will need to make southern skillet cornbread.

• Cornmeal. I like stone-ground cornmeal for texture. Any cornmeal should work though.
• Flour. Flour is added to lighten up the texture.
• Baking Powder and Baking Soda are both used as leaveners.
• Butter. Your butter should be melted and then cooled to room temperature.
• Salt. This can be adjusted.
• Buttermilk. Adds a bit of 'tang' to the flavor and aids in the leavening.
• Eggs. Have your eggs at room temperature for optimal blending.
• Vegetable Oil. Used for coating the skillet.

Expert Tip 👉 For a more 'authentic' cornbread, swap out your vegetable oil with bacon drippings.

How to make this Skillet Southern Cornbread Recipe

Prep Time: 15 minutes .
Bake Time: 20-24 minutes .
Servings: 8 .
How to Serve: As a side with a meal or as is with a pat of butter on top.
Notes: A 10-12" cast iron skillet works in this recipe. It is a good idea to use a handle cover or pot holder for the handle as it will be hot .

1. Prepare. Start by placing your skillet into your oven and preheating the oven with the skillet to 425°f. Also, have a safe location to place a hot skillet on when you take it out of the oven to work. Some folks like to use a thick wooden cutting board or trivet for example.
2. Dry Ingredients. In a large mixing bowl, use a whisk to combine together the flour, cornmeal, baking powder, baking soda, and salt.
3. Wet Ingredients In a medium bowl, use a clean whisk or fork to combine together the buttermilk, eggs, and melted butter.
4. Combine. Add the wet ingredients from the last bowl to the large mixing bowl and use a rubber spatula or similar item to mix the ingredients until just combined.
5. Transfer. Very carefully take the warmed skillet out of your oven and place it on the safe location that you set out in the first step. Pour the oil over the skillet and swirl or move it around so the the skillet is fully coated with with the oil. Lastly, transfer your batter to the warm skillet, evenly spreading it out use the spatula or the backside of a spoon.
6. Bake. Carefully return the skillet to your oven and bake the cornbread until it is golden brown around the edges and the center appears to be cooked through.
7. Cool. Allow the bread to cool for a five to 10 minutes in the skillet before transferring it to a cooling rack or plate to fully cool.

Tips for making the best homemade cornbread.

This recipe works well in a 10-12" skillet. When using your skillet, keep in mind that cast iron skillets are heavier than most other skillets and that this skillet will be hot. Please take precautions.

More helpful tips for you.

1. Cornmeal is important in this recipe. For a more 'authentic' southern cornbread, use a good quality cornmeal. You can also swap out the flour with cornmeal for a more dense cornbread.
2. It is important that the skillet is first coated with the oil or fat and that the oil or fat gets warmed up in the skillet. This will help the bread get that nice crust.
3. Allow the cornbread to sit in the skillet after baking for up to 10 minutes to allow it to set properly and prevent the center from crumbling. Then you can carefully invert the cornbread onto a plate for slicing.

How to store homemade southern cornbread.

Once your cornbread has fully cooled it can be stored in an airtight container or tightly wrapped. When properly stored, cornbread should keep for up to three days at room temperature, a week when refrigerated, or frozen for up to a few months.

You may also be interested in these recipes that you can serve your cornbread with.

• CrockPot Baked Beans Recipe
• Easy Crock Pot Mississippi Pork Roast
• Easy Instant Pot Beef Bourguignon
• Crockpot No Bean Chili Recipe
• Sheet Pan Cajun Sausage with Vegetables
• Dutch Oven Whole Roasted Chicken