If you crave the perfect balance of crispy edges and tender crumb, the Southern Skillet Cornbread Recipe is your new best friend in the kitchen. This cornbread carries the soulful charm of Southern cooking with every bite, boasting a golden crust formed in a hot cast iron skillet and a moist, flavorful center enriched by buttermilk and a touch of baking soda. Easy to make yet impossibly satisfying, this recipe invites you to bake a dish that feels like a warm hug straight from the heart of Southern traditions.
Ingredients You’ll Need
The magic of this Southern Skillet Cornbread Recipe lies in its simple but thoughtfully selected ingredients. Each one plays a pivotal role — from the yellow cornmeal that gives it that rustic, grainy texture to the buttermilk which tenderizes and adds a subtle tang, creating a perfectly balanced corn bread.
- 1 cup yellow cornmeal: The soul of the dish offering a hearty texture and characteristic corn flavor.
- 1/2 cup all-purpose flour: Provides structure so the cornbread holds together beautifully without being too dense.
- 1 tbsp baking powder: Helps the bread rise, giving it that airy, fluffy interior.
- 1 tsp table salt: Enhances all the flavors, balancing out the sweetness of the cornmeal.
- 1 whole egg, lightly beaten: Binds ingredients and adds richness for a tender crumb.
- 1 cup buttermilk (2% or whole): Adds moisture and a slight tang that brightens the flavor profile.
- 1/2 cup milk (2% or whole): Keeps the batter moist and smooth, ensuring a soft texture.
- 1/2 tsp baking soda: Reacts with buttermilk to give a lift and creates a light crumb.
- 1/4 cup vegetable or canola oil (for batter): Keeps the cornbread moist and tender with a subtle richness.
- 2 tbsp oil (for skillet): Essential for crisping the crust and preventing sticking in your skillet.
How to Make Southern Skillet Cornbread Recipe
Step 1: Preheat and Heat Skillet
Start by preheating your oven to a toasty 375°F–400°F. Meanwhile, heat 2 tablespoons of oil in your cast iron skillet over medium heat on the stovetop. This oil gives the cornbread its iconic crispy crust and prevents sticking, so make sure the skillet is hot before adding the batter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Stir these together thoroughly to ensure even distribution of leavening agents and salt, which ensures a consistent rise and flavor in every bite.
Step 3: Mix Wet Ingredients
Whisk the lightly beaten egg, buttermilk, milk, and baking soda together in a smaller bowl. The baking soda will react with the acidity of the buttermilk, creating tiny bubbles that lighten the texture of the cornbread, making it delightfully fluffy.
Step 4: Combine Wet and Dry Ingredients
Pour your wet mixture slowly into the dry ingredients and stir just until combined. It’s important not to overmix here — a few lumps are perfectly fine. Overmixing can make cornbread tough, and we want tender and soft.
Step 5: Add Oil to Batter
Mix in the 1/4 cup of vegetable or canola oil into your batter last. This oil enriches the batter to keep the cornbread moist and gives it that silky crumb without weighing it down.
Step 6: Prepare the Skillet and Pour Batter
Make sure your skillet’s oil is shimmering hot, then pour in the batter. Give the skillet a gentle shake side to side to spread the batter evenly, encouraging a nice, uniform crust.
Step 7: Cook and Bake
Let the batter cook on the stovetop for 2 to 3 minutes so that the bottom starts to crisp up. Then, pop the whole skillet into the preheated oven. Bake for 30 to 45 minutes, until your cornbread boasts a deep golden brown color and a toothpick inserted comes out clean.
Step 8: Serve
Remove the skillet from the oven and let it rest just a minute. Then slice into quarters and serve warm with a pat of butter for that melt-in-your-mouth finish everyone adores.
How to Serve Southern Skillet Cornbread Recipe
Garnishes
Though glorious on its own, a drizzle of honey or a smear of sharp butter can elevate this Southern Skillet Cornbread Recipe to new heights. For a touch of herbaceous freshness, sprinkle chopped chives or thyme on top, or even crumble some feta for a savory twist.
Side Dishes
This cornbread is the perfect partner for hearty Southern staples like smoky collard greens, spicy chili, or a rich pot of gumbo. It balances bold and savory flavors with its subtly sweet crumb and crispy edges, making it indispensable at any Southern-inspired meal.
Creative Ways to Present
Slice the cornbread into small cubes to toast and serve as croutons in a salad, or crumble it over soups to add texture. You can even use leftovers to make a savory breakfast skillet topped with eggs and cheese, transforming your Southern Skillet Cornbread Recipe into a versatile meal throughout the day.
Make Ahead and Storage
Storing Leftovers
Wrap any unused cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, refrigerating helps maintain moisture, but be sure to warm it gently before serving.
Freezing
Southern Skillet Cornbread Recipe freezes beautifully. Wrap it tightly in aluminum foil or plastic wrap, then seal in a freezer bag. It keeps well for up to three months—just thaw overnight in the fridge when ready to enjoy.
Reheating
To revive that fresh-baked texture, reheat slices in a warm oven at 350°F for about 10–12 minutes or until heated through. A quick zap in the microwave also works, but you might miss out on that lovely crisp crust.
FAQs
Can I use self-rising cornmeal instead of regular cornmeal?
It’s best to stick with regular yellow cornmeal, as this recipe relies on added baking powder and baking soda for leavening. Using self-rising cornmeal could throw off the rise and texture of your cornbread.
Is it necessary to use a cast iron skillet?
You can use other oven-safe skillets, but cast iron is ideal because it retains heat exceptionally well, creating that signature crispy crust and even baking that defines Southern Skillet Cornbread Recipe.
Can I substitute the buttermilk?
If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup, and let it sit for 5 minutes. This mimic’s buttermilk’s acidity, which helps with tenderizing and leavening.
How long does this cornbread keep its freshness?
Freshly baked Southern Skillet Cornbread Recipe is best enjoyed the day it’s made, but when stored properly, it stays delicious for up to two days at room temperature and up to a week refrigerated.
Can I add extras like jalapeños or cheese?
Absolutely! Stir in diced jalapeños, shredded cheese, or even corn kernels for extra flavor and texture. Just fold them gently into your batter before pouring it into the skillet.
Final Thoughts
There’s something incredibly comforting about a warm slice of cornbread fresh from the skillet, and this Southern Skillet Cornbread Recipe never fails to deliver. It’s a classic that feels like a celebration of simple ingredients done right, the kind of recipe you’ll crave time and again. Give it a try, and I promise you’ll have a new staple to share with everyone you love!
Print
Southern Skillet Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Description
This Southern Skillet Cornbread recipe delivers a golden, crispy crust with a tender, moist interior. Made with traditional ingredients like yellow cornmeal, buttermilk, and a touch of oil, this classic cornbread is cooked first on the stovetop in a cast iron skillet to develop a delicious crust, then finished in the oven to cook through perfectly. Ideal for serving alongside hearty southern meals or enjoying warm with butter.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
Wet Ingredients
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/2 tsp baking soda
- 1/4 cup vegetable or canola oil (for the batter)
For Cooking
- 2 tbsp oil (vegetable or canola) for the skillet
Instructions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Meanwhile, place a cast iron skillet over medium heat on the stovetop and add 2 tablespoons of oil to heat.
- Mix Dry Ingredients: In a large bowl, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Stir well to distribute evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together 1 lightly beaten whole egg, 1 cup buttermilk, 1/2 cup milk, and 1/2 teaspoon baking soda until fully combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Add Oil to Batter: Stir in 1/4 cup vegetable or canola oil to the batter and mix well to incorporate evenly.
- Prepare the Skillet: Ensure the oil in the preheated cast iron skillet is hot and shimmering before adding the batter. This step helps create a crispy crust.
- Pour Batter and Level: Pour the batter into the hot skillet. Gently shake the skillet from side to side to level the batter evenly.
- Cook on Stovetop: Place the skillet back on the stovetop over medium heat. Cook for 2–3 minutes to start forming a golden, crispy crust on the bottom.
- Transfer to Oven: Immediately transfer the skillet to the preheated oven. Bake for 30–45 minutes, checking near the end for a golden-brown crust and a toothpick inserted in the center coming out clean.
- Serve Warm: Remove the cornbread from the oven and allow it to cool for a few minutes. Slice into quarters and serve warm with butter for the best flavor.
Notes
- Use a well-seasoned cast iron skillet for best crust development and even cooking.
- Be careful not to overmix the batter to avoid dense cornbread.
- Allow the oil in the skillet to get hot before adding batter to ensure a crispy bottom crust.
- If buttermilk is unavailable, you can substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Leftover cornbread can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
