This Southern skillet cornbread recipe brings together the best of Southern comfort food with a classic, savory flavor that’s sure to please. Made with buttermilk and without any sugar, this old-fashioned recipe delivers a cornbread with a crisp golden crust and a soft, tender interior. Whether you're serving it with a hearty stew or enjoying it on its own, it’s a must-try side dish for any meal.
Why You’ll Love This Recipe
What makes this Southern skillet cornbread so irresistible? It’s the perfect balance of crispy edges and moist, buttery flavor. The combination of buttermilk and milk creates a rich, slightly tangy taste, while the cast iron skillet ensures a deliciously crisp crust. Plus, it’s made with simple ingredients you likely already have in your kitchen. This cornbread is easy to make, but it tastes just like something passed down through generations.
Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- ½ cup milk (2% or whole)
- ½ teaspoon baking soda
- ¼ cup vegetable or canola oil (for the batter)
- 2 tablespoon oil (for the skillet)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, and salt.
- Mix Wet Ingredients: In a smaller bowl, whisk together the egg, buttermilk, milk, and baking soda.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir until just combined. Add ¼ cup oil to the batter and mix well.
- Prepare the Skillet: Ensure the oil in your skillet is hot. Pour the batter into the skillet and shake gently to level it out. This creates the crispy crust.
- Cook and Bake: Cook the batter on the stovetop for 2–3 minutes to start forming the crust. Then, transfer the skillet to the preheated oven and bake uncovered for 30–45 minutes, or until the top is golden brown.
- Serve: Remove the cornbread from the oven. Slice into quarters, top with melted butter, and serve warm.
Servings and Timing
- Servings: 8 slices
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Variations
- Add-ins: Mix in some shredded cheddar cheese, chopped jalapeños, or cooked bacon bits for an extra savory twist.
- Herb Variation: Add a teaspoon of rosemary or thyme for an herby flavor to complement the cornbread’s savory profile.
- Sweet Cornbread: If you want a sweeter option, add 2 tablespoons of sugar to the dry ingredients.
Storage/Reheating
- Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days.
- Reheating: To reheat, place the slices on a baking sheet in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can heat individual slices in the microwave for 20-30 seconds.
FAQs
How do I make my cornbread extra crispy?
To get a perfectly crispy crust, make sure your cast iron skillet is well-heated before adding the batter. The oil should shimmer, but not smoke, before you pour in the batter.
Can I use self-rising cornmeal instead of regular cornmeal?
For this recipe, it’s important to use regular cornmeal, not self-rising. Self-rising cornmeal already contains leavening agents, which could throw off the texture and taste of the cornbread.
How do I know when the cornbread is done?
The cornbread is done when the top is golden brown, and a toothpick inserted into the center comes out clean. You can also gently press on the top—it should spring back if it’s fully baked.
Can I freeze cornbread?
Yes, cornbread freezes well. Wrap the slices tightly in plastic wrap or aluminum foil and store them in a freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and bake in the oven.
Can I make cornbread ahead of time?
Cornbread is best served fresh, but you can make it a few hours ahead of time. Keep it covered at room temperature, and reheat before serving.
Can I make this cornbread without buttermilk?
You can substitute buttermilk with a combination of regular milk and 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes to curdle before using it in the recipe.
What is the best oil for skillet cornbread?
Vegetable or canola oil works well for skillet cornbread because it has a neutral flavor and high smoke point. You could also use melted butter for a richer taste.
Can I add sugar to this recipe?
Traditional Southern cornbread is not sweet, but you can add sugar if you prefer. About 2 tablespoons of sugar will give it a slightly sweet flavor without overpowering the savory base.
Is there a gluten-free version of this cornbread?
Yes, you can make this cornbread gluten-free by using a gluten-free all-purpose flour blend in place of the all-purpose flour. Just make sure to use a certified gluten-free cornmeal.
Why did my cornbread come out too dense?
If your cornbread is too dense, it may be because you overmixed the batter. Mix just until combined to keep it light and airy. Also, make sure your baking powder is fresh and not expired.
Conclusion
Southern skillet cornbread is a timeless comfort food that brings people together. Whether you're serving it alongside a rich soup, chili, or barbecue, or enjoying it on its own with a pat of butter, this recipe delivers the perfect blend of flavor and texture. With its crisp crust and soft, tender interior, this cornbread is sure to become a favorite in your kitchen for years to come.
Southern Skillet Cornbread Recipe
- Total Time: 55 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
This Southern skillet cornbread recipe is the perfect addition to any meal, offering a crisp golden crust and a moist, tender inside. Made with buttermilk and without sugar, this classic Southern cornbread stays true to its old-fashioned roots. Baked in a cast iron skillet, it develops a rich, savory flavor with the perfect crispy edges. Serve it alongside chili, stew, or barbecue for a comforting, homemade touch.
Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- ½ cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- ½ cup milk (2% or whole)
- ½ tsp baking soda
- ¼ cup vegetable or canola oil (for the batter)
- 2 tbsp oil (for the skillet)
Instructions
- Preheat and Heat Skillet
- Preheat the oven to 375°F–400°F (190°C–200°C).
- Heat 2 tablespoon oil in a cast iron skillet over medium heat on the stovetop.
- Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, baking powder, and salt.
- Mix Wet Ingredients
- In a smaller bowl, whisk together the egg, buttermilk, milk, and baking soda.
- Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Stir until just combined.
- Add ¼ cup oil to the batter and mix well.
- Prepare the Skillet
- Ensure the oil in the skillet is hot before pouring in the batter.
- Shake the skillet gently to level out the batter, helping to create the crispy crust.
- Cook and Bake
- Cook on the stovetop for 2–3 minutes to start forming the crust.
- Transfer to the preheated oven and bake for 30–45 minutes, or until golden brown.
- Serve
- Remove from the oven, slice into quarters, and serve warm with butter.
Notes
- For extra crispy cornbread, ensure your cast iron skillet is well-heated before adding the batter.
- For a richer taste, use melted butter instead of oil.
- For a fluffier texture, avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
