Go Back

Southern Skillet Cornbread

A classic Southern cornbread made in a hot cast iron skillet for a crispy crust and tender, savory crumb.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 cup cornmeal yellow, please
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter melted
  • 2 tablespoons bacon grease or more butter for the skillet

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit and place a cast iron skillet inside to heat.
  2. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Stir to mix.
  3. In a separate bowl, lightly beat the egg. Add the buttermilk and melted butter, whisking until combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven and add the bacon grease or butter, swirling to coat the bottom.
  6. Pour the batter into the hot skillet and smooth the top with a spatula.
  7. Bake in the preheated oven for 20 to 25 minutes, or until the top is golden and a toothpick inserted comes out clean.
  8. Let the cornbread rest for 5 minutes before slicing and serving warm.

Notes

For a quick buttermilk substitute, mix 1 tablespoon of vinegar into 1 cup of regular milk and let it sit for 5 minutes. Optionally, add cheese, jalapeños, or herbs to the batter for extra flavor variations.