Southern Skillet Cornbread Recipe

If you have a soft spot for classic Southern comfort food, then this Southern Skillet Cornbread Recipe is going to win your heart and your taste buds in no time. It’s golden, crispy on the outside, tender and crumbly on the inside, with just the right balance between savory and slightly sweet. Whether you’re pairing it alongside a hearty stew or enjoying it simply slathered in butter, this recipe brings an authentic, homestyle flavor that takes you right back to those warm, family gatherings. Plus, it’s easy to make with everyday pantry staples, ensuring you can bring a little bit of Southern magic to your table any day of the week.

Ingredients You’ll Need

This Southern Skillet Cornbread Recipe relies on a handful of simple but essential ingredients, each playing a crucial role in delivering that perfect texture and rich flavor. From the bright yellow cornmeal that offers that traditional grainy texture, to the buttermilk that adds a gentle tang and tender crumb, every element counts.

• Yellow cornmeal: The heart of the recipe, providing that signature corn flavor and a crumbly texture.
• All-purpose flour: Adds structure and balances the cornmeal, giving the bread a perfect bite.
• Baking powder: Helps the cornbread rise beautifully and stay light.
• Table salt: Enhances all the flavors and brings out the natural sweetness in the cornmeal.
• Egg: Lightly beaten to help bind the batter and add richness.
• Buttermilk: Gives moisture and a subtle tang, tenderizing the crumb.
• Milk: Balances the batter’s consistency for a moist final texture.
• Baking soda: Works with buttermilk to create a fine rise and fluffiness.
• Vegetable or canola oil (for batter): Keeps the cornbread moist and tender inside.
• Oil (for skillet): Creates that irresistible crispy crust on the outside when heated properly.

How to Make Southern Skillet Cornbread Recipe

Step 1: Preheat and Heat Skillet

First things first, preheat your oven between 375°F and 400°F (190°C to 200°C). While the oven is warming up, place 2 tablespoons of oil into your cast iron skillet and heat it over medium heat right on the stovetop. This oil needs to be hot and shimmering to work its magic on the cornbread crust.

Step 2: Mix Dry Ingredients

Grab a large bowl and combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Stir them together thoroughly so that the rising agents and salt are evenly distributed. This dry mix will give the cornbread its firm but crumbly texture.

Step 3: Mix Wet Ingredients

In a separate smaller bowl, whisk the whole egg along with the buttermilk, milk, and baking soda. The reaction between buttermilk and baking soda is key to providing your cornbread with a light, airy crumb, so make sure these ingredients are well combined.

Step 4: Combine Wet and Dry Ingredients

Pour your wet batter mixture into the bowl with dry ingredients. Stir gently but thoroughly until just combined — you want to avoid overmixing here to keep the cornmeal’s lovely texture intact. Then, add 1/4 cup of vegetable or canola oil and mix it in to ensure every bite remains moist.

Step 5: Prepare the Skillet and Pour Batter

Make sure the oil in your skillet is warm and ready. Once hot, carefully pour the batter into the skillet, spreading it evenly. Give the pan a gentle shake to level out the batter, which helps develop that beautiful crispy edge we all crave in skillet cornbread.

Step 6: Cook and Bake

Start by cooking the batter right on your stovetop for 2 to 3 minutes, which helps jump-start the crust formation. Then, transfer the skillet into your preheated oven and bake for 30 to 45 minutes, or until the cornbread turns a gorgeous golden brown and a toothpick inserted in the center comes out clean.

Step 7: Serve and Enjoy

Once out of the oven, let the cornbread cool for a few minutes before slicing it into quarters. Serve warm with a pat of butter or your favorite honey drizzle to savor every delightful crumb of this Southern classic.

How to Serve Southern Skillet Cornbread Recipe

Garnishes

While this Southern Skillet Cornbread Recipe is delicious all on its own, topping it with melted butter is a classic move that never fails. You can also add a drizzle of honey or a sprinkle of coarse sea salt for an extra flavor pop that keeps you coming back for more.

Side Dishes

This cornbread pairs wonderfully with Southern staples like rich chili, creamy collard greens, pinto beans, or a hearty pot roast. It’s also amazing alongside soups or stews as an easy, satisfying way to soak up every bit of juice and flavor.

Creative Ways to Present

For a fun twist, serve squares of this cornbread split like little sandwiches filled with ham, cheese, or pulled pork. You could even crumble it over a fresh salad or use it as a crunchy topping for casseroles, turning this familiar favorite into something unexpected and delicious.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers — though that might be rare — store them in an airtight container at room temperature for up to two days. The cornbread retains its texture best this way, staying soft inside with just enough crust.

Freezing

For longer storage, wrap cooled cornbread tightly in plastic wrap and place it inside a freezer bag. You can keep it frozen for up to three months without losing much of that fresh-baked flavor and texture.

Reheating

To reheat, unwrap and place slices on a baking sheet, warming in a 350°F (175°C) oven for about 10 minutes. This method helps revive the crisp edges while warming the center to tender perfection, just like freshly baked.

FAQs

Can I use self-rising cornmeal for this Southern Skillet Cornbread Recipe?

It’s best to use regular yellow cornmeal instead of self-rising because this recipe already includes baking powder and baking soda for leavening. Self-rising cornmeal might throw off the balance and texture.

Can I substitute buttermilk with regular milk?

You can use regular milk, but to mimic the tanginess of buttermilk, add a teaspoon of lemon juice or vinegar to one cup of milk and let it sit for a few minutes before mixing. This acid helps activate the baking soda for a better rise.

Is cast iron skillet essential for making this cornbread?

While cast iron is ideal because it retains and distributes heat evenly for a perfect crust, you can use an oven-safe skillet or baking dish if needed. Just adjust baking times and watch for color carefully.

How do I get a crispy crust on my cornbread?

Heating the oil until it’s hot before adding the batter and cooking the batter on the stove briefly before baking are the two secrets to a golden, crispy crust in this Southern Skillet Cornbread Recipe.

Can I add extras like jalapeños or cheese to this recipe?

Absolutely! This recipe is a fantastic base for customization. Fold in diced jalapeños, shredded cheddar, or even corn kernels to elevate the flavor while keeping the texture just right.

Final Thoughts

There’s something truly special about the warmth and comfort that comes from making this Southern Skillet Cornbread Recipe at home. It’s straightforward, satisfying, and effortlessly authentic, ready to bring a slice of Southern hospitality to your meals. Once you try it, you’ll want to keep it in your regular rotation — trust me, it’s that good!

Southern Skillet Cornbread Recipe

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3.9 from 52 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Southern Skillet Cornbread recipe brings together a crispy crust and moist, tender interior using a combination of stovetop and oven cooking in a cast iron skillet. Perfectly golden and flavorful, this cornbread is a classic Southern side ideal for accompanying hearty meals or enjoying on its own with butter.

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Ingredients

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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 vegetable or canola oil (for the skillet)

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Instructions

1. Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). While the oven is heating, place a cast iron skillet on the stovetop over medium heat and add 2 tablespoons of oil to warm up.
2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir these dry ingredients together to ensure an even distribution.
3. Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, milk, and baking soda until fully combined.
4. Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently but thoroughly until the batter is just combined to avoid overmixing.
5. Add Oil to Batter: Incorporate the 1/4 cup of vegetable or canola oil into the batter, mixing well to give the cornbread richness and moisture.
6. Prepare the Skillet: Ensure that the 2 tablespoons of oil heating in the cast iron skillet is hot and shimmering before proceeding. This hot oil will help create a beautiful crispy crust.
7. Pour Batter and Level: Pour the batter into the hot skillet and gently shake the skillet from side to side to level the batter evenly and start crisping the edges.
8. Cook on Stovetop: Let the cornbread cook on the stovetop over medium heat for 2 to 3 minutes. This initial stovetop cooking begins forming the crust on the bottom.
9. Bake in Oven: Carefully transfer the skillet to the preheated oven. Bake for 30 to 45 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
10. Serve: Remove the skillet from the oven and allow the cornbread to cool slightly. Slice into quarters and serve warm with butter for a classic Southern experience.

Notes

• Using a cast iron skillet is key for achieving the perfect crispy crust and even cooking.
• Ensure the oil in the skillet is hot before pouring the batter to prevent sticking and to help develop the crust.
• Do not overmix the batter as it can lead to dense cornbread; mix until just combined.
• Butter can be added on top before serving for extra richness.
• Can be served as a side dish with chili, barbecue, or other Southern favorites.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Southern