Southern Skillet Cornbread Recipe

If you’re craving the kind of warm, golden-brown bread that brings a cozy Southern kitchen right into your home, you’ve got to try this Southern Skillet Cornbread Recipe. It’s the perfect balance of crisp outside and tender, slightly sweet inside that captures the essence of Southern comfort food. Whether you’re serving it alongside a hearty stew or enjoying it with just a pat of butter, this dish never fails to bring smiles and satisfied sighs at the table.

Ingredients You’ll Need

What makes the Southern Skillet Cornbread Recipe so special is its simplicity and the harmony of flavors from a handful of wholesome ingredients. Each one plays a vital role from the texture created by the cornmeal to the subtle tang from the buttermilk that keeps every bite moist and tender.

• 1 cup yellow cornmeal: Regular cornmeal is essential for that authentic gritty texture and rich corn flavor.
• 1/2 cup all-purpose flour: Adds just enough structure to keep the crumb light but sturdy.
• 1 tbsp baking powder: Provides lift, making sure your cornbread is fluffy and not dense.
• 1 tsp table salt: Balances the flavors and enhances the sweetness of the cornmeal.
• 1 whole egg, lightly beaten: Binds ingredients and contributes to a tender crumb.
• 1 cup buttermilk (2% or whole): Delivers moisture and a slight tang that brightens the bread.
• 1/2 cup milk (2% or whole): Adds extra moisture, keeping the cornbread soft.
• 1/2 tsp baking soda: Reacts with the buttermilk for a wonderful rise.
• 1/4 cup vegetable or canola oil (for the batter): Brings richness and keeps the cornbread from drying out.
• 2 tbsp oil (for the skillet): Ensures a beautifully crisp, golden crust on the outside.

How to Make Southern Skillet Cornbread Recipe

Step 1: Preheat and Heat the Skillet

Start by preheating your oven to 375°F–400°F (190°C–200°C). While the oven warms, add 2 tablespoons of oil to a cast iron skillet and place it over medium heat on your stovetop. This initial heating creates that signature crispy crust the skillet cornbread is famous for once you pour in the batter.

Step 2: Mix Dry Ingredients

Grab a large bowl and whisk together the cornmeal, all-purpose flour, baking powder, and salt. This combination gives the bread body and flavor, and it’s important to mix them well for an even texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the lightly beaten egg, buttermilk, milk, and baking soda. The interaction between buttermilk and baking soda will help your cornbread rise beautifully and give it a tender crumb that’s slightly tangy.

Step 4: Combine Wet and Dry Ingredients

Pour your wet mixture into the bowl with dry ingredients and stir just until everything is combined. Avoid overmixing to keep the texture light. Then stir in the quarter cup of oil to the batter, which adds moisture and richness.

Step 5: Prepare the Skillet with Hot Oil

Make sure your skillet is hot and the oil is shimmering before pouring the batter in. This step is crucial as the hot oil immediately starts to crisp the edges of the cornbread, creating a golden crust while the inside remains soft and tender.

Step 6: Level the Batter and Start Cooking

Pour the batter into the skillet, then gently shake or tilt the pan to spread the batter evenly. Place it on the stovetop for 2–3 minutes, allowing the crust to begin forming.

Step 7: Bake Until Golden Brown

Transfer the skillet to your preheated oven and bake for 30–45 minutes. You’ll know it’s ready when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean.

Step 8: Serve Warm and Enjoy

Remove the skillet cornbread from the oven, slice it into quarters, and serve warm with butter. The warmth enhances the flavors and the texture, making it nearly impossible to resist.

How to Serve Southern Skillet Cornbread Recipe

Garnishes

Adding the right garnishes can elevate this Southern Skillet Cornbread Recipe to something truly special. A generous pat of butter melting into each slice is a must-have. For a touch of sweetness, drizzle with honey or drizzle some maple syrup. If you prefer a savory spin, sprinkle freshly chopped herbs like chives or thyme for extra fragrance and color.

Side Dishes

This cornbread pairs beautifully with classic Southern dishes such as collard greens, slow-cooked brisket, or a bowl of hearty chili. It’s also excellent alongside smoky barbecued ribs, making dinner feel like a special occasion any day of the week.

Creative Ways to Present

For a fun presentation, serve slices of this Southern Skillet Cornbread Recipe topped with a dollop of whipped honey butter or creamy pimento cheese. You can even crumble it over soups as a crunchy topping or use it as a base for savory cornbread stuffing when it’s slightly stale the next day.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. This keeps it moist and ready to enjoy without drying out.

Freezing

To freeze, allow the cornbread to cool completely, then wrap it in plastic wrap and place it in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

For reheating, warm slices in a 350°F oven for about 10 minutes until heated through and crispy on the edges again. You can also microwave individual pieces for quick warmth, but the oven method maintains that lovely crust.

FAQs

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

It’s best to use regular yellow cornmeal as the recipe calls for because self-rising cornmeal already contains leavening agents, which might affect the texture and rise of your cornbread.

Is buttermilk necessary for the recipe?

Buttermilk adds a distinctive tang and reacts with baking soda to give the cornbread its tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to milk and letting it sit for 5 minutes.

Can I bake this cornbread in a pan other than cast iron?

Cast iron is preferred because it holds heat evenly and helps develop the crispy crust. However, if you don’t have one, a heavy oven-safe skillet or baking dish will work in a pinch, though the texture may differ slightly.

How do I know when the cornbread is fully baked?

Look for a golden-brown crust on top, and insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cornbread is done baking.

Can I add mix-ins to this Southern Skillet Cornbread Recipe?

Absolutely! Feel free to fold in ingredients like corn kernels, diced jalapeños, shredded cheese, or cooked bacon to customize the cornbread to your taste.

Final Thoughts

Once you try this Southern Skillet Cornbread Recipe, it’s sure to become a beloved staple in your kitchen. It’s simple, homey, and endlessly comforting—the kind of dish that invites warm conversations and happy appetites. So go ahead, gather your ingredients, and bring a little Southern charm to your table tonight!

Southern Skillet Cornbread Recipe

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

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Description

This Southern Skillet Cornbread recipe delivers a classic, crispy-on-the-outside, tender-on-the-inside cornbread with a golden crust made in a cast iron skillet. Perfect as a side for Southern meals or comfort food, it combines simple ingredients like cornmeal, buttermilk, and baking powder for a traditional texture and flavor. The cornbread is first started on the stovetop, then baked to perfection in the oven for an authentic homemade touch.

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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). Place 2 tablespoons of vegetable or canola oil in a cast iron skillet and heat it over medium heat on the stovetop until hot.
2. Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon table salt. Stir to distribute evenly.
3. Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, 1 cup buttermilk, 1/2 cup milk, and 1/2 teaspoon baking soda until thoroughly combined.
4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cornbread tender.
5. Add Oil to Batter: Incorporate 1/4 cup of vegetable or canola oil into the batter and mix well to combine.
6. Prepare the Skillet: Ensure the oil in the hot cast iron skillet is sizzling before pouring in the batter. This helps in forming a crispy crust.
7. Pour and Level Batter: Pour the batter into the hot skillet. Gently shake the skillet to level the batter and ensure it spreads evenly, facilitating uniform cooking and crust formation.
8. Cook on Stovetop: Allow the batter to cook undisturbed on the stovetop over medium heat for 2–3 minutes. This initial cook creates the base crispy layer.
9. Bake in Oven: Transfer the skillet to the preheated oven and bake for 30–45 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
10. Serve Warm: Remove the skillet from the oven, allow the cornbread to cool slightly, then slice into quarters. Serve warm with butter for the best flavor experience.

Notes

• Use a well-seasoned cast iron skillet to help form a crunchy crust and prevent sticking.
• Do not overmix the batter to avoid tough cornbread; mix just until combined.
• You can substitute whole milk for 2% milk or buttermilk, but buttermilk adds a nice tangy flavor and tenderness.
• Maintain the oven temperature to ensure even baking; a temperature range of 375°F–400°F works best.
• Wear oven mitts when handling the hot cast iron skillet after baking for safety.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Southern American