Southern Skillet Cornbread

If you’ve never tasted Southern Skillet Cornbread fresh from the oven, you are in for a treat! This is the very best kind—crisp around the edges, yet moist, tender, and buttery in the middle.

It’s an absolute must-try, whether you love a savory bread with your weeknight chili, crave a slice alongside barbecue, or want an authentic taste of the South. The secret is a hot cast iron skillet for that irresistible golden crust!

I grew up with this recipe at every family gathering, and it never lasts long. It’s simple, fuss-free, and comes together in just one bowl. Honestly, you’ll want to make it again and again!

Why You'll Love This Recipe

• Amazingly crisp, golden crust every time
• Moist, tender crumb with authentic Southern flavor
• Quick and easy—one bowl, no fancy steps
• Versatile side for chili, barbecue, and more

Key Ingredients for Southern Skillet Cornbread

See recipe card below for full list of measurements, ingredients, and instructions.

Cornmeal

Cornmeal is the heart and soul of classic Southern cornbread, giving it that unmistakable savory flavor and rustic texture. For best results, use medium or coarse ground yellow cornmeal. Avoid self-rising cornmeal, as this recipe adds leavening separately. If you only have white cornmeal, that’ll work too, but the flavor will be slightly milder.

Buttermilk

Buttermilk brings tangy, rich flavor and keeps the cornbread moist and tender. Whole buttermilk is best, but low-fat will work in a pinch. No buttermilk on hand? Add 1 tablespoon lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes to mimic the effect.

Eggs

Eggs help bind everything together and provide a bit of lift, making the crumb light but not cakey. Use large eggs at room temperature for even mixing. If you need an egg-free version, try a flax egg substitute, but expect a slightly denser texture.

Baking Powder and Baking Soda

These give your cornbread its lift, ensuring each bite is fluffy and light. Make sure your leaveners are fresh—old baking powder or soda can leave you with a heavy loaf. If you use self-rising cornmeal, reduce or skip these ingredients.

Butter

Butter adds unbeatable flavor and helps achieve that signature crisp, golden crust. Some folks swear by bacon drippings for a smokier taste—either works! Always melt your butter before mixing it into the batter, and reserve a little for greasing the skillet.

Instructions for Southern Skillet Cornbread

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Skillet

Place a 9-inch cast iron skillet in your oven and preheat to 425°F (220°C). This step is key for a crispy bottom crust.

Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.

Combine Wet Ingredients

In a medium bowl, beat the eggs, then whisk in the buttermilk and melted butter until smooth.

Stir Together the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined and no dry spots remain. Don’t overmix—some lumps are fine.

Pour Batter into Hot Skillet

Carefully remove the hot skillet from the oven (use oven mitts!). Add a knob of butter and swirl to coat. Immediately pour in the batter, spreading evenly.

Bake and Serve

Bake 20-25 minutes until the top is golden and a toothpick comes out clean. Let cool for 5 minutes, then slice and serve warm—straight from the skillet!

Recipe Variations

Give It a Kick

For a spicy twist, fold in 1-2 chopped jalapeños or a pinch of cayenne pepper. This adds a subtle heat that pairs perfectly with barbecue or chili!

Vegan & Dairy-Free

Swap the eggs for flax eggs and use plant-based milk mixed with a tablespoon of vinegar in place of buttermilk. Use vegan butter or oil for greasing the skillet.

Gluten-Free Goodness

Replace the all-purpose flour with a gluten-free blend or fine-ground corn flour. The texture will be a bit more crumbly, but just as tasty!

Add Cheese or Corn

Stir in 1 cup of shredded sharp cheddar or 1 cup of fresh or frozen corn kernels to the batter for extra flavor and texture. Both options are crowd-pleasers!

Serving Suggestions

Southern Skillet Cornbread is the ultimate sidekick for hearty dishes like chili, pulled pork, or fried chicken. Serve warm, topped with a pat of butter or a drizzle of honey. For a real Southern feast, pair it with collard greens and black-eyed peas!

Storage and Reheating

Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, warm slices in a skillet over low heat or in a 300°F oven for 5-10 minutes until heated through. You can also freeze cornbread, tightly wrapped, for up to 2 months—just thaw and reheat as above.

Frequently Asked Questions About Southern Skillet Cornbread (FAQ)

Q: Can I make this without a cast iron skillet?
A: Yes! Use any oven-safe 9-inch baking dish or cake pan. You may not get the same crispy crust, but it will still be delicious.

Q: Is Southern cornbread supposed to be sweet?
A: Traditionally, Southern cornbread is more savory than sweet. The sugar in this recipe is optional, so feel free to leave it out for a classic taste.

Q: Can I double the recipe for a crowd?
A: Absolutely! Double the ingredients and bake in a 12-inch skillet or two 9-inch pans. The baking time may increase slightly—just watch for that golden top.

There’s nothing like the comfort of homemade Southern Skillet Cornbread—crisp, golden, and packed with authentic flavor. Give this easy recipe a try, and let me know how your skillet masterpiece turns out! Leave a comment or rating below—I can’t wait to hear what you think.