Dinner

Southern Skillet Cornbread Recipe

ByHugo Harnd February 1, 2026February 1, 2026

Introduction

Southern Skillet Cornbread is a classic comfort food that delivers a crispy crust and tender crumb every time. Made with simple ingredients and baked in a cast iron skillet, this cornbread is perfect for pairing with any Southern meal or enjoying on its own.

A golden brown cornbread sits thick and round in a black cast iron skillet, showing a slightly crusted top with soft, airy texture underneath. A woman's hand holds a large knife with a white handle, spreading a layer of white, creamy butter across the surface of the cornbread. The skillet rests on an ornate silver trivet and part of a red kitchen towel with white checkered pattern peeks in at the bottom of the frame. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 fresh baking soda
¼ cup vegetable or canola oil (for the batter)
2 tablespoons vegetable or canola oil (for the skillet)

Instructions

Step 1: Preheat your oven to 375º–400ºF.
Step 2: Heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop until hot.
Step 3: In a large bowl, combine all dry ingredients except the baking soda: cornmeal, flour, baking powder, and salt.
Step 4: In a smaller bowl, whisk together the egg, buttermilk, milk, and baking soda until well combined.
Step 5: Pour the wet ingredients into the bowl with the dry ingredients and stir to combine.
Step 6: Add ¼ cup of vegetable or canola oil to the batter and mix thoroughly.
Step 7: Carefully pour the batter into the hot skillet. Gently shake the skillet to evenly distribute the batter.
Step 8: Cook the batter on the stovetop for 2–3 minutes to form a crust on the bottom.
Step 9: Transfer the skillet to the preheated oven and bake uncovered for 30–45 minutes, or until the top is golden brown.
Step 10: Remove from the oven, slice into quarters, add a pat of butter on top if desired, and serve warm.

Tips & Variations

Make sure your baking soda is fresh to ensure the cornbread rises properly and has a light texture.
Use a cast iron skillet for the best crusty bottom and classic flavor.
Substitute half the buttermilk with regular milk if you don’t have buttermilk on hand.
For a touch of sweetness, add 1–2 tablespoons of sugar to the dry ingredients.
Serve with honey or maple syrup for a delightful twist.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat in a warm oven or microwave until warmed through. Cornbread also freezes well for up to 2 months; thaw before reheating.

How to Serve

The image shows a round, golden-brown baked dish with a rough, crumbly texture on top, sitting inside a black cast iron skillet. The edges are slightly crisper and darker in color, creating a warm contrast with the lighter golden center. To the right of the skillet, there is a colorful cloth with blue, green, brown, and red patterns resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread without a cast iron skillet?

While a cast iron skillet gives the best crust and flavor, you can use a regular oven-safe baking dish. Just be sure to preheat the dish with oil to mimic the crusty bottom.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, then use as a substitute.