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Southern Skillet Cornbread Recipe

★★★★★

4.8 from 85 reviews
  • Author: Hugo
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

This Southern Skillet Cornbread recipe offers a crispy, golden crust with a soft, moist interior, made traditionally in a cast iron skillet for an authentic Southern flavor. Using simple pantry staples like cornmeal, flour, and buttermilk, this cornbread is perfect served warm, especially with butter melting on top. It provides a hearty side dish that pairs wonderfully with BBQ, chili, or any comfort food meal.

Ingredients

Scale

Dry Ingredients

  • 1 cup yellow cornmeal (regular, not self-rising)
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt

Wet Ingredients

  • 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)

For Cooking

  • 2 tablespoons vegetable or canola oil (for the skillet, do not use olive oil)

Instructions

  1. Preheat the Oven. Set your oven to 375º-400ºF (190º-204ºC) to prepare for baking the cornbread after the initial stovetop step.
  2. Heat Oil in Skillet. Place 2 tablespoons of vegetable or canola oil in a cast iron skillet and heat it over medium heat on the stovetop until hot. This preheating ensures a crispy crust on the bottom of the cornbread.
  3. Combine Dry Ingredients. In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, and salt, leaving out the baking soda at this stage.
  4. Mix Wet Ingredients. In a smaller bowl, whisk the lightly beaten egg, buttermilk, milk, and fresh baking soda until fully combined.
  5. Combine Wet and Dry. Pour the wet ingredients into the bowl containing the dry ingredients and stir to combine thoroughly.
  6. Add Oil to Batter. Add ¼ cup of vegetable or canola oil to the batter and mix well to incorporate.
  7. Pour Batter into Skillet. Carefully pour the batter into the hot cast iron skillet, then gently shake or tilt the pan to evenly distribute the batter across the surface, which enhances the even cooking and crust development.
  8. Cook Stovetop. Let the cornbread cook on the stovetop over medium heat for 2-3 minutes; this initial cooking forms the crisp bottom crust.
  9. Bake in Oven. Transfer the skillet to the preheated oven and bake uncovered for 30-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  10. Serve. Remove the skillet from the oven and let cool slightly. Slice the cornbread into quarters, add a pat of butter on top to melt, and serve warm for the best flavor and texture.

Notes

  • Use vegetable or canola oil for both batter and skillet to achieve the proper texture; olive oil is not recommended as it alters flavor and texture.
  • Fresh baking soda is essential for proper rising and texture; check the expiration date.
  • Heating the skillet with oil before adding batter is key to achieving a crusty bottom.
  • Cooking the cornbread on the stovetop briefly before transferring to the oven replicates the traditional Southern method for best results.
  • This recipe is best served warm with melted butter for authentic flavor.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Southern American

Keywords: Southern Cornbread, Cast Iron Skillet Cornbread, Buttermilk Cornbread, Crispy Cornbread, Traditional Southern Bread

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Find it online: https://flavorsbyhugo.com/southern-skillet-cornbread-recipe/