If you have a soft spot for that golden, buttery, perfectly crisp edge teamed with a tender, crumbly center, then you are about to fall head over heels in love with this Southern Skillet Cornbread Recipe. It embodies everything brilliant about Southern comfort food, combining simple pantry staples into a dish that’s rich in flavor and soul. Whether it’s a weekday dinner companion or the star side at your next family gathering, this cornbread promises just the right balance of crispy texture and moist crumb, all cooked effortlessly in a cast iron skillet for that unbeatable rustic charm.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Southern Skillet Cornbread Recipe come alive. Each one plays a crucial role, from the cornmeal’s subtle sweetness to the buttermilk’s tang that keeps the bread moist and tender.
- 1 cup yellow cornmeal (regular, not self-rising): The heart of the recipe, lending authentic corn flavor and a slightly gritty texture.
- 1/2 cup all-purpose flour: Adds structure and helps balance the crumb.
- 1 tbsp baking powder: Provides lift and keeps the cornbread light and fluffy.
- 1 tsp table salt: Enhances all the flavors and perfects the taste.
- 1 whole egg, lightly beaten: Binds ingredients and adds richness.
- 1 cup buttermilk (2% or whole): Adds tangy moisture and reacts with baking soda for a tender crumb.
- 1/2 cup milk (2% or whole): Lightens the batter without overpowering the buttermilk’s flavor.
- 1/2 tsp baking soda: Helps the cornbread rise when reacting with the buttermilk’s acidity.
- 1/4 cup vegetable or canola oil (for the batter): Keeps the cornbread moist and contributes to a tender texture.
- 2 tbsp oil (for the skillet): Essential for creating that irresistible crispy crust on the bottom and sides.
How to Make Southern Skillet Cornbread Recipe
Step 1: Preheat and Heat the Skillet
Start by preheating your oven to a cozy 375°F to 400°F, which will give your cornbread the perfect even bake. While the oven is warming up, place your cast iron skillet on the stovetop over medium heat and add the 2 tablespoons of oil. Heating the skillet now is crucial because a hot cast iron pan is the secret to attaining that glorious crispy crust that makes this cornbread stand out.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, and salt. Mixing these dry ingredients first ensures the leavening agents and spices are evenly distributed, which helps your cornbread rise beautifully and taste perfectly seasoned.
Step 3: Mix the Wet Ingredients
In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, milk, and baking soda. The buttermilk’s acidity reacting with baking soda is what gives the bread its delicate crumb and slight tang, both necessary to balance the sweetness of the cornmeal.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Overmixing can lead to a tough texture, so it’s best to err on the side of a few lumps. The texture here will be a bit thicker compared to typical batters, which results in that luscious cornbread crumb.
Step 5: Add Oil to the Batter
Blend the 1/4 cup of vegetable or canola oil into the batter. This step helps keep the cornbread moist and tender as it bakes, giving it a rich mouthfeel without being greasy.
Step 6: Pour the Batter in the Skillet
Make sure the oil in your skillet is sizzling hot before pouring in the batter. Pour the mixture in carefully, then gently shake the skillet back and forth to even out the batter. This helps the cornbread develop an evenly crispy bottom crust and a perfectly uniform thickness.
Step 7: Cook and Bake
Place the skillet back on the stovetop and cook the batter for about 2 to 3 minutes. This initial cooking jumpstarts the crust formation. Next, transfer the skillet to your preheated oven and bake for 30 to 45 minutes until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. The wait is well worth it when you experience that warm, crusty, and moist delight fresh from the oven.
Step 8: Serve
Carefully remove the skillet from the oven, then slice your Southern Skillet Cornbread into quarters. Serving it warm with a dab of butter makes it impossibly good and utterly irresistible.
How to Serve Southern Skillet Cornbread Recipe
Garnishes
This cornbread shines beautifully with simple garnishes. Try spreading a pat of melting butter or a drizzle of honey for a touch of sweet contrast. You can also sprinkle chopped fresh herbs like chives or parsley to add a burst of color and freshness that complements the cornbread’s rustic flavor.
Side Dishes
Southern Skillet Cornbread Recipe pairs perfectly with hearty dishes. Think creamy collard greens, smoky barbecue ribs, or a rich pot of chili. It’s the ideal vehicle for any sauce or stew, soaking up all those deep, comforting flavors that make Southern meals so memorable.
Creative Ways to Present
Want to wow your guests? Serve the cornbread cut into bite-sized cubes alongside a creamy pimento cheese spread for a Southern-inspired appetizer. Or crumble it over a salad for crunchy texture. You can also layer slices with pulled pork and slaw to build a cornbread sandwich that’s bursting with Southern charm.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread keeps wonderfully at room temperature for up to two days when wrapped tightly in foil or stored in an airtight container. This keeps the crumb moist and prevents the crust from getting too hard.
Freezing
For longer storage, wrap your cornbread tightly in plastic wrap and then foil before freezing. It can stay fresh in the freezer for up to three months. Thaw it overnight in the fridge or at room temperature for several hours before reheating.
Reheating
To revive the crispy crust and warm the interior, reheat the cornbread in a 350°F oven for 10 to 15 minutes. If you’re in a hurry, a quick stint in the microwave works too, but you may lose a bit of that crispy magic on the edges.
FAQs
Can I use self-rising cornmeal for this Southern Skillet Cornbread Recipe?
It’s best to use regular yellow cornmeal rather than self-rising. The baking powder and baking soda in the recipe already provide enough leavening, so using self-rising might make the cornbread rise unevenly.
Do I have to use a cast iron skillet?
While a cast iron skillet is recommended for the authentic crisp crust and even heat distribution, you can use any oven-safe skillet. Just make sure to adjust the heating times and watch for the crust formation closely.
Can I substitute buttermilk?
Yes! If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk, let it sit for 5 minutes, and use that as your buttermilk substitute for the recipe.
How do I know when the cornbread is done baking?
The cornbread is ready when the top turns golden brown and a toothpick inserted in the center comes out clean. Also, the edges will pull slightly away from the skillet.
Can I add extras like jalapeños or cheese to this cornbread?
Absolutely! Adding chopped jalapeños, shredded cheddar, or even corn kernels is a fantastic way to customize this Southern Skillet Cornbread Recipe and add exciting bursts of flavor.
Final Thoughts
Making this Southern Skillet Cornbread Recipe will quickly become one of your favorite kitchen adventures. There’s something so satisfying about transforming humble ingredients into a golden slice of warm, crispy comfort. Whether you serve it alongside a hearty stew or enjoy it simply with butter, this cornbread invites you to slow down and savor every crumb. Give it a try soon—you might just find this stove-to-oven classic stealing the show at your next meal!
Print
Southern Skillet Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Bread
- Method: Stovetop and Baking
- Cuisine: Southern American
Description
This Southern Skillet Cornbread recipe delivers a classic, golden-brown cornbread with a crispy crust and tender, moist interior. Made with a simple blend of cornmeal, flour, buttermilk, and baking essentials, it starts on the stovetop to form a flavorful crust before finishing in the oven. Perfect as a comforting side dish to any meal.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
- 1/2 tsp baking soda
Wet Ingredients
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/4 cup vegetable or canola oil (for the batter)
For Cooking
- 2 tbsp oil (vegetable or canola) for the skillet
Instructions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Meanwhile, heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop to get it hot and ready.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt, stirring to evenly distribute all the dry components.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, and milk until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cornbread.
- Add Oil to Batter: Add 1/4 cup vegetable or canola oil into the batter and mix well to incorporate, enhancing moisture and richness.
- Prepare the Skillet: Ensure the skillet’s oil is hot and shimmering. Quickly pour the batter into the hot skillet, spreading evenly.
- Level the Batter: Gently shake the skillet side to side to level the batter and help develop a crispy crust on the edges and bottom.
- Cook on Stovetop: Cook the batter on the stovetop over medium heat for 2–3 minutes. This step starts the crust formation before baking.
- 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.
- Serve: Remove the skillet from the oven and let the cornbread cool for a few minutes. Slice into quarters and serve warm with butter for a delicious Southern treat.
Notes
- Use a well-seasoned cast iron skillet for best crust and even heat distribution.
- Do not overmix the batter to keep the cornbread tender and light.
- Baking times may vary depending on oven; start checking for doneness around 30 minutes.
- Serve warm with butter, honey, or your favorite savory sides.
- For a spicier variation, add diced jalapeños or corn kernels to the batter.
