Skillet Cornbread Southern Style
Indulge in the rich, comforting flavors of the South with this classic Skillet Cornbread Southern Style. Made with hearty stone-ground cornmeal, tangy buttermilk, and baked to perfection in a sizzling hot cast-iron skillet, this recipe delivers a golden-crusted cornbread that’s irresistibly moist and fluffy inside. The use of bacon drippings or vegetable oil ensures a crispy edge that’s a hallmark of authentic southern cornbread, while minimal sugar keeps it true to tradition. Ready in just 35 minutes, this versatile side pairs beautifully with chili, barbecue, or simply a pat of butter and a drizzle of honey. Perfect for family dinners or holiday feasts, this easy homemade recipe is a must-try for anyone craving the soul-warming taste of the South.
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Recipe Information
Ingredients
- 1.5 cups Cornmeal (preferably stone-ground)
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.75 teaspoon Salt
- 1.5 cups Buttermilk
- 2 large Eggs
- 4 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil or bacon drippings
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat up while you prepare the batter.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
In a separate medium-sized bowl, whisk together the buttermilk and eggs until fully combined.
Melt the unsalted butter in the microwave or on the stovetop. Allow it to cool slightly, then slowly whisk it into the buttermilk and egg mixture.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven (use oven mitts!). Add 1 tablespoon of vegetable oil or bacon drippings to the skillet, swirling to coat the bottom and sides.
Pour the cornbread batter into the hot skillet. You should hear a satisfying sizzle as the batter hits the pan—that’s how you know you’ll get a crispy crust.
Bake the cornbread in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving directly from the pan.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3619 mg | 157% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 44.4 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 508 mg | 39% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
