Southern Skillet Cornbread Recipe

Introduction

Southern Skillet Cornbread is a classic comfort food with a golden crust and tender interior. Made in a hot cast-iron skillet, it delivers a perfect balance of crunch and warmth, ideal for pairing with hearty meals or enjoying on its own.

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 baking soda (make sure it’s fresh)
• ¼ cup vegetable or canola oil (for the batter; not olive oil)
• 2 tablespoons vegetable or canola oil (for the skillet)

Instructions

1. Step 1: Preheat your oven to 375º–400º F (190º–200º C).
2. Step 2: Heat 2 tablespoons of oil in a cast-iron skillet over medium heat on the stovetop.
3. Step 3: In a large bowl, combine the cornmeal, flour, baking powder, and salt. Do not add the baking soda yet.
4. Step 4: In a smaller bowl, whisk together the egg, buttermilk, milk, and baking soda until well combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix gently until combined.
6. Step 6: Stir in ¼ cup of oil into the batter to help with moisture and texture.
7. Step 7: Once the skillet oil is hot and shimmering, pour the batter into the skillet. Shake the skillet gently to spread the batter evenly and create a crusty bottom.
8. Step 8: Cook on the stovetop for 2 to 3 minutes to start the crust development.
9. Step 9: Transfer the skillet to the preheated oven and bake uncovered for 30 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
10. Step 10: Remove the skillet from the oven. Slice the cornbread into quarters, melt butter on top if desired, and serve warm.

Tips & Variations

• Use fresh baking soda to ensure the bread rises properly and has a light texture.
• For a sweeter cornbread, add 1 to 2 tablespoons of sugar to the dry ingredients.
• Substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if you don’t have buttermilk on hand.
• Avoid olive oil for the batter to keep the flavor traditional and the texture right.
• For extra crispiness, make sure your cast-iron skillet and oil are hot before adding the batter.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. Reheat slices gently in the oven or microwave until warm, adding a bit of butter if you like.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan instead of cast iron?

While cast iron gives the best crust and even heat, you can use a heavy oven-safe skillet or baking pan. The texture may vary slightly without cast iron’s heat retention.

Why is baking soda added separately from baking powder?

Baking soda reacts with the acidity in buttermilk for leavening, so it’s combined with wet ingredients to begin activation before mixing with the dry ingredients that contain baking powder, which acts independently.