Few dishes embody comfort and tradition quite like a warm slice of skillet cornbread. With its crispy golden crust, soft and buttery interior, and irresistible aroma filling the kitchen, this recipe is a true Southern classic. It has stood the test of time, becoming a must-have at family dinners, holiday tables, summer BBQs, and cozy weeknight meals.
This homemade skillet cornbread is simple to prepare, uses pantry staples, and bakes beautifully in a cast iron skillet for that signature crunchy edge. Once you make it, you’ll quickly see why this timeless recipe remains a staple across generations.
Why Skillet Cornbread is a Southern Classic
Cornbread is more than just bread—it’s heritage on a plate. For many Southern families, a meal isn’t complete without it. The cast iron skillet isn’t just for aesthetics either; it ensures even baking, a crisp bottom, and a texture that’s nearly impossible to replicate in any other pan.
From pairing it with smoky chili on a cold night to serving it alongside barbecue ribs at a summer gathering, skillet cornbread is a versatile dish that adapts to every occasion.
Ingredients You’ll Need
Making skillet cornbread doesn’t require fancy ingredients. The magic comes from how they blend together to create something greater than the sum of their parts. Here’s what you’ll need:
- 1 cup cornmeal – the star ingredient that gives cornbread its unique flavor and texture.
- 1 cup all-purpose flour – balances the cornmeal and adds softness.
- 1/4 cup granulated sugar – for a hint of sweetness without overpowering.
- 1 tablespoon baking powder – ensures the cornbread rises beautifully.
- 1 teaspoon salt – enhances flavor.
- 1 cup buttermilk – adds tang and keeps the bread moist.
- 2 large eggs – bind everything together.
- 1/4 cup unsalted butter, melted – gives a rich, buttery taste.
- 2 tablespoons vegetable oil (for skillet) – ensures the crust crisps perfectly.
Step-by-Step Instructions
Preheat the Skillet
Set your oven to 400°F (200°C) and place your cast iron skillet inside while it preheats. This step is crucial because a hot skillet is the secret to achieving that classic crispy crust.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Prepare the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Combine Wet and Dry Mixtures
Gently stir the wet mixture into the dry ingredients. Mix until just combined—avoid overmixing, which can make the cornbread dense. A few lumps are perfectly fine.
Pour into the Hot Skillet
Carefully remove the hot skillet from the oven. Coat it with the vegetable oil, swirling to ensure the bottom and sides are fully greased. Pour the batter into the skillet; you should hear a satisfying sizzle.
Bake to Perfection
Return the skillet to the oven and bake for 20–25 minutes. The cornbread is ready when the top is golden brown, the edges are crisp, and a toothpick inserted into the center comes out clean.
Serve and Enjoy
Allow the cornbread to cool slightly before slicing. Serve warm with butter, honey, or even a drizzle of maple syrup. It’s also perfect as a side dish for soups, stews, or chili.
Tips for the Best Skillet Cornbread
- Preheat the skillet: This is the key to that crisp crust. Don’t skip it.
- Use real buttermilk: It gives the bread moisture and a slight tang. If you don’t have buttermilk, make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
- Don’t overmix the batter: A light hand ensures fluffy cornbread.
- Add flavor twists: For variety, fold in shredded cheddar cheese, diced jalapeños, or cooked bacon bits before baking.
- Store properly: Wrap leftovers in foil or store in an airtight container at room temperature for up to 2 days. Warm slices in the oven before serving.
Serving Ideas
Skillet cornbread is delicious on its own, but it truly shines when paired with other dishes:
- Serve with chili for the ultimate comfort meal.
- Pair with fried chicken or BBQ ribs for a Southern feast.
- Use leftovers for stuffing or croutons in soups and salads.
- Enjoy sweet by spreading butter and drizzling with honey or maple syrup.
Nutritional Breakdown (Per Slice, Approx.)
- Calories: 220
- Carbohydrates: 30g
- Protein: 5g
- Fat: 9g
- Fiber: 2g
- Sugar: 6g
(Nutrition values are approximate and may vary based on portion size.)
Frequently Asked Questions
Can I make cornbread without a cast iron skillet?
Yes, you can use a baking dish or oven-safe pan. However, you won’t get the same crispy crust that a preheated cast iron skillet provides.
How do I make cornbread more moist?
Use real buttermilk, don’t overbake, and avoid overmixing the batter. You can also add a little sour cream or creamed corn to the batter for extra moisture.
Can I make it gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend, and you’ll have a delicious gluten-free skillet cornbread.
Should cornbread be sweet or savory?
This depends on personal preference and regional traditions. Southern cornbread tends to be more savory, while Northern variations are often sweeter. This recipe balances both.
Can I freeze skillet cornbread?
Yes. Let it cool completely, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat in the oven before serving.
Final Thoughts
Skillet cornbread is more than a recipe—it’s comfort, tradition, and versatility baked into one golden loaf. Whether you serve it with chili on a rainy night, alongside smoked meats at a summer barbecue, or simply slathered with butter for breakfast, this cornbread never disappoints.
Once you’ve made it from scratch in your cast iron skillet, you’ll see why this dish has earned its place in kitchens across the South and beyond. Simple, satisfying, and endlessly adaptable, it’s the kind of recipe that deserves a permanent spot in your collection.