Southern Skillet Cornbread
Southern skillet cornbread is a savory, crisp-edged cornbread baked in a preheated cast-iron skillet with buttermilk and very little sugar.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Heat the oven to 425°F/220°C with a 10-inch cast-iron skillet inside.
- 2
Whisk cornmeal, flour, baking powder, baking soda, salt, and optional sugar.
- 3
Whisk buttermilk and eggs, then fold them into the dry ingredients just until combined.
- 4
Add the drippings to the hot skillet, swirl to coat, and pour the excess into the batter.
- 5
Pour into the sizzling skillet and bake until deeply golden and set, 18 to 22 minutes. Cool briefly before cutting; do not add salt after baking.
Cook notes
Tips
For extra flavor, try adding a cup of corn kernels to the batter before baking.
Ensure all ingredients are at room temperature for better mixing.
Check for doneness a few minutes before the timer goes off to avoid overbaking.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Wrap leftover cornbread in foil to keep it moist during storage.
- For longer storage, freeze individual squares of cornbread in a zip-top bag.
- Reheat cornbread in the oven wrapped in aluminum foil for best results.
Substitutions
- You can replace unsalted butter with vegetable oil for a dairy-free option.
- Granulated sugar can be substituted with honey or maple syrup, but reduce the liquid slightly.
- Use buttermilk in place of regular milk for a richer flavor.
What to Serve With
- Chili
- Barbecue ribs
- Vegetable soup
Common Mistakes
- Overmixing the batter can make the cornbread dense.
- Not preheating the oven can lead to uneven baking.
- Using cold ingredients straight from the fridge might affect the texture.
Recipe FAQ
Can I use self-rising flour instead of all-purpose flour?
Yes, if using self-rising flour, omit the baking powder and salt.
What can I serve with cornbread?
Cornbread pairs beautifully with chili, barbecued meats, or soup.
How do I store leftover cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for about a week.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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