This moist, textured Southern Skillet Cornbread with crisp edges is a southern comfort food staple. It’s so easy to prepare and goes with just about any meal!
This savory buttermilk cornbread is total comfort food bliss. Using simple ingredients and with just 10 minutes prep time needed, there’s no reason for you NOT to make it to serve with your next dinner!
There’s nothing like the smell of cornbread baking… so cozy! I love to top it with butter and honey for a special treat.
Is This Recipe Sweet?
This recipe is more savory and I do not use sugar. If you prefer your cornbread on the sweet side, feel free to add a tablespoon of granulated sugar to the dry ingredients mixture.
What You’ll Need
First and foremost, you’ll need a 10-inch cast iron skillet for those delicious, crisp edges.
- Yellow cornmeal
- Baking soda
- Baking powder
- Buttermilk – see recipe notes for a buttermilk substitution.
- Unsalted butter – you can substitute bacon drippings for the butter – delicious!
- Do not over-mix your batter – stir just until combined.
- Shake your buttermilk well before pouring.
- Check the expiration date on your baking powder if you do not use it regularly. If it is expired and has lost its potency, your bread will not rise.
- Allow the melted butter to cool for about 5 minutes before adding to wet ingredients. If the butter is too hot, it can begin to cook the eggs and change the texture of your cornbread.
What Foods Go Well with Cornbread?
Here are a few delicious ideas:
- Black-Eyed Peas and Ham
- Lima Beans and Ham
- Black-Eyed Pea Soup with Collard Greens and Sausage
- Instant Pot Ham and White Bean Soup
Originally published December 2011. Updated with photographs, helpful tips, recipe revised and republished February 3, 2020.