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
This moist, textured cornbread with crisp edges is a southern comfort food staple!
- 1/2 teaspoon unsalted butter, for greasing skillet
- 2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups buttermilk
- 2 large eggs
- 5 tablespoons unsalted butter, melted and cooled
- Preheat your oven to 375 degrees F. Grease bottom and sides of a 10-inch cast iron skillet with 1/2 teaspoon butter (use more if needed).
- Place the skillet in the oven (during preheating) to heat up while you’re preparing the batter.
- Whisk together cornmeal, baking soda, salt and baking powder in a large mixing bowl.
- In a separate medium bowl, whisk buttermilk, eggs and melted butter until combined.
- Pour wet mixture into dry mixture and stir until just combined (do not over-mix).
- Using oven mitts, carefully remove hot skillet from oven. Pour batter into skillet (you should hear it sizzle).
- Using oven mitts, carefully return hot skillet to oven and bake for 20 minutes, or until edges are browned and a toothpick inserted in the center is removed clean.
- Optional: if additional browning is desired on top, broil on high for 1 to 2 minutes.
- Cool 15 to 20 minutes before slicing.
- 1 tablespoon granulated sugar can be added to dry ingredients.
- If you don’t have buttermilk, you can substitute by pouring 2 tablespoons of white vinegar OR 2 tablespoons lemon juice in a large liquid measuring cup with at least a 2-cup capacity. Add enough milk to fill to the 2-cup mark. Stir and allow to stand for 5 minutes before using.
- Bacon drippings can be used in place of butter.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: skillet cornbread, cast iron skillet cornbread
Originally published December 2011. Updated with photographs, helpful tips, recipe revised and republished February 3, 2020.