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A slice of cornbread topped with a pat of butter on a black plate with a honey dipper pouring honey on top

Southern Skillet Cornbread

  • Total Time: 30 minutes
  • Yield: 12 servings


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


  1. 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).
  2. Place the skillet in the oven (during preheating) to heat up while you’re preparing the batter.
  3. Whisk together cornmeal, baking soda, salt and baking powder in a large mixing bowl.
  4. In a separate medium bowl, whisk buttermilk, eggs and melted butter until combined.
  5. Pour wet mixture into dry mixture and stir until just combined (do not over-mix).
  6. Using oven mitts, carefully remove hot skillet from oven.  Pour batter into skillet (you should hear it sizzle).
  7. 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.
  8. Optional:  if additional browning is desired on top, broil on high for 1 to 2 minutes.
  9. 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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: skillet cornbread, cast iron skillet cornbread