Go Back
+ servings
A honey dipper being held over a slice of skillet cornbread, drizzling honey over the cornbread.
Print

Southern Skillet Cornbread

This delicious textured cornbread with crisp edges is a Southern comfort food staple!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients

  • 1 teaspoon unsalted butter for greasing skillet
  • 2 cups yellow stone-ground cornmeal
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups buttermilk room temperature
  • 2 large eggs room temperature
  • 5 tablespoons unsalted butter melted and cooled

Instructions

  • Preheat your oven to 375 degrees F.  Grease the bottom and sides of a 10-inch cast iron skillet with 1 teaspoon butter (use more if needed).
  • Place the skillet in the oven as it preheats 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 the wet mixture into dry mixture and stir until just combined (do not over-mix).
  • Using oven mitts, carefully remove the hot skillet from the oven.  Pour the batter into the skillet (you should hear it sizzle).
  • Using oven mitts, carefully return the hot skillet to the oven and bake for 20 minutes, or until edges are browned, and a toothpick inserted in the center is removed clean.
  • If additional browning is desired on top, broil on high for 1 to 2 minutes, watching carefully.
  • Cool 15 to 20 minutes before slicing.

Notes

  • If you don't have buttermilk, you can substitute it by pouring 2 tablespoons of white vinegar OR 2 tablespoons of 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.