Southern Skillet Cornbread: Buttery, Golden, & Irresistible

Southern Skillet Cornbread: Buttery, Golden & Irresistible – A Classic Cast Iron Recipe for the Perfect Crunch!

Southern Skillet Cornbread: Buttery, Golden, & Irresistible

There’s nothing quite like the aroma of Southern Skillet Cornbread fresh from the oven—golden brown, crispy around the edges, and perfectly tender inside. This classic buttermilk cornbread recipe is baked in a cast iron skillet, which creates that irresistible crunchy crust while keeping the inside soft and fluffy. Whether you’re serving it alongside a hearty bowl of chili, barbecue, or simply slathering it with honey butter, this homemade cornbread is the ultimate comfort food.

In the South, cornbread is more than just a side—it’s a tradition. What makes this recipe even better? It’s incredibly easy to make and requires just a handful of pantry staples like cornmeal, all-purpose flour, baking powder, and butter. Plus, with just a couple of eggs and a splash of buttermilk, you can create the most delicious cornbread in under 30 minutes. Whether you’re an experienced baker or a beginner, this recipe is foolproof and guaranteed to impress.

Not only is it a breeze to prepare, but this Southern Skillet Cornbread pairs wonderfully with so many dishes. Serve it with a steaming bowl of spicy chili, alongside smoky barbecue, or enjoy a slice with a dollop of honey butter for a truly Southern experience. You can also enjoy it with a savory breakfast spread—think scrambled eggs and bacon—or even as a tasty snack with a cup of tea.

Ready to make the best skillet cornbread you’ve ever had? Let’s get started!

Enjoy!

What Ingredients do I need?

Dry Ingredients:

• Cornmeal
• All-purpose flour
• Sugar
• Baking powder
• Baking soda
• Salt

Wet Ingredients:

• Eggs
• Buttermilk
• Butter (for both melting and the skillet)

Substitutions and Variations

Substitutions

• How to Make Buttermilk Substitute:  Start with the amount of milk called for in the recipe (in this case, 1 1/2 cups).  Stir in 1 tablespoon of lemon juice for every cup of milk.  Allow the mixture to sit for about 5 minutes. The milk will slightly curdle and thicken, mimicking the texture and tanginess of buttermilk.  After 5 minutes, you can use this mixture just like you would buttermilk in the recipe.

Variations

• Cheddar and Jalapeño Skillet Cornbread:  Add shredded sharp cheddar cheese and diced jalapeños to the batter for a cheesy, spicy cornbread with a kick. This version is perfect for pairing with chili or BBQ

• Bacon and Scallion Cornbread:  For a savory, smoky flavor, add crispy crumbled bacon and chopped scallions to the batter. This variation is great for a breakfast side or as a flavorful addition to any meal.

Kitchen Tips and Notes

• Preheat Your Skillet:  Preheating your cast iron skillet in the oven is key to achieving that crispy crust. This ensures the batter sizzles when it hits the hot skillet, creating that golden, crunchy exterior.

• Don’t Overmix the Batter:  The beauty of cornbread is in its slightly lumpy texture. Mix the batter until just combined. Overmixing can make the cornbread dense and tough, so fold the ingredients gently.

• Let It Rest After Baking:  Once your cornbread comes out of the oven, let it cool for about 10 minutes before slicing. This helps the texture set and makes it easier to cut clean slices.

• Test for Doneness:  To check if your cornbread is fully baked, insert a toothpick or cake tester into the center. If it comes out clean, the cornbread is done. If there’s any wet batter, bake for an additional 5 minutes and check again.

• Storing Leftovers:  Cornbread can dry out quickly. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread in plastic wrap and foil and freeze for up to 3 months.

     EQUIPMENT YOU MAY NEED     

• Cast Iron Skillet:  Size 9 or 10-inch cast iron skillet works best for this recipe. It helps create that perfect crispy crust and even baking.
• Mixing Bowls:  Large Bowl: For mixing the dry ingredients and a Medium Bowl for combining the wet ingredients before adding them to the dry mix.
• Whisk:  to combine the dry ingredients and to blend the wet ingredients. 
• Dry and Liquid Measuring Cups and Spoons:  For measuring ingredients 
• Spatula or Wooden Spoon:  Use a spatula or wooden spoon to fold the wet and dry ingredients together. 
• Serrated Bread Knife:   A serrated bread knife works well to cut through the crust without squishing the cornbread.

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Southern Skillet Cornbread


serves 8



6 tablespoons melted, plus 2 tablespoons butter to melt in the skillet
1 cup cornmeal
3/4 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large lightly beaten eggs
1 1/2 cups buttermilk

Preheat the oven to 425º. Place a cast iron skillet in the oven to preheat along with the oven.  When preheated remove and place 2 Tablespoons of butter in the skillet to melt.

Meanwhile, in a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet, it should sizzle.  

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the skillet from the oven and let it cool for 10 minutes before serving.

Easy Breakfasts: Blueberry and Strawberry Cornmeal Pancakes

A Southern take on the breakfast style pancake that's includes a dash of cornmeal along with your choice of blueberries, strawberries or both!

Blueberry and Strawberry Cornmeal Pancakes

I love a good pancake.  It's a comfort food that reminds me of sweet memories in the kitchen with mom making pancakes on the weekend.  A staple in our house is my great Aunt Grace's Farmstyle Buttermilk Pancakes.  They are a winner!  I also enjoy Pigs in a Blanket, Pumpkin Pancakes, Streusel Apple Pie Pancakes, and these excellent Banana Walnut Pancakes. 

Today we have a Southern take on a pancakes.  Some call them corn cakes or Johnny cakes as the names differ but they are the most delicious mix of a regular pancake with the addition of some cornmeal.  This produces out a light sweet pancake that has a bit of texture from the cornmeal.  A mix between cornbread and pancake.  With the addition of some sliced strawberries or blueberries topped with maple syrup, you will have one wonderful pancake breakfast,

These are easy to pull together.  You need one bowl, no mixer, no beaten egg whites....just simple and easy.  Just like it should be on a lazy weekend.  These are pancakes the whole family will love.

Enjoy!

What Ingredients do I need?

• butter

• flour - I used all purpose flour

• cornmeal - yellow cornmeal is often found in the US.  See Kitchen Tips and Notes for more on cornmeal

• sugar

• baking powder - this give them a nice rise

• salt

• eggs

• milk - use whole or 2%

• strawberries - I suggest using fresh strawberries

• blueberries - I suggest using fresh blueberries

• maple syrup - a great topping

Substitutions and Variations

• Milk:  try buttermilk

• Fruit:  add sliced peaches, bananas, or blackberries

Kitchen Tips and Notes

• What is cornmeal?  Coarse flour made from dried corn (maize).  It can be found in coarse, medium, and fine grinds. It can be yellow, white, or blue in color depending on the type of corn used.  Yellow is the most common type found in the US.  

• What is a good substitute for cornmeal?  
• Polenta - this is coarse and slightly gritty.  It has a similar texture to cornmeal.  I would choose this product if I can not find regular cornmeal.  You would substitute with a 1:1 ratio.  
• Corn Flour - this is a fine and smooth texture similar to flour.  This is mild and slightly sweet, with a strong corn flavor.  Good in baked goods but you won't get that gritty texture.  You would substitute with a 1:1 ratio.

• Adding fruit to your pancakes - for a more even distribution of fruit I like to add it to the top of the pancake while it's cooking in the skillet or griddle.  Adding them to the batter in the bowl usually results in getting more fruit on some of the pancakes and none in others.

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Blueberry and Strawberry Cornmeal Pancakes

1/4 cup butter, melted and cooled
1 1⁄4 cup Flour
3⁄4 cup cornmeal
1 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 large eggs, beaten
1 1⁄2 cups milk
fresh sliced strawberries

fresh blueberries

maple syrup for serving

Melt remaining ¼ cup butter.  In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Combine the slightly cooled melted butter with eggs and milk. Add the liquid ingredients to dry; stir until just combined. 

On a griddle or large skillet over medium heat make pancakes by adding batter and then adding chopped strawberries or blueberries to the top.  Flip over once 1st side is golden and bubbles form on top.  Cook the second side until golden and remove.  Serves immediately with syrup.

Spring Fling: Strawberry Cornmeal Skillet Cake

Juicy strawberries stud the golden top of this simple southern skillet cake.  It's made using one bowl and your cast iron skillet!

Strawberry Cornmeal Skillet Cake

I grew up eating my mom's cornbread which to people in the South shouldn't be sweet.    But when you use cornmeal in a cake, boy oh boy, that cake comes out with a wonderful texture and slighlty sweet.  This is my Strawberry Cornmeal Skillet Cake and it will be the cake of the summer!  This cake is slightly sweet, buttery and moist on the inside and has crispy edges from baking it in a cast iron skillet.  It's filled with strawberries, a little vanilla, and a little lemon zest.  You end up with a one layer cake that's the perfect little something to quench your sweet cravings.

This cake is perfect for Mother's Day.  You can serve it for dessert, brunch, or breakfast.  Serve it with a dusting of powdered sugar, whipped cream, or even ice cream for dessert to remember.  Oh, and did I mention that this cake is made in one bowl?  Yes, an electric mixer is not required.  The batter comes together easily and makes this cake a joy to make.  Be prepared to make this with different fruit all summer long.   Enjoy!

What Ingredients do I need?

• butter
• eggs
• sour cream
• vanilla
• all purpose flour
• yellow cornmeal
• sugar
• baking powder
• baking soda
• lemon zest
• strawberries
• Note:  you will need a 10" cast iron skillet for this recipe!

Substitutions and Variations

• You can create variations by using different fruit.  Any berry or stone fruit would work perfectly.  

• Use yogurt instead of the sour cream.  Make sure to add the baking soda.

• Use orange zest instead of lemon for a different citrus spin.

• Try adding chocolate chips instead of fruit.

Kitchen Tips and Notes

• Cast iron skillets work best for this recipe as it will create the crispy bottom and edges that other oven-proof skillets won't.  

• Use a 10" cast iron skillet for the best results.

• Slicing the strawberries instead of chopping them creates a pretty look.

• For an extra dash of sweetness sprinkle the top of the cake with sparkle or coarse sugar before placing it in the oven.

• The batter should turn out thick.  Spread it evenly in the bottom of the pan.

• Preheat your cast iron skillet along with the oven to create a sizzling environment for the cake.  It creates the crispy edges.

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• Strawberry Cornmeal Skillet Cake

serves 8

9 Tablespoons unsalted butter, divided

2 eggs

1 cup sour cream

1 teaspoon vanilla

1/1/4 cups all purpose flour

1/3 cup yellow cornmeal

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1/2 teaspoon lemon zest

2 cups strawberries, hulled and sliced

Take a 10" cast iron skillet and place it in the oven.  Turn the oven on 350 degrees to preheat while the skillet is in the oven.

In a large bowl, add flour, sugar, cornmeal, salt, baking powder, baking soda, and lemon zest.  Stir to combine and set aside.

In a medium microwave-safe bowl, add 8 tablespoons (1 stick) of butter.  Microwave on high in 30 second intervals until melted.  Allow to cool 5 minutes.  Add in sour cream, eggs, and vanilla.  Mix to combine.

Add the wet ingredients to the dry ingredients and stir until mixed. The batter should be thick.

Remove the hot skillet from the oven and add 1 Tablespoon of butter to the bottom to melt.  Add 1/2 of the cake batter, spreading out in an even layer over the butter.  Add 1/2 of the strawberries on top of the batter.  Drop the remaining batter, by the spoonful, over the strawberries. You do not have to cover all areas.  Top with the remaining strawberries.

Place in the oven and bake for 35-40 minutes until golden brown on top and a toothpick comes out clean when you test the center of the cake.  Allow to cool on a wire rack for 30 minutes.  Cut and serve.