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.

Raspberry-White Chocolate Dream Scones

Sweeten Your Valentine's Day with Raspberry-White Chocolate Dream Scones 

Raspberry-White Chocolate Dream Scones

With Valentine’s Day just around the corner this Friday, there’s no better way to celebrate than with a batch of Raspberry-White Chocolate Dream Scones. These heart-shaped treats are the perfect way to show love—whether you’re surprising your partner with breakfast in bed, treating your kids to a sweet start to the day, or bringing a special homemade gift to a friend. The combination of vibrant raspberries and creamy white chocolate creates a romantic flavor pairing, while the buttery, flaky texture makes them simply irresistible.

Baking these scones is a heartfelt way to say "I love you." The dough comes together quickly with simple ingredients, and cutting them into adorable heart shapes makes them extra festive. The raspberries create naturally beautiful pink and red hues, making them the perfect Valentine’s treat without any artificial coloring. Whether you serve them warm with a drizzle of white chocolate, a dusting of powdered sugar, or simply as they are, they’re guaranteed to bring a smile to anyone’s face.

One of the best things about this recipe is how effortlessly it comes together with a handful of pantry staples. The key is working with cold butter, which creates that irresistible flaky texture, and handling the dough as little as possible to keep the scones light and tender.

These scones aren’t just for breakfast—pair them with a cup of tea for a cozy Valentine’s afternoon, or wrap them up in a cute box as a homemade edible gift. This Valentine’s Day, skip the store-bought chocolates and bake up something truly special, straight from the heart! ❤️

Enjoy!

What Ingredients do I need?

Refrigerated:

• Butter
• Egg
• Milk

Produce:

• Fresh raspberries

Baking & Pantry Staples:

• All-purpose flour
• Baking powder
• Salt
• Sugar
• White chocolate chips

Substitutions and Variations

Substitutions:

• Butter → Unsalted Margarine or Coconut Oil (solid form) – Keeps the flaky texture, but butter gives the best flavor.

• Milk → Half-and-Half, Heavy Cream, or a Non-Dairy Alternative (like Almond or Oat Milk) – Stick with a creamy option for the best results.

• White Chocolate Chips → Chopped White Chocolate Bar or Yogurt Chips – Keeps the sweet and creamy element.

• All-Purpose Flour → Pastry Flour or a 50/50 mix of All-Purpose and Whole Wheat Flour – For a slightly lighter texture.

• Fresh Raspberries → Frozen Raspberries (Used Straight from the Freezer) – Prevents them from breaking apart too much in the dough.

Variations

• Dark Chocolate Raspberry Scones – Swap the white chocolate chips for dark chocolate chips or chunks for a richer, slightly less sweet flavor.

• Lemon Raspberry Scones – Add zest of one lemon to the dough for a bright, citrusy twist that enhances the raspberries.

• Strawberry-White Chocolate Scones – Replace raspberries with chopped fresh or frozen strawberries for a slightly milder berry flavor.

• Glazed Raspberry-White Chocolate Scones – Drizzle with a simple powdered sugar glaze or melted white chocolate after baking for extra sweetness.

Kitchen Tips and Notes

• Keep the Butter Cold – Cold butter is key to achieving a flaky, tender texture. If the butter starts to soften, pop the dough in the fridge for a few minutes before shaping.

• Handle the Dough Gently – Overmixing or kneading too much can make the scones dense and tough. Mix just until combined for the best results.

• Flour Your Work Surface & Cutter – The dough is sticky, so lightly flour your hands, rolling pin, and cookie cutter to make shaping easier.

• Shape Alternatives – Don’t have a heart-shaped cutter? Simply pat the dough into a round disc and cut into wedges for a classic scone look.

• Bake Until Golden – Keep an eye on the oven; scones should be lightly golden on top and firm to the touch when done.

• Serve Fresh & Warm – These scones taste best right out of the oven but can be stored in an airtight container for up to 2 days. Reheat briefly for that fresh-baked warmth.

     EQUIPMENT YOU MAY NEED     

• Mixing Bowls – One large for dry ingredients, one small for wet ingredients.
• Pastry Cutter  – To cut cold butter into the flour mixture.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Whisk – To mix the egg and milk together.
• Wooden Spoon – For gently folding in raspberries and chocolate chips.
• Heart-Shaped Cookie Cutter – To cut out festive scones.
• Baking Sheet – To bake the scones evenly.
• Parchment Paper – To prevent sticking and ensure easy cleanup.
• Wire Cooling Rack – For cooling the scones after baking.

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Raspberry-White Chocolate Dream Scones 

makes 12 scones

3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons sugar
3/4 cup butter, cold
1 pint raspberries
1 egg
1 cup milk
1/2 - 3/4 cup white chocolate chips

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the raspberries and white chocolate chips and mix.

Add the milk and egg to a measuring cup and whisk to combine.  Add to the dry ingredients and mix just until combined and everything is moistened.  Mixing too much will create tough scones and break up the raspberries.   Note:  you will find that the raspberries may break up somewhat as they are very delicate.  Try to mix carefully.

Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a heart shaped cookie cutter.  

Place the scones on a parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.

Vibrant Za’atar Chickpea Salad: A Burst of Flavor in Every Bite

A vibrant, herb-packed chickpea salad infused with zesty Za’atar and a garlic-lime vinaigrette—fresh, flavorful, and effortlessly delicious!

Vibrant Za’atar Chickpea Salad

This Vibrant Za’atar Chickpea Salad is a refreshing and flavorful dish that brings the bold, aromatic essence of the Mediterranean straight to your table. The combination of crisp cucumbers, juicy Roma tomatoes, zesty red onion, and hearty chickpeas creates the perfect balance of textures, while the generous handfuls of fresh parsley and dill add a bright, herbaceous touch. But what truly sets this salad apart is the Za’atar spice blend—a fragrant mix of thyme, sumac, and sesame seeds that infuses every bite with a warm, tangy depth of flavor. Paired with a simple yet zesty garlic-lime vinaigrette, this salad is an absolute delight for the senses.

One of the best things about this recipe is its versatility. It’s perfect for a light lunch, a side dish at dinner, or even a refreshing meal prep option for the week ahead. Hosting a gathering? This salad makes a fantastic addition to a Mediterranean-inspired spread alongside hummus, pita, and grilled meats. It’s also great for picnics, potlucks, and BBQs, as it holds up well and only gets better as the flavors meld. Whether you're looking for a nutritious weekday meal or a vibrant dish to impress guests, this salad has you covered.

Aside from its incredible taste, this salad is quick and easy to prepare using simple, pantry-friendly ingredients. Chickpeas provide a satisfying protein boost, while fresh veggies and herbs keep things light and refreshing. With just a few minutes of chopping and whisking, you can have this dish ready in no time—no complicated steps, no fancy equipment required. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe proves that healthy, delicious food can be both effortless and exciting. So, grab your ingredients, sprinkle in some Za’atar magic, and enjoy a burst of Mediterranean flavor in every bite!

Enjoy!

What Ingredients do I need?

Produce:

• Roma tomatoes
• English cucumber
• Red onion
• Fresh parsley
• Fresh dill
• Garlic cloves
• Lime

Pantry Staples:

• Canned chickpeas
• Za’atar spice
• Extra virgin olive oil
• Salt & pepper

Substitutions and Variations

Substitutions

• Za’atar Spice Substitutes:  Mix of dried thyme, sesame seeds, and sumac (if sumac is unavailable, try lemon zest for tang) or Italian seasoning + sesame seeds + a dash of lemon zest

• Roma Tomatoes Substitutes:  Cherry or grape tomatoes, halved or Heirloom tomatoes for a juicier, more colorful option

• English Cucumber Substitutes:  Persian cucumbers for a similar mild flavor or Regular cucumbers (peeled and deseeded to reduce bitterness)

• Chickpeas Substitutes:  

  White beans (cannellini or great northern) for a softer texture

Kitchen Tips and Notes

• For the Best Flavor, Let It Marinate: Allow the salad to sit for at least 10–15 minutes after adding the dressing. This helps the Za’atar spice and vinaigrette soak into the chickpeas and veggies, enhancing the flavor.

• Use Fresh Herbs for Maximum Freshness: Fresh parsley and dill are key to the salad’s vibrant taste.

• Rinse & Drain Chickpeas Well:  Canned chickpeas should be rinsed thoroughly under cold water to remove excess sodium and any canned taste. Patting them dry will help them absorb the flavors better.

• Make It a Meal:  Turn this salad into a full meal by serving it with grilled chicken, shrimp, or tofu. You can also stuff it into pita bread or serve it over a bed of quinoa or couscous for added heartiness.

• Store Leftovers Smartly:  This salad stays fresh in the fridge for up to 3 days. Store in an airtight container.

• All about Za'atar:  this spice mix is a mixture of sumac, sesame seed & herbs used throughout the Middle East and Mediterranean. Sprinkle it on vegetables, salads, and more!

     EQUIPMENT YOU MAY NEED     

• Cutting Board – For chopping the veggies and herbs.
• Sharp Knife – To dice tomatoes, cucumbers, and slice onions evenly.
• Mixing Bowl – A large bowl to toss the salad ingredients together.
• Whisk  – For mixing the dressing smoothly.
• Citrus Juicer (Optional) – To easily extract fresh lime juice.
• Colander or Strainer – For rinsing and draining the chickpeas.
• Measuring Spoons & Cups – For accurate ingredient portions.
• Salad Spoons – To mix and serve the salad effortlessly.
• Za'atar Spice mix - an important part of the salad that should be missed!

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Vibrant Za’atar Chickpea Salad: A Burst of Flavor in Every Bite

serves 4

1 cup canned chickpeas, drained
2 tbsp Za’atar spice
3 Roma tomatoes, diced
1/2 English cucumber, diced
1 small red onion, sliced in 1/2 moons
1 cup chopped parsley
1 cup chopped dill

For the Garlic Vinaigrette:

1–2 garlic cloves, minced
1 large lime, juice of
1/3 cup extra virgin olive oil
Salt & Pepper

In a medium mixing bowl, combine the tomatoes, cucumbers, chickpeas, red onions, parsley and dill. Add the remaining Za’atar, and mix gently.

In a small bowl, whisk together the dressing ingredients and pour the dressing over the chickpea salad and mix.