Description
Golden, crisp-edged Southern-style skillet cornbread made with cornmeal, buttermilk, and baked in a hot cast iron skillet for that signature texture.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbsp sugar (optional)
1 cup buttermilk
2 eggs
1/4 cup unsalted butter (melted)
Instructions
1. Preheat oven to 425°F (218°C). Place your 10-inch cast iron skillet inside.
2. In a large bowl, whisk cornmeal, flour, salt, baking powder, baking soda, and sugar.
3. In another bowl, whisk eggs, buttermilk, and melted butter until smooth.
4. Combine wet and dry ingredients with a spatula; do not overmix.
5. Remove hot skillet using mitts. Add butter or turkey bacon fat, swirling to coat.
6. Pour batter into skillet and listen for the sizzle.
7. Bake for 20–24 minutes until golden and a toothpick comes out clean.
8. Cool for 10 minutes before removing and slicing.
Notes
Preheat your skillet for that crispy edge.
Use turkey bacon grease for rustic flavor.
Mix-ins like cheddar, jalapeños, or corn can be added.
Leftovers store well for 2-3 days or can be frozen.
Great paired with chili, fried catfish, or used in cornbread stuffing.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: skillet cornbread, southern cornbread, cast iron cornbread