Description
This Southern Skillet Cornbread recipe delivers a classic, moist, and tender cornbread with a perfectly crisp crust, baked in a cast iron skillet. Made with a combination of medium grind cornmeal, all-purpose flour, and buttermilk, it offers authentic Southern flavors ideal for pairing with a variety of dishes or enjoying on its own with honey butter or jam.
Ingredients
Dry Ingredients
- 1 1/4 cups (186g) medium grind cornmeal
- 1 cup (141g) all-purpose flour (scoop and level to measure)
- 2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt (can reduce to 1/2 tsp for lighter salt flavor or if using bacon fat)
Wet Ingredients
- 8 Tbsp unsalted butter, melted
- 1 3/4 cups buttermilk
- 2 large eggs
- 2 Tbsp + 1 Tbsp vegetable oil or rendered bacon fat, melted (divided)
Instructions
- Preheat the skillet: Place a 10-inch or 12-inch cast iron pan in the oven on the center rack and preheat to 400 degrees Fahrenheit for 20 minutes to ensure the skillet is very hot for a crisp crust.
- Combine dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, aluminum free baking powder, baking soda, and salt until evenly mixed. Create a well in the center of the mixture for the wet ingredients.
- Mix wet ingredients: In a separate medium bowl, whisk the melted butter, buttermilk, eggs, and 2 tablespoons oil or bacon fat together. The mixture may start to clump as the fats cool; this is normal.
- Combine wet and dry ingredients: Pour the buttermilk mixture into the well of the dry ingredients. Gently fold the mixture using a silicone spatula just until combined; the batter will be lumpy and that’s ideal for texture.
- Prepare skillet and add batter: Using hot pads, carefully remove the hot skillet from the oven. Immediately swirl 1 tablespoon of oil or bacon fat around the bottom and sides of the skillet to coat it evenly. Pour the cornbread batter into the skillet and gently spread it out evenly with the spatula.
- Bake the cornbread: Return the skillet to the oven and bake for 16 to 23 minutes, or until the cornbread is cooked through in the center and golden on top.
- Cool and serve: Remove the skillet from the oven and transfer the cornbread to a wire rack to cool for 15 minutes before cutting. Serve warm with honey butter, whipped butter, jam, or honey as desired.
Notes
- Using a cast iron skillet is key for a crispy crust and even baking.
- The batter should remain lumpy—overmixing can make cornbread tough.
- Rendered bacon fat can be substituted for vegetable oil for a smoky flavor.
- Adjust salt according to the fat choice to avoid an overly salty taste.
- Letting the cornbread cool slightly helps it set for cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
