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Skillet Cornbread Recipe

Skillet Cornbread

iamwinfred
This Southern-style skillet cornbread bakes up with a deeply golden, crackling crust on the outside and a tender, moist crumb on the inside. Made in a preheated cast iron skillet with buttermilk, sour cream, and melted butter, it delivers authentic flavor and texture in just 30 minutes. Perfect alongside chili, soups, barbecue, or simply slathered with butter and honey.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • 10-inch cast iron skillet Strongly recommended for best crust; an oven-safe stainless steel skillet or 9-inch round cake pan can substitute
  • Large mixing bowl For dry ingredients
  • Medium mixing bowl For wet ingredients
  • Whisk
  • Rubber spatula or wooden spoon For folding batter
  • Oven mitts Required — the cast iron skillet gets very hot
  • Measuring cups and spoons
  • Pastry brush For buttering the hot skillet; silicone recommended for heat resistance

Ingredients
  

  • 1 cup yellow cornmeal about 160g; stone-ground preferred for best flavor and texture
  • 1 cup all-purpose flour about 125g; substitute a 1:1 gluten-free flour blend for a gluten-free version
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar optional; omit for traditional unsweetened Southern cornbread
  • 1 cup buttermilk 240ml; room temperature preferred; substitute 1 cup whole milk + 1 tablespoon white vinegar or lemon juice, let sit 5 minutes
  • 2 large eggs room temperature preferred

For the Skillet

  • 1/4 cup unsalted butter 57g, melted and slightly cooled; for the batter
  • 1 tablespoon unsalted butter for greasing the hot skillet before baking
  • 1/4 cup sour cream 60g; adds moisture and richness; full-fat recommended

Instructions
 

  • Preheat your oven to 425°F (220°C) with the rack in the center position. Place the empty 10-inch cast iron skillet inside the oven and let it heat for at least 10 minutes while you prepare the batter.
  • In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using) until fully combined with no visible lumps.
  • In a medium bowl, whisk together the eggs, buttermilk, melted butter (slightly cooled), and sour cream until smooth and uniform.
  • Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula until just combined — a few small lumps are fine. Do not overmix.
  • Using oven mitts, carefully remove the hot skillet from the oven and add 1 tablespoon of butter, swirling or brushing it to coat the bottom and sides. The butter should sizzle immediately.
  • Pour the batter into the hot buttered skillet, spread it to the edges, and bake at 425°F for 18 to 22 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Remove the skillet from the oven and let the cornbread rest for 5 to 10 minutes before slicing into wedges. Serve warm with butter and honey.

Notes

  • Always preheat your cast iron skillet in the oven before adding the batter — this is the key step that creates the signature crispy bottom crust.
  • Do not overmix the batter. Stir just until the dry ingredients are incorporated; a few lumps are perfectly fine and keep the crumb tender.
  • Use room temperature eggs and buttermilk so the melted butter does not seize when combined.
  • No buttermilk on hand? Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes before using.
  • For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly denser but still delicious.
  • To add a spicy kick, fold in 2 finely diced jalapeños and 1 cup of shredded sharp cheddar cheese into the finished batter before pouring into the skillet.
  • Leftover cornbread keeps at room temperature (wrapped tightly) for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.
  • To reheat, wrap a slice in a damp paper towel and microwave for 20 to 30 seconds, or warm in a 350°F oven for 8 to 10 minutes to restore some crispiness.
  • For a sweeter cornbread, increase the sugar to 1/4 cup and serve topped with honey butter (equal parts softened butter and honey blended together).
  • Stone-ground cornmeal is strongly recommended over finely milled cornmeal for a heartier crumb and more robust corn flavor.

Nutrition

Serving: 1SliceCalories: 210kcalCarbohydrates: 27gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 65mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 6IUCalcium: 10mgIron: 8mg
Keyword buttermilk cornbread, cast iron cornbread, homemade cornbread, skillet cornbread, southern cornbread
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