The History of Southern Skillet Cornbread

Cornbread is one of the most iconic dishes in Southern cooking, with roots going back to Native American cuisine. Native tribes used ground corn to make simple breads long before wheat flour was common. When settlers arrived, they adapted these recipes, and cornbread became a Southern staple. Unlike Northern cornbread, which is often sweet, traditional Southern skillet cornbread is savory, with a crisp crust and tender inside. Cooking it in a cast iron skillet is key—it delivers that golden, crunchy edge while keeping the middle moist. This Southern Skillet Cornbread Recipe is a blend of history and flavor, making it a must-have side dish for barbecue, greens, or hearty stews.

Why Cast Iron Makes the Best Cornbread

Using a cast iron skillet isn’t just tradition—it’s what gives cornbread its irresistible texture. When you preheat the skillet with butter and oil, it becomes sizzling hot. As soon as the batter hits the pan, it sears the bottom, locking in flavor and forming a deep golden crust. That’s the secret to Southern-style cornbread: crispy edges with a soft, fluffy center. Cast iron also holds heat evenly, ensuring the bread bakes consistently. If you’ve ever wondered why your cornbread at home doesn’t taste like grandma’s, chances are you skipped the skillet. With this method, every bite will be as authentic as it gets.

Why You’ll Love This 5-Ingredient Cornbread

This cornbread recipe proves that simple ingredients can create unforgettable flavor. With just five core ingredients—self-rising cornmeal, eggs, buttermilk, fat (oil or bacon grease), and butter—you’ll get a bread that’s both rustic and versatile. You can enjoy it plain with a drizzle of honey, or pair it with savory meals like chili, fried chicken, or collard greens. If you prefer sweet cornbread, just add sugar. Because it uses self-rising cornmeal, you don’t need extra leavening agents, making the recipe foolproof. It’s quick, easy, and delicious, perfect for beginners or seasoned Southern cooks.

Ingredients

• 2 cups self-rising cornmeal
• 2 eggs (or 1 extra-large egg)
• 2 tablespoons vegetable oil (or bacon grease or lard)
• 2 tablespoons butter + 2 tablespoons oil (for skillet)
• 1 ¾ cups buttermilk
• ⅔ cup granulated sugar (optional, for sweet cornbread)

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 400°F (200°C). If using a cast iron skillet, add butter and oil to the skillet and place it on medium-high heat until sizzling.

Step 2: Mix the Batter

In a bowl, combine cornmeal, eggs, oil, and buttermilk. Stir until smooth. If making sweet cornbread, add sugar at this stage.

Step 3: Test the Skillet

Drop a tiny bit of batter into the skillet—if it sizzles, it’s hot enough. Pour in the batter, filling to about 1 inch from the top.

Step 4: Bake the Cornbread

Transfer the skillet to the oven and bake for 25–30 minutes, or until golden brown. The edges will pull away slightly from the pan when done.

Step 5: Serve

Let cool for 5 minutes before slicing. Enjoy warm with butter, honey, or alongside savory dishes.

Recipe Timing

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 8 slices

Nutrition Information (per slice, approx.)

• Calories: 240
• Carbohydrates: 32g
• Protein: 5g
• Fat: 10g
• Fiber: 2g
• Sugar: 6g (if added)
• Sodium: 300mg

Southern Skillet Cornbread

Can I make cornbread without a cast iron skillet?

Yes, you can use a regular baking dish, but you won’t get the same crispy crust. Cast iron gives the authentic texture and flavor Southerners love.

Is cornbread better with sugar or without?

It depends on preference. Southern cornbread is traditionally savory, while Northern cornbread is sweeter. Adding sugar makes it more cake-like.

What can I use instead of buttermilk?

You can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

How do I store leftover cornbread?

Store tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven for best results.