There is something incredibly satisfying about the sizzle of cornbread batter hitting a hot, buttered cast-iron skillet. It’s the secret to that coveted, crunchy golden-brown crust that a baking dish just can’t replicate.
Here is a foolproof recipe for a classic, slightly savory, southern-style skillet cornbread.
The Essentials
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Prep time: 10 minutes
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Bake time: 20–25 minutes
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Equipment: 10-inch cast-iron skillet
Ingredients
| Category | Ingredient | Amount |
| Dry | Yellow Cornmeal | 1 ½ cups |
| All-Purpose Flour | ½ cup | |
| Baking Powder | 1 tbsp | |
| Salt | 1 tsp | |
| Sugar (optional) | 1–2 tbsp | |
| Wet | Buttermilk | 1 ¼ cups |
| Large Eggs | 2 | |
| Melted Butter | 4 tbsp (for batter) | |
| The Pan | Butter or Bacon Grease | 2 tbsp (for the skillet) |
Instructions
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Preheat & Prep: Place your cast-iron skillet inside the oven and preheat to 200°C (400°F). Getting the pan bone-searing hot is the most important step.
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Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
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Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and 4 tbsp of melted butter.
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Combine: Pour the wet ingredients into the dry. Stir until just combined. Don’t overmix, or it’ll turn out tough instead of tender.
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The Sizzle: Carefully remove the hot skillet from the oven (use a heavy mitt!). Drop the remaining 2 tbsp of butter or bacon grease into the pan and swirl to coat the bottom and sides.
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Bake: Pour the batter into the hot skillet. It should sizzle immediately. Return it to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
Pro-Tips for Better Bread
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The “Sweet” Debate: Traditional Southern cornbread is savory. If you prefer a “Northern” style or a “cake-like” texture, increase the sugar to ¼ cup and use a 1:1 ratio of flour to cornmeal.
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The Fat: For the absolute best flavor, use bacon grease in the skillet instead of butter.
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Add-ins: Fold in 1 cup of shredded sharp cheddar, a small can of diced green chiles, or fresh corn kernels for more texture.
Note: Let the cornbread rest in the skillet for about 5 minutes before slicing. This allows the steam to settle so it doesn’t crumble apart when you cut it.