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Classic Southern Skillet Cornbread

This classic Southern-style cornbread delivers a golden, crispy crust from a piping hot cast iron skillet and a wonderfully tender, slightly crumbly interior. It's the perfect savory side for any Southern meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American, Southern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1.5 cups Yellow Cornmeal fine or medium ground
  • 0.5 cup All-purpose Flour
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Salt
  • 1 tbsp Granulated Sugar optional, for a hint of sweetness; omit for truly traditional unsweetened
  • 1.5 cups Buttermilk room temperature, or substitute with milk + 1.5 tbsp lemon juice/vinegar
  • 1 large Egg room temperature
  • 4 tbsp Unsalted Butter melted
For Greasing the Skillet
  • 1-2 tbsp Bacon Grease or Unsalted Butter

Equipment

  • 10-inch Cast Iron Skillet
  • Large mixing bowl
  • Small Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare Oven and Skillet
  1. Preheat your oven to 425°F (220°C). Place your 10-inch cast iron skillet in the oven while it preheats. This is crucial for a perfectly crispy crust.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and granulated sugar (if using). Make sure there are no lumps.
Combine Wet Ingredients
  1. In a separate small mixing bowl, whisk together the buttermilk, egg, and melted butter until well combined.
Mix Batter
  1. Pour the wet ingredients into the dry ingredients. Stir with a spoon or whisk just until combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to tough cornbread.
Bake the Cornbread
  1. Carefully remove the hot cast iron skillet from the oven using oven mitts. Add the bacon grease or butter to the hot skillet and swirl it around to coat the bottom and sides thoroughly. The fat should sizzle.
  2. Pour the cornbread batter directly into the hot, greased skillet. It should sizzle around the edges.
  3. Immediately return the skillet to the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Cool and Serve
  1. Once baked, remove the skillet from the oven. Allow the cornbread to cool in the skillet for 5-10 minutes before carefully inverting it onto a wire rack or cutting board, or simply cutting and serving directly from the skillet.
  2. Serve warm with butter, honey, or alongside your favorite chili, beans, or greens.

Notes

For an even richer flavor and extra crispy crust, you can use bacon grease to coat the skillet. Don't skip preheating the skillet – it's key to the signature crispy bottom. If you don't have buttermilk, you can make your own by adding 1.5 tablespoons of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk (any fat percentage) to the 1.5 cup mark. Let it sit for 5 minutes before using.