Southern
Southern Skillet Cornbread
Traditional Southern cornbread is savory, not cake-sweet. The trick is a screaming-hot greased skillet — the batter sizzles when it hits the pan and the crust turns golden and crisp.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 8 wedges
My Sassy Southern Recipes
Southern Skillet Cornbread
Prep 10 min · Cook 25 min · Total 35 min · Makes 8 wedges
Ingredients
- 3 tbspbacon drippings or butter (for the skillet)
- 1 ½ cupsstone-ground yellow cornmeal
- ½ cupall-purpose flour
- 1 tbspsugar (optional)
- 1 tspbaking powder
- ½ tspbaking soda
- 1 tspkosher salt
- 2large eggs
- 1 ½ cupsbuttermilk
- 4 tbspunsalted butter, melted
Instructions
- 1
Place a 10-inch cast-iron skillet with the drippings in the oven and heat to 425°F.
- 2
Whisk cornmeal, flour, sugar, baking powder, soda and salt in a bowl.
- 3
In another bowl whisk eggs, buttermilk and melted butter. Stir into dry ingredients just until combined.
- 4
Carefully remove the hot skillet, swirl the fat to coat, and pour in the batter — it should sizzle.
- 5
Bake 20–25 minutes until golden and a toothpick comes out clean. Rest 5 minutes, then cut into wedges.
Cooking notes
- Use oven mitts — the skillet handle is very hot.
- Leave out the sugar for a classic savory style.
Serving suggestions
Serve warm with butter, alongside greens, red beans or chili.
Storage
Wrap and keep at room temperature 1 day or refrigerate up to 4 days.
Reheating
Warm wedges in a 350°F oven 8–10 minutes or toast in a buttered skillet.
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