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Ultimate Southern Skillet Cornbread

Close-up of a moist slice of golden cornbread with visible corn kernels, freshly baked in a black cast iron skillet.
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Make moist, fluffy cornbread with perfectly crispy edges using a cast iron skillet. This recipe delivers a classic Southern flavor.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness preference)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil, plus 2 tablespoons for the skillet
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded sharp cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, 1/2 cup of vegetable oil, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine. If using cheese, fold it in now.
  5. Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of vegetable oil to the hot skillet and swirl to coat the bottom and sides completely. The oil should shimmer.
  6. Immediately pour the batter into the hot, oiled skillet. The batter should sizzle when it hits the pan, which creates the crispy edge.
  7. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the skillet.

Notes

  • For a sweeter cornbread, increase the sugar to 1/3 cup. For a more savory Southern style, reduce the sugar to 1 tablespoon.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For extra moisture, add 1/2 cup of drained canned corn kernels to the batter.

Nutrition

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