Skillet Cornbread, southern wouldn’t be southern without skillet cornbread.
I can’t remember not having some form of cornbread on our table every week. My mom’s favorite was Jiffy sweet cornbread, mostly because she wanted to save time, but my favorites have always been the spicy Mexican cornbread and skillet cornbread.
It is an absolute must to ensure that you have cornbread with a pot of soup beans, and in the south, the only other bread allowed near cornbread is the southern biscuit!
My mom had a special cast iron skillet just for her cornbread and that skillet was seasoned to perfection. We are talking, completely smooth with a shimmer to it. Part of my introduction into the kitchen was how to take care of and keep that cast iron seasoned.
This article from Southern Living Magazine is a great source on how to season a cast-iron skillet, read here.
When I was learning to cook cornbread, I could feel my mom peering around the corner into the kitchen to make sure that I didn’t use soap or water on her seasoned cast iron skillet.
What goes with cornbread?
- Slow Cooker Chili, a tasty recipe that will feed a crowd and goes perfectly with this easy cornbread recipe.
- Cornbread Dressing, the perfect side dish for the Holidays! Can be made by using up leftovers or making a fresh batch of cornbread.
- Day-old cornbread crumbled in a glass of milk and seasoned with salt and pepper. This was my moms’ favorite treat, and she would always save a slice of cornbread just to make this. Me? Not so much. But if you’re inclined to give it a go, let me know your thoughts in the comments below.
- This Pulled Pork recipe can also be enjoyed with this cornbread recipe, a side of black-eyed peas and collard greens, and a tall glass of southern sweet iced tea.
- BBQ chicken enjoyed with corn on the cobb, a side salad, and this cornbread.
- Simply enjoy fresh hot cornbread with creamy butter and a dollop of jam.
How to make skillet cornbread
- 1 tablespoon vegetable oil
- 1 cup medium cornmeal
- 1 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- Preheat the oven to 425°F.
- In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk the eggs then add in the buttermilk and cooled (melted) butter, mix until well combined.
- Pour the liquid mixture into the dry ingredients and mix until well combined. Set aside.
- Place an 8-inch cast-iron skillet over medium-high heat on the stovetop, add the oil and scatter about 1 teaspoon of cornmeal over the oil, do not stir. Allow the cornmeal to cook for about 1 minute (do not get distracted and forget, because it can burn easily). Once the cornmeal starts to turn golden, pour the cornbread batter in and allow to cook for another minute.
- Transfer the skillet to the preheated 425°F oven and cook for 25 - 30 minutes or until a knife inserted comes out clean, the top starts to turn golden and you see cracks in the top.
- Remove from oven and allow to cool for about 5 - 10 minutes. Lay a plate or serving board upside down over the skillet then carefully flip the skillet and plate over together to invert and remove cornbread. It should come out easily.
- You can serve it "upside-down", or flip it back over to serve.
You can substitute the medium cornmeal for fine cornmeal if you prefer a finer texture cornbread.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 84mgSodium: 427mgCarbohydrates: 34gFiber: 2gSugar: 3gProtein: 8g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.