Southern skillet cornbread pairs a tender, lightly tangy center with a crisp, buttery edge. Heating the cast-iron pan before the batter goes in gives the crust a head start, while buttermilk keeps the crumb soft. Cut it into wedges and serve warm beside chili, beans, barbecue, or a weeknight dinner.
Use plain yellow cornmeal and stir the batter only until the dry streaks disappear; overmixing can make cornbread dense. The hot skillet should sizzle when the batter is poured in. For another baker’s take on this technique, see King Arthur Baking’s skillet cornbread guide.
Why this skillet method works
A preheated 10-inch skillet heats the batter from below as it bakes, encouraging browned edges. The small amount of flour helps the wedges hold together, and the optional tablespoon of sugar or honey adds only a subtle sweetness. Leave both out for a more savory result.
Tips for tender cornbread
- Measure flour by spooning it into the cup and leveling the top instead of packing it down.
- Bring the eggs and buttermilk closer to room temperature so the melted butter stays evenly mixed.
- Use oven mitts when handling the skillet; the handle remains very hot after baking.
- Start checking at 18 minutes. The center is ready when a tester comes out with a few moist crumbs.
Serve with one-pot chicken and rice or creamy baked mac and cheese. Leftover wedges can be covered and kept at room temperature for a day, or refrigerated for up to four days. Reheat in a skillet or toaster oven to bring back some crispness.
Estimated nutrition
Approximate values per wedge (1 of 9), based on the recipe with the optional sugar and honey omitted. Brands and portions change the results.
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 29 g |
| Protein | 5 g |
| Total fat | 8 g |
| Saturated fat | 4 g |
| Fiber | 2 g |
| Total sugars | 2 g |
| Sodium | 370 mg |
Nutrition is an estimate, not a laboratory analysis.
Southern Skillet Cornbread
Ingredients
Method
- Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven as it heats.
- Whisk cornmeal, flour, baking powder, baking soda, salt, and optional sugar in a large bowl. In another bowl, whisk buttermilk, eggs, melted butter, and optional honey.
- Pour the wet mixture into the dry ingredients and fold just until no dry streaks remain. Do not overmix.
- Carefully remove the hot skillet. Add 1 tablespoon butter and swirl to coat the bottom and sides. Pour in the batter; it should sizzle at the edges.
- Bake 18 to 22 minutes, until the top is golden and a tester comes out with a few moist crumbs. Rest 5 minutes before cutting into 9 wedges.
