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Classic Southern Skillet Cornbread
Few things are as comforting as a warm slice of homemade cornbread fresh from the oven. With its crispy golden crust, soft and tender center, and rich buttery flavor, this Southern classic is the perfect side dish for everything from hearty chili and barbecue to soups, stews, and fried chicken. Baked in a cast-iron skillet, this recipe delivers authentic flavor and texture that brings everyone back for another slice.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar (optional)
2 large eggs
1¼ cups buttermilk
¼ cup unsalted butter, melted
2 tablespoons vegetable oil or bacon grease (for the skillet)
2 tablespoons honey (optional, for a slightly sweeter cornbread)
Extra butter, for serving
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven with the vegetable oil or bacon grease while it heats. A hot skillet creates the signature crispy crust.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth.
Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few small lumps are perfectly fine and help keep the cornbread tender.
Carefully remove the hot skillet from the oven and swirl the oil around to coat the bottom and sides. Immediately pour the batter into the hot skillet. It should sizzle slightly as it hits the pan.
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for about 5–10 minutes before slicing. This helps it set while keeping the inside moist and fluffy.
Slice into wedges and serve warm with butter, honey, or your favorite meal.
Serving Suggestions
Cornbread pairs wonderfully with chili, pinto beans, beef stew, chicken soup, barbecue ribs, pulled pork, fried chicken, collard greens, baked beans, or a bowl of creamy soup. It also makes a delicious breakfast when lightly toasted and spread with butter and honey.
Tips for Perfect Cornbread
Always preheat the cast-iron skillet for an extra crispy crust.
Use buttermilk for a richer flavor and softer texture.
Avoid overmixing the batter to keep the crumb light and tender.
For extra flavor, stir in shredded cheddar cheese, diced jalapeños, sweet corn kernels, or cooked crumbled bacon.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. Warm slices in the oven before serving for the best texture.
Enjoy this classic homemade cornbread fresh from the oven, where every buttery, golden slice is the perfect companion to your favorite comfort-food meals.
