This traditional Southern-style cornbread is baked in a preheated cast iron skillet, giving it a golden, crunchy crust and a soft, buttery interior. Perfect as a side to chili, barbecue, or slathered with honey butter.
[cooked-sharing]
Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins
8 wedges
Dry
1cupyellow cornmeal (medium or fine grind)
1cupall-purpose flour
1tbspsugar (optional)
1tbspbaking powder
½tspbaking soda
1tspsalt
Wet
1 ¼cupsbuttermilk (or milk + 1 tbsp vinegar)
2large eggs
¼cupunsalted butter, melted and slightly cooled
1tbspbacon drippings or butter (for the skillet)
Preheat Oven & Skillet
1
Place a 10-inch cast iron skillet in the oven.
Preheat the oven to 425°F (220°C) with the skillet inside for at least 10 minutes.
Mix the Dry Ingredients
2
In a large bowl, whisk together:
Cornmeal
Flour
Baking powder
Baking soda
Salt
(And sugar, if using)
Combine the Wet Ingredients
3
In another bowl, whisk together:
Buttermilk
Eggs
Melted butter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until just combined — don’t overmix!
Prep the Skillet
4
Carefully remove the hot skillet from the oven.
Add bacon drippings or 1 tbsp butter, swirl to coat the bottom and sides (it should sizzle!).
Immediately pour the batter into the hot skillet and smooth the top.
Bake
5
Return skillet to oven and bake for 20–25 minutes, or until:
The top is golden brown
A toothpick inserted in the center comes out clean
Cool & Serve
6
Let cool in the skillet for 5–10 minutes.
Slice into 8 wedges and serve warm.
Tips & Variations
7
Sweeter cornbread? Add up to ¼ cup sugar or honey.
Cheesy & spicy version: Mix in shredded cheddar and minced jalapeños.
Gluten-free? Use a 1:1 gluten-free flour blend.
Want a more rustic, crumbly texture? Use more cornmeal than flour (e.g., 1¼ cups cornmeal to ¾ cup flour).
Storage
8
Wrap leftovers tightly and store at room temp for up to 2 days, or refrigerate up to 5 days.
Reheat slices in a skillet or toaster oven for best texture.
Freezes well for up to 2 months.
Ingredients
8 wedges
Dry
1cupyellow cornmeal (medium or fine grind)
1cupall-purpose flour
1tbspsugar (optional)
1tbspbaking powder
½tspbaking soda
1tspsalt
Wet
1 ¼cupsbuttermilk (or milk + 1 tbsp vinegar)
2large eggs
¼cupunsalted butter, melted and slightly cooled
1tbspbacon drippings or butter (for the skillet)
Directions
Preheat Oven & Skillet
1
Place a 10-inch cast iron skillet in the oven.
Preheat the oven to 425°F (220°C) with the skillet inside for at least 10 minutes.
Mix the Dry Ingredients
2
In a large bowl, whisk together:
Cornmeal
Flour
Baking powder
Baking soda
Salt
(And sugar, if using)
Combine the Wet Ingredients
3
In another bowl, whisk together:
Buttermilk
Eggs
Melted butter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula until just combined — don’t overmix!
Prep the Skillet
4
Carefully remove the hot skillet from the oven.
Add bacon drippings or 1 tbsp butter, swirl to coat the bottom and sides (it should sizzle!).
Immediately pour the batter into the hot skillet and smooth the top.
Bake
5
Return skillet to oven and bake for 20–25 minutes, or until:
The top is golden brown
A toothpick inserted in the center comes out clean
Cool & Serve
6
Let cool in the skillet for 5–10 minutes.
Slice into 8 wedges and serve warm.
Tips & Variations
7
Sweeter cornbread? Add up to ¼ cup sugar or honey.
Cheesy & spicy version: Mix in shredded cheddar and minced jalapeños.
Gluten-free? Use a 1:1 gluten-free flour blend.
Want a more rustic, crumbly texture? Use more cornmeal than flour (e.g., 1¼ cups cornmeal to ¾ cup flour).
Storage
8
Wrap leftovers tightly and store at room temp for up to 2 days, or refrigerate up to 5 days.
Reheat slices in a skillet or toaster oven for best texture.
