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 .
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 mins8 wedges
Dry
1 cup yellow cornmeal (medium or fine grind)
1 cup all-purpose flour
1 tbsp sugar (optional)
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
Wet
1 ¼ cups buttermilk (or milk + 1 tbsp vinegar)
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
1 tbsp bacon 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:
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
1 cup yellow cornmeal (medium or fine grind)
1 cup all-purpose flour
1 tbsp sugar (optional)
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
Wet
1 ¼ cups buttermilk (or milk + 1 tbsp vinegar)
2 large eggs
¼ cup unsalted butter, melted and slightly cooled
1 tbsp bacon 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:
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 .
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