southern skillet cornbread

This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples.

Skillet Cornbread

all-purpose flour

yellow cornmeal

sugar

baking powder

salt

buttermilk (or sub with regular milk)

egg, beaten

oil ((plus extra for greasing skillet))

Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 400 degrees F, leaving the skillet in the oven while it heats.

Meanwhile, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.

Add the buttermilk, egg and oil. Stir to combine.

When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.

Southern Skillet Cornbread

butter

flour

baking soda

buttermilk (full fat is best)

eggs

honey

Preheat oven to 450°F.

In a 10-inch cast iron skillet over medium heat, add ¼ cup butter and allow to melt.

While butter is melting, in a large mixing bowl, add cornmeal, flour, baking powder, baking soda, and salt. Whisk together.

Add buttermilk, eggs, and melted butter to the cornmeal mixture. Whisk until just combined.

Place skillet back over medium heat. Add remaining 2 tablespoons of butter to skillet and allow to melt, tilting to coat the whole pan.

When butter is melted, pour in batter (don&#x27;t stir) and allow to cook for one minute.

Transfer skillet to oven and bake for  20-25 minutes until cooked through, and lightly browned on the edges.

https://content.jwplatform.com/videos/7RN27JVk.mp4

Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crispy edges.

Old fashioned Southern skillet cornbread recipe made with buttermilk and no sugar

cornmeal (yellow, regular-not self-rising)

flour (, all-purpose)

salt (, table)

buttermilk (, 2%

milk (,2%

½ teaspoon baking soda (, make sure it's fresh)

oil (, vegetable

oil (,

Preheat

Heat

Heat 2 tablespoons of oil in cast iron skillet on medium heat on the stovetop (see recipe notes)

Combine dry ingredients

Meanwhile, combine all dry ingredients into one big bowl EXCEPT the Baking Soda

Combine wet ingredients

In a smaller bowl, combine all the wet ingredients AND THE BAKING SODA

Combine

Combine well and pour wet ingredients into the big bowl of dry ingredients

Pour

Your cast-iron skillet with oil should be hot by now. Pour batter into the skillet and shake it to even out the batter. This step ensures a crusty bottom.

Cook

Cook on the stove top for 2-3-minutes; then transfer to hot oven; bake uncovered for about 30-45 minutes at 375-400ºF until top is golden brown

Serve

Remove from oven; slice into quarters; melt butter on top and serve!

Great no-sugar cornbread! My whole family loved it.

So good! It's better than my Mother-in-Laws! Thanks for the recipe. I used coconut oil in the batter - Yum!

I have made this many times and love it!   Yes it is true Southern cornbread no sugar.  If you want sugar make a cake not cornbread.

Miss Smarty pants has some fantastic recipes and this is one of many really good ones.

2nd try and again perfect. I tested with a thermo pop for doneness as ovens do matter but again , thank you for posting it.

To start with, I am a very good home cook but for some reason cornbread has always been my nemesis.  To the point where even I tried to task my husband with trying to make it.  It was either to dry, to dense, to tinny or crumbled into sand when cut, no recipe ever worked, not even America's Test Kitchen. This recipe was amazing, it turned out perfect.  The only thing I did different was to let the batter rest a bit before baking.  Thank you so much for posting it.  Happy New Years to you and thank you so much for posting it and Happy New Years to me for being able eat cornbread with my greens again.

Super easy to follow and just as advertised. I’ve tried several “southern” cornbread recipes and this is exactly what y Georgia-born hubby has been looking for. I made if for cornbread dressing but will be making it more than once a year - cannot wait to do it again and take a couple of wedges to work for breakfast with a little honey butter. THANK YOU!!!

This is exactly how my mom made it when I was growing up!!  Sugar does not go in cornbread! The only thing she different was heating the skillet with the oil in the oven not in top of the stove.

When you add Sugar, you are not making Cornbread, you are baking a Cake!!

Love this recipe. Thanks for the no-sugar bit.  :-)

This is an amazing recipe! The whole family Loooved it! I especially liked frying it on the top of the stove first! Makes an incredible crust on the bottom!
BUT make sure you don’t use tooo big of a fry pan for the amount of batter you have. If your pan is too big, the bread will be thin, crisp and hard.
I doubled the recipe because I have a larger cast iron pan and it turned out beautifully!

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Skillet Cornbread

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Southern Skillet Cornbread

Top 3 southern skillet cornbread recipes from across the web

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Skillet Cornbread

Southern Skillet Cornbread

Southern Skillet Cornbread

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