Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.
Southern Skillet Cornbread
A great cornbread recipe is a staple for your recipe arsenal, and this Southern Skillet Cornbread recipe is just the one to do the job.
It’s a classic southern recipe that will warm you right up. It goes perfectly slathered in butter with your favorite chili, soups, and stews.
This is a savory version made with browned butter and buttermilk, keeping it moist and delicious. Cooking it in a cast iron skillet gives it beautiful, crunchy golden brown edges.
The Great Sugar Debate
There is a lot of debate on whether cornbread should be sweet. And well, the answer is, it depends on where you live.
Most southerners know and agree that cornbread is not a sweet dish, while northerners and mid-westerners are adamant about adding some kind of sweetener.
For this recipe, I did not add sweetener. And if you’re making Southern Cornbread Dressing, you should not add sweetener.
However, if you’re a die-hard sweet cornbread fan, you can add 2 tablespoons of granulated sugar, or my favorite 1/3 cup honey. Sweetening the cornbread also gives it a nice gloss and crispy top due to the caramelized sugars.
Southern Skillet Cornbread Variations:
Southern Skillet Cornbread is great on its own, especially slathered in butter. But it’s also such a great base for other flavors and add-ins. Try these variations to add a little extra excitement:
- Cheese – Cheese is good in pretty much everything, and you can use most kinds of harder cheese in cornbread. Try cheddar, mozzarella, Jack variations, Gouda, Havarti, or Parmesan.
- Apple Pie Filling – This is my husband’s favorite version. Add a can of apple pie filling and use vanilla coffee creamer instead of buttermilk for a super sweet cake-like version.
- Jalapenos – Give your cornbread a little extra spice with some chopped jalapenos (or poblanos!). If you’re into super spicy, leave the seeds in the jalapenos. Or if you’d prefer a milder flavor, take the seeds out.
- Bacon – Everything is better with bacon! Cook and crumble the bacon before adding to the cornbread. You can even substitute some of the butter for bacon drippings.
- Green Onions – Slice up 3-5 green onions for just a little extra zing in your cornbread.
- Corn – Sometimes cornbread needs a little extra fresh corn! If you’re using canned corn, be sure to drain and pat dry first.
- Herbs – Try adding fresh herbs such as rosemary, thyme, chives, or parsley. Not only will it look pretty, they’ll give a definite flavor boost. Add about 1-2 tablespoons fresh chopped herbs.
- Combinations – Try a combo of some of the above ideas for some truly original cornbread. Some delicious combinations include
- Jalapenos, corn, and pepper Jack cheese
- Bacon, green onions, and cheddar
- Rosemary and smoked gouda
More Recipes You’ll Love
- Maple Cornbread – for you sweet cornbread lovers!
- Crockpot Southwest Cornbread – spicy cheesy cornbread in the slow cooker!
- Crockpot Chili – eat your cornbread with a big bowl of this delicious, classic beef chili.
- Southern Corn Pudding – moist, cheesy, and so comforting.
- Classic Southern Chicken and Dumplings – soft dumplings in a creamy broth.
Southern Skillet Cornbread
- ¼ cup butter
- 1½ cup yellow cornmeal
- 3/4 cup flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups buttermilk full fat is best
- 2 eggs
- 2 tablespoons butter
- ⅓ cup 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'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.
- Use room temperature ingredients. Cold ingredients do not mix together as well, and room temperature ingredients also lead to better, fluffier baked goods.
- Do not over mix! Mix your batter together until just combined. Lumps are okay! Mixing too long will result in a flat, hard cornbread.
- What skillet should I use? I have this 10-inch Lodge skillet. Any 10-inch cast iron skillet will work for this recipe.
- Do you have to use a skillet? It is recommended (it’s skillet cornbread, after all!). But you can still make this recipe without one. Just melt your butter in a microwave safe bowl. For the second butter melt, place a deep 9-inch baking dish in the oven at 450°F with the butter before pouring in the batter so the dish is hot (as if it had been on the stove). Pour in the batter and bake as directed.
- Use full fat buttermilk for best results. The extra fat will keep your cornbread moist. If you don’t have any buttermilk on hand, try this simple buttermilk substitute.
- Storage: Allow to cool completely. Wrap in plastic wrap or foil, and store at room temperature for 1-2 days.
- Freezer Instructions: Prepare and bake recipe as instructed. Allow to cool completely. Then wrap in foil or place in a freezer bag and store for up to 3 months. Thaw at room temperature, still wrapped.
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