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 ⅓ 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 Video
Southern Skillet Cornbread
Ingredients
- ¼ cup butter
- 1½ cup yellow cornmeal
- ¾ 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
Instructions
- 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.
Notes
- 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.
Nutrition
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Rebecca says
this cornbread looks delicious! I definitely need to try this recipe
Jessica Formicola says
This is the best corn bread recipe ever! It goes perfectly with a bog bowl of chili! Thanks for sharing the recipe!
Sapana says
This might be the best corn bread I've ever had - thank you!
Michelle Miller says
Great recipe for cornbread lovers!
Ashley says
Yum! This cornbread recipe is perfect for cornbread dressing for thanksgiving! Great recipe, thanks!
Jocelyn (Grandbaby Cakes) says
This cornbread is real right here!!! I love a good skillet cornbread.
Alisa Infanti says
I had this with my chili last night and it was perfect! I am going to make some ahead of time and freeze because I only have two mini skillets.
Rebecca says
I'd make this with jalapenos & cheese! OMG looks delish
Gabi says
I can't wait to try this cornbread. It looks so savory delicious and doable:)
Beth says
This looks so delicious and yummy! My daughter and her boyfriend are going to love this recipe! I can't wait to share this with them!
Kevin says
I could use a bowl of chili with this! This looks like a keeper! I am so glad I came across this!
Gloria says
First, I love cooking in cast iron. Second I love cornbread. This is the perfect side for soup, chili and stew.
Chenée Lewis says
Looks so good! I'm definitely gonna save this for the holidays!!
Shadi Hasanzadenemati says
This is such a delicious recipe! Can’t wait to try it!
Cate says
I've never tried making cornbread in a skillet, but it looks so easy and delicious! Saving!
Beth says
Yummy! I love cornbread! I can't wait to have this! Looks so delicious and tasty!
Kelli says
So delicious and buttery! Love that it's sweet, but not overly so. It goes so perfectly with a bowl of chili on the side!
Katie says
Looks delicious! Can't wait to try this one.
Cindy says
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!
Jesse says
When do you add the honey?
Jesse says
I’m making this for your cornbread dressing recipe. Does it need honey?
Michelle says
Nope. No honey for dressing
Michelle says
With the buttermilk and eggs.
Gord says
I've never posted a comment beneath an online recipe before; this is my first time ever.
Your recipe ticked all the boxes in my search for a great, southern skillet cornbread recipe and we tried it today for the first time. We added in about 1/4 cup of honey, a bit less than your recipe calls for, as well as a handful of shredded, sharp, aged cheddar and pickled jalapeno rings.
For my entire family, this cornbread is the best any of us has ever tried. Thanks so much for posting it!
Nathan says
I've tried many versions of skillet corn bread. This has been the best. Great color. Great texture. Just enough crispiness so it's not corn cake. The tips at the end are especially helpfu. So glad you posted it. (Maybe this will win over our boys to the joys of cornbread.)
Michelle says
So glad you loved it! 🙂
June says
Simply the best ever! I have used it to make dressing and with honey to eat with a pot of pinto beans. Most recipes I’ve tried are too dry & crumble when I cut into it. Your recipe is moist and has the most amazing corn flavor shine through. I have made & eaten a lot of cornbread in my 71 years but this is the winner!
Michelle says
I'm so glad you loved it! 🙂
Daniel F Kehoe says
Are there any changes needed for using a 12" skillet?
Michelle says
The cook time will probably be a little shorter, so just watch it carefully for the first time you make it that way to figure out the new cook time
Dee Roncaglione says
My favorite corn bread!( I did not add honey, we prefer ours without) Thanks so much for sharing!
Jane Eason says
I was born and raised in Memphis, TN. My mother never, ever put sugar in her cornbread. Neither did my grandmother. And I never had sweet cornbread in the area where I grew up.
Michelle says
Yes, I mention in the post that sweet cornbread is not a thing in the south. The sugar in this is not enough to make it sweet at all, but you can also leave it out.