Wedge of cornbread with butter and honey on a white and blue plate on a rustic wood background.
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Southern Skillet Cornbread

Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.
Course Side Dish
Cuisine American
Keyword Skillet Cornbread, Southern Cornbread, Southern Skillet Cornbread
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 servings
Calories 185kcal
Author Michelle

Ingredients

  • ¼ cup butter
  • cup yellow cornmeal
  • 3/4 cup flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • cups buttermilk full fat is best
  • 2 eggs
  • 2 tablespoons butter
  • 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

Nutrition facts do not include honey or other sweeteners.
  • 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

Serving: 1serving | Calories: 185kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 334mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 266IU | Calcium: 85mg | Iron: 1mg