Southern Skillet Cornbread
Southern Skillet Cornbread is a savory, southern staple, made with browned butter in a cast iron skillet for gorgeous, crunchy edges.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 servings
- 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.
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.
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