Southern skillet cornbread is a staple in our house. I will show you my method for made-from-scratch cornbread cooked in a cast iron skillet.
This is one of my existing recipes that I am refreshing with some new photos. Plus, it goes great with so many of the soups we have been enjoying this fall! I know y’all are going to love it.
Also, I have been using a new ingredient lately – avocado oil. It is so mild and delicious, and it is a great substitute for canola oil. Of course you can still use canola oil if you like.
Now, the cast iron skillet is an essential part of this recipe. I use an 8 inch cast iron skillet for this recipe. Cast iron heats beautifully, and when the pan is preheated with some oil in it, it gives you this wonderful, tasty, crispy crust that southern cornbread is famous for. (Note: Those are Amazon affiliate links, FYI.)
My skillet cornbread is traditionally southern, meaning that there is no sugar in my recipe. I know that some people prefer sweet cornbread, but I was raised eating this more savory variety with a bit of tanginess from real buttermilk.
Sweet versus savory cornbread is quite the controversial topic down here in these parts! Growing up in the deep south, I used to hear a whole bunch of hilarious sayings about sweet versus savory cornbread…
Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it. ~ Mark Twain
Never trust a woman who puts sugar in her corn bread. ~Unknown
I’ve had sweet corn bread, and I don’t hate it. It is almost like a totally different dish to me, though.
When it comes down to it, I just prefer the traditional southern kind. That being said, if you want to add a little sugar to my recipe, I won’t think ill of you. 🙂
Southern Skillet Cornbread Recipe
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Southern Skillet Corn Bread
- 1 tablespoon avocado oil or canola oil
- 1/4 cup all purpose flour
- 3/4 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
Add the oil to a cast iron skillet, and place in the (unheated) oven. Preheat oven to 425 degrees.
Meanwhile, mix the flour, cornmeal, baking powder and salt in a medium bowl.
Mix in the buttermilk and the egg, stirring to combine. Do not over mix (a few lumps are fine!).
Once the oven is preheated, remove the cast iron skillet, and carefully swish the oil around to make sure the pan is covered.
Pour the batter into the pan.
Return to oven, and bake until golden (about 24 minutes).
Remove from the oven. Slice and serve immediately.
Nutritional information is approximate and was calculated using a nutrition label generator.
If you try this my southern skillet cornbread, I would love to hear what you think!
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