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.
Quick side note: If you need a vegan/ dairy free version, check out my vegan cornbread recipe.
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
Ingredients
- 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
Instructions
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Add the oil to a cast iron skillet, and place in the (unheated) oven. Preheat oven to 425 degrees.
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Meanwhile, mix the flour, cornmeal, baking powder and salt in a medium bowl.
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Mix in the buttermilk and the egg, stirring to combine. Do not over mix (a few lumps are fine!).
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Once the oven is preheated, remove the cast iron skillet, and carefully swish the oil around to make sure the pan is covered.
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Pour the batter into the pan.
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Return to oven, and bake until golden (about 24 minutes).
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Remove from the oven. Slice and serve immediately.
Recipe Notes
Nutritional information is approximate and was calculated using a nutrition label generator.
Now go make you some!
If you try this my southern skillet cornbread, I would love to hear what you think!
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Laurel in Philly says
Hi there, I can’t wait to try this! But I’m wanting some whole kernel corn in as well. Could I add some without messing things up? Thank you!
Marjorie @APinchOfHealthy says
Hi Lauren! I think that should work fine. Just make sure it is well-drained and maybe even patted dry a bit to make sure excess moisture doesn’t affect the texture. Enjoy!
Brenda says
Do you use white cornmeal or yellow? My mom always used white and definitely no sugar!
Marjorie @APinchOfHealthy says
Hi Brenda! I prefer white, but sometimes (depending on which store I go to), I will use yellow if that is all that is available.
Ruth Reedy says
How many servings do you say this makes? Wondering because of nutritional information. Thanks!
Marjorie @APinchOfHealthy says
Six servings👌🏻
Beth says
Marjorie your great grandfather made cornbread this way but said, “beat it till your arm falls off”! Yeah , I don’t do that either! And I use White Lily selfrising flour so no need for salt and baking powder.
We love cornbread in my house too!
Mama Lenas was some of the best I’ve ever had!
Marjorie @APinchOfHealthy says
Well hey there Beth! I wish I could have known Mama Lena while she was still alive. I know the cooking skills and recipes my mom taught me are full of her wisdom.💖
Beth says
Another Mama Lena cornbread trick, when the oil/crisco is heated sprinkle with a little cornmeal before adding cornbread mix. unbelievably crispy crust!>>
We have Laura’s caramel cake recipe if you’re interested!
Jerry Richter says
How big was your skillet??
Marjorie @APinchOfHealthy says
Hi Jerry! 8 inches
Susie Simerly says
This recipe sounds great. My skillet is 10”. Any idea how to adjust the recipe?
No idea why this won’t allow Capital letters. 😎
Shirlie says
I doubled the recipe ingredients, except for the salt (used about 3/4 tsp, instead of 1 tsp), to make mine in a 10-inch cast iron skillet and it was fine.
Angela Parker says
cornbread with sugar is a muffin, and while a good corn muffin does have it’s merits, you cantsop up your pot likker with a muffin
Marnie @ SuperSmartMama says
Yum, this looks delicious! And a reason to use one of my iron skillets?! Definitely.
lemonsugar says
Just found your blog via FBP, and I love it! Look forward to reading more! 🙂
Marjorie@APinchOfHealthy says
Ah thanks 🙂
Lynn says
My father-in-law (who is from Alabama) used to say “don’t put sugar in my cornbread! If I wanted cake, I would have asked for cake!” Used to crack me up!
Marjorie@APinchOfHealthy says
Yep Lynn, I have heard something similar to that here too. 🙂 People can have some very strong opinions on the sugar versus no sugar in the cornbread.
Daisy says
Lynn,your father-in-law is sooo correct! Kentucky all my life back to at least my great-great mamaws and papaws and sugar is for our sweet tea. Now a cold hunk of cornbread late at night, slathered with a little blackberry or strawberry jam has been known to satisfy a sweet-tooth craving. When making your pone of cornbread, try adding a little jowl bacon grease. Sage and onions are good in your dressing too. And grits…no sugar there either, (butter, salt and pepper only, thank you kindly.
Marjorie@APinchOfHealthy says
We agree on where the sugar belongs😉 The add-ins sound delicious!