Crispy-edged cast-iron skillet cornbread
Classic Southern Cornbread
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
8
1 skillet
Difficulty
Easy
Cost
Budget
$
Classic Southern Cornbread
Crispy-edged cast-iron skillet cornbread
★4.5(21)
Authentic Southern cornbread baked in a sizzling hot cast-iron skillet for a crispy, buttery crust and tender, savory interior. No sugar needed.
10m
Prep Time
25m
Cook Time
35m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
True Southern cornbread is baked in a screaming hot cast-iron skillet with no sugar—the cast iron creates a shatteringly crispy bottom crust. This is the kind grandmothers argue about.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 cups yellow cornmeal
- 1 cup buttermilk
- 2 eggs
- 1 tsp baking powder and 1/2 tsp baking soda
- 4 tbsp butter (2 for batter, 2 for the skillet)
- 1/2 tsp salt
Instructions
- 1
Place a 10-inch cast-iron skillet with 2 tbsp butter in a 425°F oven while it preheats.
- 2
Whisk cornmeal, baking powder, baking soda, and salt in a bowl.
- 3
Stir in buttermilk, eggs, and 2 tbsp melted butter until just combined.
- 4
Carefully remove the hot skillet from the oven, swirl the melted butter to coat, and pour in the batter.
- 5
Bake 20-25 minutes until golden brown and the edges pull away from the skillet.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
ButtermilkPlain yogurt thinned with milk
Provides the same tang and tenderness
Yellow cornmealWhite cornmeal for a milder flavor
White cornmeal is traditional in some Southern regions
Tips & Storage
Pro Tips
The sizzle when batter hits the hot skillet is what creates the legendary crispy crust.
Don't overmix the batter—a few lumps are fine and keep the cornbread tender.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap tightly and store at room temperature up to 2 days. Refrigerate up to 5 days.
Reheating
Warm in a 350°F oven for 10 minutes or slice and toast in butter in a skillet.
Nutrition Facts
Per serving (55mg) · 8 servings
Calories180
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein5g
Carbohydrates8g
Fat22g
Fiber320mg
Sugar1g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Should I add sugar?
- Traditional Southern cornbread has no sugar. Northern-style includes it—it's a matter of preference.
- Can I make muffins instead?
- Yes—pour batter into greased muffin tins and bake at 400°F for 15-18 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →