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Authentic Southern Cast Iron Skillet Cornbread (No Sugar Added)

Close-up of golden brown skillet cornbread, with one wedge cut out showing the moist interior.
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Make this traditional Southern Skillet Cornbread in your cast iron pan for irresistibly crispy edges and a moist, savory center. This easy recipe uses buttermilk for the best texture.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil or bacon grease (for the batter)
  • 2 tablespoons bacon grease or unsalted butter (for heating the skillet)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Place your 10-inch cast iron skillet inside the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda. This is your dry mix.
  3. In a separate medium bowl, whisk together the buttermilk, milk, eggs, and 1/4 cup of oil or bacon grease until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the 2 tablespoons of bacon grease or butter to the hot skillet. Swirl the pan to coat the bottom and sides completely. The fat should be shimmering hot.
  6. Immediately pour the cornbread batter into the hot, greased skillet. You should hear a sizzle.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving warm. Enjoy those crispy skillet cornbread edges!

Notes

  • Heating the skillet and fat until it is very hot is the secret to achieving those signature crispy skillet cornbread edges.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This savory cornbread pairs perfectly as a side dish for chili or pulled pork.

Nutrition

Find it online: https://cookifyme.com/skillet-cornbread-recipe-crispy-edges-moist/