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    Home » Breads » Skillet Cornbread Recipe

    Skillet Cornbread Recipe

    Nikki Lee Published:December 31, 2019 | Updated: August 17, 2021

    This post may contain affiliate links. Please read our disclosure policy.

    Recipe Save Saved!

    Cast Iron Skillet Cornbread Recipe - Crispy golden edges made with buttermilk and a buttery crumb filled center. The ultimate southern comfort food is simple to make and simply delicious.

    A close-up of a pan of cornbread.

    For as long as I can remember we have eaten cornbread in my family. I think some of my first memories are from being gathered around my granny's table in her tiny house house filled with family.

    We would sit on her front porch swing and shell peas while we rocked back and forth on that swing. She often made fried hot water cornbread to go with those peas. I can almost taste those memories right now.

    But when I don't want to spend time frying those bites of heaven, I always turned to this cast iron skillet recipe. It is just as delicious. It comes out with the most amazing crunchy edges while the center has the most tender crumbly buttery goodness you ever bit into. It is one that found its way into my kitchen time and time again

    In the south cornbread really is a staple food. And most of these times can be easily pulled from staple items in the fridge and pantry. The one exception may be buttermilk, but there is a trick if you don't have it in your fridge. I use it often in baking and cooking so most of the time I have some around. It's easy to create your own if not.

    Ingredients needed for skillet Cornbread recipe

    • yellow cornmeal
    • all purpose flour
    • salt
    • baking powder
    • baking soda
    • buttermilk
    • whole milk
    • butter
    • vegetable shortening
    A close-up of cornbread with a slice removed and butter on the top.

    How to make a quick and easy buttermilk substitute

    • 1 scant cup of whole milk
    • 1 tablespoon of distilled white vinegar or fresh squeezed lemon juice
    • Give them a stir and let them stand at room temperature for 5 to 10 minutes.

    The Key to delicious Southern cornbread

    Don't over stir your batter. Just blend it until it is just combined. A few lumps are A OK in this recipe. This keeps it light and fluffy and gives it a crumbly texture that you want in cornbread!

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    Do you Like Thin and Crispy or Thick & Fluffy Cornbread?

    To make you cornbread nice and thin and crispy just use a larger cast iron skillet. You will see in the below picture mine is rather thin. We love ours this way. I use a 12 inch cast iron skillet.

    In order to get a standard thickness I recommend a 10 inch skillet. It comes as just right like mamma bear would say.

    For a fluffier or thicker cornbread go for a 9 or 8 inch skillet.

    Southern Cast Iron Skillet Cornbread

    Southern Recipes You May Enjoy

    • Southern Collard Greens
    • Baby Lima Beans
    • Black-Eyed Peas
    • Baked Mac and Cheese
    • Easy Banana Pudding
    A piece of cornbread sitting on a green plate.

    Skillet Cornbread Recipe

    Author: Nikki Lee - Soulfully Made
    4.5 from 2 votes
    Cast Iron Skillet Cornbread Recipe - Crispy golden edges made with buttermilk and a buttery crumb filled center. The ultimate southern comfort food is simple to make and simply delicious.
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    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Breads
    Cuisine American
    Servings 12 servings
    Calories 129 kcal

    Ingredients
      

    • 1 cup yellow cornmeal
    • ½ cup all purpose flour
    • 1 teaspoon salt
    • 1 Tablespoon baking powder
    • ½ teaspoon baking soda
    • 1 cup buttermilk
    • ½ cup milk
    • 1 large egg
    • ¼ cup butter, melted
    • 2 Tablespoons vegetable shortening

    Instructions
     

    • Preheat oven to 450 degrees.
    • In a large bowl combine cornmeal, flour, salt, baking powder and baking soda.
    • Add in buttermilk, milk, and egg and stir until combined.
    • Pour melted butter into batter and stir until combined.
    • Place cast iron skillet on stovetop over medium high heat and melt vegetable shortening.
    • Pour batter into skillet. It should be hot and make a sizzling sound. Let the batter cook a minute to allow the outsides edges to get nice and crispy.
    • Bake for 15 to 25 minutes until golden brown (varies by skillet size).

    Video

    ✱ Nikki's Tips

    The size of skillet will determine the thickness and cook time.
    We like a thin cornbread, so I bake in a 12 inch skillet for 15 to 20 minutes. Use a 10 inch for a standard thickness for approx 20 minutes or for an 8 inch for an extra thick cornbread approximately 25 minutes.
    Oven temperatures often vary, so adjust accordingly to yours.
    Preheat Skillet in Oven Option
    If you do not want to heat on stovetop, you can also get skillet hot in oven while preheating. Then pour batter in hot skillet. I find the edges come out crispier when doing on the stovetop, but it is delicious either way.

    Nutrition

    Serving: 1 slice Calories: 129 kcal Carbohydrates: 14 g Protein: 3 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Cholesterol: 29 mg Sodium: 435 mg Fiber: 1 g Sugar: 1 g
    Tried this recipe?Let us know how it was!
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    Comments

    1. Kathleen Pope says

      August 24, 2021 at 11:13 am

      5 stars
      Loved this recipe, so simple and easy and taste was great!

      Reply
    2. Carlee says

      January 01, 2020 at 6:59 am

      I have always wanted to try hot water cornbread, but this is much more my speed. It looks delicious!

      Reply
      • Nikki - Soulfully Made says

        January 09, 2020 at 7:04 am

        Hot water cornbread is so so good! I love how easy this skillet one is though! Thank you so much Carlee!

        Reply

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    Hi, I am Nikki. Faith, family, and food are my passions! I'm a Southern cook from Florida who loves sharing food and creating memories around the table with my family and friends. Welcome to my Kitchen where you will find delicious, home-cooked, easy recipes!

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