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Skillet Cornbread Recipe [with Martha White Cornmeal]

Skillet Cornbread is the quintessential southern side dish! Made in a cast iron pan, this recipe is a savory addition to your next pot of soup or chili.

There are few things more southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet, generally one passed down through generations.

Cornbread in cast iron skillet with butter and pot holder

Now, I own my grandmother’s skillet – and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it.

There are several cautionary tales when it comes to caring for cast-iron cookware, but I’ll get into that later. I use this recipe frequently, especially in my Cornbread Dressing during the holidays. It’s also a delicious companion with red beans and rice, or as cornbread muffins for easy, hands-free serving!

Each time I buy cornmeal, I stick to Martha White. It’s my tried and true brand loyalty because I know it will come out just right every time. I practically go into auto-pilot making this recipe. It’s easy, fast and absolutely delicious.

Cornbread recipe variations

Most Southerners protect their heritage – including cherished cornbread recipes – as if someone will jerk it out from under them.

There seems to be a large debate on how exactly the perfect cornbread recipe is made.

Here are a few different variations on cornbread recipes:

  • In the South, it’s all about savory, buttery, crispy-edged, crumbly goodness that pairs perfectly with vegetable soup or beef stew.
  • You can serve this from a skillet or bake into perfectly portioned muffins.
  • Southwestern areas tend to kick up their recipes with green chillies, peppers, and other Southwestern spices.

Steps for the recipe

The steps are detailed in the recipe card below. It’s as simple as mixing and baking!

FAQ on Southern Skillet Cornbread

What is the best pan to cook cornbread?

A 10-inch cast iron skillet is always the best! It gets the edges nice and crispy, while the inside is perfectly done.

Can I bake cornbread in a glass dish?

Yes, but the edges will not crisp up as they would in a cast iron skillet.

Can I use milk instead of buttermilk?

If you don’t have buttermilk, regular milk (same measurement) will do just fine for this recipe. I’ve heard of people adding in baking soda or powder, but I’ve never found that to be necessary.

How do you season a cast iron cornbread pan?

I’ve got a whole blog post on caring for your cast iron skillets here:

Is corn pone the same as cornbread?

No, it’s much thicker and malleable than this recipe. It turns out more like a cornmeal cake instead of a slice of cornbread.

Is cornbread and corn muffin mix the same?

Yes, instead of adding all of the batter to the skillet, fill each greased muffin tin about 3/4 of the way full of batter. Then, bake until golden brown.

Skillet Cornbread Recipe

Anna Kate
This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.
4.80 from 48 votes
Servings 8
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes


  • ¼ cup Vegetable oil (, plus 1 teaspoon)
  • 1 large Egg
  • 1 ½ cups Buttermilk (1 1/3 cups milk)
  • 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix


  • Preheat oven to 450ºF. Add 1 teaspoon of vegetable oil to well-seasoned cast-iron skillet. Place skillet in oven to heat for about 5 minutes.
  • Whisk egg in medium bowl. Then, add remaining vegetable oil, buttermilk, and cornmreal mx to bowl and mix until well-combined.
  • Carefully, pour batter into skillet, on top of the hot oil. The edges will begin to bubble!
  • Place in the preheated oven and bake 20 to 25 minutes or until golden brown.


*Add a dab of butter to the top after baking for extra calories and tasty goodness.
*Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk. 
Recipe Rating

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Friday 10th of November 2023

Delicious! My game changer is using melted butter instead of oil!!!


Wednesday 18th of October 2023

This recipe is our favorite! Just like the one my grandma and momma made growing up. ❤️

Pam Hitt

Sunday 1st of October 2023

Martha White is all my mother and now I use. Leftovers make great cornbread and milk for a late night snack!!


Thursday 28th of September 2023

I make mine same except i never use an egg. I know sounds crazy but that’s how an old southern cook taught me


Wednesday 22nd of November 2023

@Kim, how is it different without?

Christi Lambert

Sunday 24th of September 2023

Of I don't have self rising cornmeal How do I make it rise

Anna Kate

Monday 25th of September 2023

Hi Christi, That would actually alter the recipe a great deal and I'm not sure how that would work with this current recipe.

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