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.

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!

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FAQ on Southern Skillet Cornbread