This Southern cornbread recipe is perfectly golden and crusty on the outside yet moist and fluffy on the inside. It showcases comforting, rustic flavors only a skillet can provide. Pair it with 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. This is her tried-and-true, old-fashioned cornbread recipe, and I’m so excited to share it with y’all!
Why I Love This Recipe
- Authentic: Just like grandma used to make, this Southern cornbread recipe is packed with authentic flavors.
- Versatile serving options: It’s perfect for breakfast, as a side for chili, or smothered with honey as a snack.
- Quick & easy to make: This recipe only takes about 5 minutes to prepare and 20 minutes to bake, making it a great last-minute addition to any meal.
Ingredients & Substitutions
- Vegetable oil: To grease the skillet and give the bread a rich flavor and texture. I prefer vegetable oil over butter since it keeps the bread more moist, but butter will work.
- Egg: To bind the cornbread, add more moisture, and help with rising. Make sure your egg is nice and large!
- Cornmeal: Gives the cornbread its beautiful golden color and adds a characteristic grainy texture. I stick to Martha White Self-Rising Enriched Yellow Corn Meal Mix for a classic Martha White cornbread recipe. It’s my tried and true brand loyalty because I know it will come out just right every time.
- Buttermilk: Adds moisture and creates a tender texture. If you don’t have buttermilk on hand, make your own by adding one tablespoon of lemon juice or vinegar to every cup of milk.
How To Make Cast-Iron Skillet Cornbread
Step 1: Combine The Batter
Start by whisking your egg in a medium bowl. Then, add vegetable oil, buttermilk, and cornmeal to the bowl and mix until combined. You don’t want to overmix the batter to prevent dense, flat cornbread.
Step 2: Bake the Cornbread
Add a teaspoon of vegetable oil to a well-seasoned cast-iron skillet, then place the skillet in the oven as it preheats. This step is crucial for that coveted crusty bottom! Carefully remove the hot skillet and pour in the batter.
The edges will begin to bubble, which is what you want for the crispiest edges! Place the cornbread in the preheated oven and bake it for 20 to 25 minutes until golden brown.
What To Serve With Cast-Iron Skillet Cornbread
I use this Southern cornbread recipe frequently, especially in my cornbread dressing during the holidays. It’s a delicious companion with red beans and rice, or as cornbread muffins for easy, hands-free serving!
You can also pair this Southern staple with a variety of other dishes. The savory, buttery, crispy-edged flavors and textures pair perfectly with a bowl of vegetable soup, taco soup, beef stew, and, of course, chili.
Recipe Variations
- Jalapeño cheddar: Add diced jalapeños and shredded cheddar for a spicy kick.
- Honey cornbread: Increase the sugar content for a sweeter version, then serve it with a pat of butter and a drizzle of honey on top.
- Herb-infused: Mix in fresh herbs like rosemary or thyme for an aromatic twist.
- Cornbread muffins: Serve this from a skillet or bake it into perfectly portioned muffins.
- Bacon and scallion: Incorporate cooked bacon bits and chopped scallions.
Tips For The Best Southern Cornbread Recipe
- Don’t overmix: Mix the batter until just combined to keep the cornbread light and fluffy.
- Hot skillet: Preheating your skillet is key for a crispy crust! You can place it in the oven as it’s heating up or warm it on your stovetop if you prefer.
- Check for doneness: Use a toothpick to check your cornbread. It’s done when it comes out clean or with just a few crumbs attached and the top is golden brown.
- Rest before serving: Let your cast-iron skillet cornbread cool slightly before slicing.
- Keep an eye on the oven: Oven temperatures may vary, so keep an eye on your cornbread.
- Use room temperature ingredients: This ensures even mixing and a consistent bake.
Cooking With Cast Iron
Taking care of your cast-iron skillet means it can be passed down for generations to come! Just follow these tips:
- Preheat it gradually: Cast iron heats unevenly at first, so preheat it slowly to prevent hot spots.
- Use the right utensils: Wooden or silicone utensils are ideal to prevent scratching the skillet’s surface. Keep this in mind when you’re serving your cast-iron skillet cornbread.
- Clean properly: Clean the skillet with hot water and a brush or sponge once it’s cooled. Avoid soap, as it can erode the seasoning.
- Season regularly: To maintain a non-stick surface and prevent rust, season your cast-iron skillet regularly, especially after washing it.
What To Do With Leftovers
If you have any leftover cast-iron skillet cornbread, follow these simple storage and reheating tips:
- Fridge: Once cooled, store the cornbread in an airtight container for up to 3-4 days.
- Freezer: Wrap slices tightly with aluminum foil, transfer them to a freezer-safe bag or container, and freeze the cornbread for up to 1-2 months.
- Reheating: Let the cornbread thaw in the fridge overnight. Then, reheat the cornbread in the oven at 350F or in the microwave for a few minutes until heated through.
Additional Recipes
If you loved this Southern cornbread recipe, here are a few more Southern dishes for you to try:
- Southern Baked Beans
- Southern Pear Salad
- Green Bean Casserole
- Southern Baked Beans with Ground Beef
- Oven-Baked Mac and Cheese Recipe
Frequently Asked Questions
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 baking soda or powder, but I’ve never found that to be necessary.
How do you season a cast iron cornbread pan?
To season a cast iron cornbread pan, clean it thoroughly, then apply a thin layer of high-smoke-point oil, such as vegetable oil, all over the pan’s interior. Bake it upside down in a preheated oven at 350F for 1-2 hours, repeating the process multiple times to build a non-stick coating.
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.
Are cornbread and corn muffin mix the same?
Instead of adding all of the batter to the skillet, fill each greased muffin tin about ¾ of the way full of batter. Then, bake the muffins until golden brown, as directed in the recipe.
Southern Cornbread Recipe (in a Cast-Iron Skillet)
Equipment
Ingredients
- ¼ cup Vegetable oil plus 1 teaspoon
- 1 large Egg
- 1 ½ cups Buttermilk
- 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
Instructions
- 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.
This is the best cornbread recipe I have ever tried!! My new favorite!!
Delicious! My game changer is using melted butter instead of oil!!!
This recipe is our favorite! Just like the one my grandma and momma made growing up. ❤️
Martha White is all my mother and now I use. Leftovers make great cornbread and milk for a late night snack!!
I make mine same except i never use an egg. I know sounds crazy but that’s how an old southern cook taught me
@Kim, how is it different without?
Of I don’t have self rising cornmeal How do I make it rise
Hi Christi, That would actually alter the recipe a great deal and I’m not sure how that would work with this current recipe.
Was wondering…would you have to add another 1/3 of all the ingredients, to make this recipe in a 12″ skillet? Thank you 🙂
I have been trying to find a recipe like my grandmother’s for years & this is it. Thank you! This is crispy, crunchy on the outside, soft & perfect on the inside, I’m so happy. It has been a mission to find this recipe for myself & many family members, so thank you again!
I love this recipe. I used it for Christmas and Thanksgiving for my dressing. I do have a question though, how can I convert this recipe into honey butter cornbread? Any suggestions?
I making this Cornbread tonight! Sounds delicious! Do you have a recipe for cornbread without the egg? I made one and just left out the egg but didn’t turn out right! I saw a simple recipe on a bag but can not remember if it was yours or Tenda Bake or whose!
Any replys and suggestions welcome! Thanks
Hi Patricia! I don’t have a recipe without egg. If you have dietary restrictions, I would search for that and cornbread recipes on Pinterest or Google. There are plenty of sites that now offer different recipes for different diets! 🙂 I hope this helps. Feel free to email me if you have any further questions!
– Anna Kate
[email protected]
Has anyone added grilled corn cut off the cob?
I am making this recipe right now. I am making a sheet pan of it for a get together for breakfast. It is an easy recipe to follow, the only thing is that I did differently is add honey for a little sweetness. Will see how it turns out. Thank you for the recipe!
My husband tried it and said it tastes like cornbread, so I will be making this again. 🙂
I made this tonight and everyone loved it! My other half ate 4 pieces saying it was the best he’s ever had!
When mixing don’t worry about lumps in your miz. If you stir your cornmeal it will make your cornmeal tough. You want a nice soft fluffy cornmeal.
Great advice, Rebecca!
I made this tonight and everyone loved it! My other half ate 4 pieces saying it was the best he’s ever had!
You have a good recipe, I’ve used one very close to yours. I started cutting out a lot of fat from my diet. I put a tablespoon of oil in the skillet and none in the batter. Everything else is just like yours. Didn’t miss the oil at all. I like reading how everyone else is baking. Thanks
You have a good recipe, I’ve used one very close to yours. I started cutting out a lot of fat from my diet. I put a tablespoon of oil in the skillet and none in the batter. Everything else is just like yours. Didn’t miss the oil at all. I like reading how everyone else is baking. Thanks
This is the only way I cook my corn bread and always turn out good. Using buttermilk is the key to best tasting corn bread.
This is now my go-to base recipe. Next I’m going to try it with lard and white corn meal mix. White corn meal seems to be a southern thing too.
This is now my go-to base recipe. Next I’m going to try it with lard and white corn meal mix. White corn meal seems to be a southern thing too.
@John McCharen, I am from Georgia and White Corn Meal is all I have ever used . its the best
I have white cornmeal on hand. Will that work the same? It’s Martha White self rising also.
Yes, you can use white cornmeal! It may not have the same golden coloring, but it will do fine!
Just fixed this corn bread for the very fist time. I will probably not use this recipe second time. The cornbread stuck to the bottom of the pan, was crumbling and falling apart, and really had no taste. I’ll keep searching for a good corn bread recipe. There has got to be one out there.
Hmmm, I’ve never had this problem and have been making this recipe for years! So sorry to hear you had trouble. Perhaps your skillet is under-seasoned? Did you add oil to the bottom of the pan before adding the batter? If you pour the batter into a dry pan, it will stick for sure. Try reseasoning your skillet and give it another shot. Good luck!
We love cornbread! I made some the other day and my two-year-old thought it was cake! He wanted to sing happy birthday haha! Going to try this recipe!
Saving this recipe to make for Thanksgiving! Thank you!
Never tried it in a skillet! Looks like perfection, and I will have to try this recipe soon! Thanks for sharing!
I LOOOVE cornbread and this looks so good! I am going to have to look for that Martha White brand. I just got a new cast iron skillet, I will have to break it in with this recipe.
We love cornbread! I made some the other day and my two-year-old thought it was cake! He wanted to sing happy birthday haha! Going to try this recipe!
We love cornbread! I made some the other day and my two-year-old thought it was cake! He wanted to sing happy birthday haha! Going to try this recipe!
We love cornbread! I made some the other day and my two-year-old thought it was cake! He wanted to sing happy birthday haha! Going to try this recipe!
Those sound interesting. I’ll have to try those!
That’s awesome you have an heirloom skillet. It’s been way too long since I’ve broken out the cast iron.
I love mine. So versatile!
There is nothing better than skillet cornbread. I also feel close to my mom when I make my cornbread in the cast iron skillet. So many wonderful memories!
Della
http://www.delladevoted.com
Same here. Brings back so many memories!
Looks delicious!
Thank you!
Saving this recipe to make for Thanksgiving! Thank you!
Saving this recipe to make for Thanksgiving! Thank you!
Saving this recipe to make for Thanksgiving! Thank you!
You got it! Let me know how it turns out!
Ive been looking for a cornbread recipe, so I can’t wait to try this one! Now I just need to find a cast iron skillet!
You can find great ones in antique stores, just be sure to clean and reseason well. I’ll post something soon about that as well.
What size iron skillet?
Cornbread is my absolute favorite!
I cook cornbread almost EVERY evening with supper… love ideas on how to “mix” it up!
Pretty much decided Im making this for my in laws when they come over for dinner after Thanksgiving!!
Nothing beats homemade corn bread! I love making honey butter for mine 🙂
Omg looks soooooo good! Growing up my mom made hers in a cast iron skillet as well but we ate ours with homemade honey butter! I just love a good cornbread!
Yum! That sounds good!
Love this recipe! Excited to try it out
Let me know how it turns out
Never tried it in a skillet! Looks like perfection, and I will have to try this recipe soon! Thanks for sharing!
Never tried it in a skillet! Looks like perfection, and I will have to try this recipe soon! Thanks for sharing!
Never tried it in a skillet! Looks like perfection, and I will have to try this recipe soon! Thanks for sharing!
My favorite!
I LOOOVE cornbread and this looks so good! I am going to have to look for that Martha White brand. I just got a new cast iron skillet, I will have to break it in with this recipe.
I LOOOVE cornbread and this looks so good! I am going to have to look for that Martha White brand. I just got a new cast iron skillet, I will have to break it in with this recipe.
I LOOOVE cornbread and this looks so good! I am going to have to look for that Martha White brand. I just got a new cast iron skillet, I will have to break it in with this recipe.