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Authentic Southern Cast Iron Skillet Cornbread

A golden, moist skillet cornbread with a slice cut out, showing the crumb texture.
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Make traditional Southern cornbread with crispy edges and a moist, tender interior using a hot cast iron skillet.

Ingredients

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

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place the bacon grease in a 10-inch cast iron skillet and put the skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk the buttermilk, eggs, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix the batter.
  5. Carefully remove the hot skillet from the oven using oven mitts. The bacon grease should be shimmering hot.
  6. Pour the batter immediately into the hot skillet. The batter will sizzle when it hits the hot grease.
  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.

Notes

  • For a slightly sweeter cornbread, add 1 tablespoon of sugar to the dry ingredients.
  • If you do not have bacon grease, use 1/4 cup vegetable oil or lard to heat the skillet.
  • For extra crispy edges, make sure the skillet and fat are very hot before adding the batter.

Nutrition

Find it online: https://cookerykings.com/skillet-cornbread-cast-iron-southern-recipe/