Cast iron skillet cornbread is a classic on Southern tables. This straightforward, traditional recipe uses a handful of pantry staples and reliably yields moist, golden cornbread with a crisp crust.
Basic skillet cornbread is an ideal recipe for bakers of any skill level. It calls for only a few common ingredients and comes together quickly. In the South, it’s a must-have accompaniment for soups, stews, greens and barbecue.
A few tips for making perfect cornbread:
- Avoid overmixing the batter. Combine dry ingredients in one bowl and wet ingredients in another, then whisk together by hand just until mostly smooth. Overworking the batter can produce dry cornbread.
- Use a dark pan for a crisp crust. A preheated cast iron skillet develops the crackly, well-browned exterior most people love.
- Preheat the skillet. Heating the pan before adding batter helps form that desirable golden crust right away.
- Measure precisely. Baking relies on balance between ingredients; too much or too little of any component changes texture and rise.
- Use fresh ingredients. Old baking powder loses potency and stale cornmeal can taste musty. Storing cornmeal in the freezer extends freshness.
The secret to making cornbread that’s not dry
I didn’t grow up with Southern cooking, and the dry, crumbly cornbread I first encountered didn’t appeal to me. One night I ran short on cornmeal and substituted half the cornmeal with all-purpose flour. The result was transformative: the cornbread became moist, tender and much less crumbly. Since then I use a half cornmeal, half flour ratio for reliably moist results.
Ingredients and tools you will need
This Southern Skillet Cornbread uses five main ingredients. You will need:
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups milk
- 2 whole eggs, slightly beaten
- 10–11 inch cast iron skillet (a slightly different size is fine; thickness will vary)
How to make Southern Skillet Cornbread
Preheating the skillet helps create a crisp exterior and tender interior. Preheat the oven to 350°F. Lightly coat a 10-inch cast iron skillet with cooking spray or a small amount of bacon grease for extra flavor. Wipe away excess grease with a paper towel, then sprinkle a little cornmeal on the bottom. Place the skillet in the oven and heat for five minutes.
While the skillet heats, whisk together 1 cup self-rising white cornmeal, 1 cup all-purpose flour and 2 teaspoons baking powder. Add 1 ½ cups milk and 2 lightly beaten eggs, then whisk by hand until the batter is mostly smooth and free of lumps.
Remove the hot skillet from the oven, pour in the batter, and return it to the oven. Bake for about 25 minutes, or until the top is golden and a toothpick inserted near the center comes out clean. Once you’ve mastered this base recipe, try mix-ins like crumbled sausage, chopped jalapeños, a drizzle of honey, or fresh herbs to customize the flavor.
Leftover cornbread can be repurposed in many dishes, such as cornbread dressing, cornbread salads, or as a stuffing for fish and seafood preparations.
Storage, freezing and reheating
Storage. Do not store cornbread in the skillet; trapped moisture can promote rust. Once cooled, wrap the cornbread in plastic or place it in a sealed bag. At room temperature it keeps for a couple of days; refrigerate if storing longer and consume within a week.
Freezing. Wrap baked cornbread first in plastic wrap and then foil to prevent freezer burn. Thaw completely before reheating and use within three months.
Reheating. For best results, reheat in a 350°F oven for 5–10 minutes until warmed through.
Frequently asked questions
No. A round cake pan or any oven-safe dish of similar size will work. An 8 x 8-inch baking dish is an alternative. Be sure to grease the pan well so the cornbread doesn’t stick. Enamel cookware may not distribute heat as evenly as cast iron.
Yes. Grease the pan well or use liners. Bake muffins for about 18–20 minutes.
Serve skillet cornbread alongside
- Cowboy Chili
- Vegetable Beef Soup
- Hoppin’ John
- Southern Turnip Greens
Traditional Southern Skillet Cornbread
Ingredients
- 1 cup self-rising white cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 ½ cups milk
- 2 whole eggs slightly beaten
Instructions
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Preheat oven to 350 degrees.
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Lightly coat a skillet with cooking spray. Wipe out any excess. Sprinkle the bottom with a little cornmeal, place the skillet in the oven and preheat for five minutes.
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Combine cornmeal, flour and baking powder in a large bowl.
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Whisk in the milk and eggs until the batter is no longer lumpy.
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Pour batter into the hot skillet and bake 25 minutes, or until a toothpick inserted near the center comes out clean.
Video
Notes
Freezing. Wrap in plastic and foil to prevent freezer burn. Thaw completely before reheating and use within three months.
Reheating. Preheat oven to 350 degrees and bake 5–10 minutes until warmed through.