Southern Skillet Corn Bread Recipe

This classic southern skillet corn bread recipe is easy to make and ideal for pairing with all kinds of grilled camping favorites!

Cornbread is a southern staple. Add some pinto beans and collard greens, and you’ve got a meal many in the southern states consume on a regular basis.

Here, we don’t eat beans and greens much. Instead, a classic cornbread is more likely to accompany a bowl of chili or homemade soup.

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There are so many delicious recipes for cornbread today. There are northern cornbreads and southern-style cornbread.

Some recipes are on the sweet side, some swear off sugar completely. You can use yellow or white cornmeal, with many recipes calling for a combination of cornmeal and flour.

Each family and region has their own slight adaptation that makes their favourite cornbread recipe unique. What they all have in common is simple ingredients that come together quickly, just like today’s recipe.

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Supplies:

• Large Bowl
• Measure cups
• Measuring spoons
• Mixing spoon
• 9-inch cast iron skillet

Southern skillet cornbread recipe:

Ingredients:

• 3/4 cup all purpose flour
• 3/4 cup yellow cornmeal
• 1 Tbsp white sugar*
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 5 Tbsp butter, melted
• 1 cup buttermilk
• 2 eggs

Be sure that the skillet is well seasoned with olive oil before using. This will help to prevent the bread from sticking to the pan.

*Sugar in cornbread is a hot topic of debate but we love it in this recipe. It doesn’t make the bread sweet but rather more flavourful.

Directions:

1. Preheat oven to 350 degrees F. Season the skillet with olive oil.

2. Combine dry ingredients in the large mixing bowl.

3. Add wet ingredients; melted butter, buttermilk and eggs.

4. Mix until well combined. It should look like pancake batter, thick and a bit lumpy.

5. Pour the cornbread batter into the cast-iron skillet.

6. Place the skillet into the oven and bake for 25 minutes.

7. Remove from the oven, careful the handle will be hot.

8. Allow the bread to cool before cutting it into wedges.

Tips and tricks:

• Try switching out half of the buttermilk for heavy cream.
• No buttermilk? No problem! Combine one tablespoon of lemon juice or vinegar with regular milk to equal one cup. Let it sit for a few minutes and you’re good to go.

• Vegetable oil, bacon fat, coconut oil, or avocado oil can all replace the melted butter in this recipe.
• Heat your cast iron pan in the oven while you mix up your batter. When you pour the cornmeal mixture into the hot skillet, the heat will help create golden brown crispy edges.

• In my opinion, a 10-inch cast iron skillet yields the best results with this homemade cornbread. However, if you don’t have one, try a regular non-stick skillet, baking dish, or even cornbread muffins.
• Why not try southern cornbread dressing next Thanksgiving?

• When setting the skillet on the table for serving, place an oven mitt over the handle to prevent accidental burns.
• Leftovers can be stored at room temperature, either in an airtight container or covered tightly with plastic wrap.

Whether you want to enjoy your cast iron skillet cornbread with a steaming bowl of homemade chili or with butter, honey, and a tall glass of milk, today’s simple recipe is sure to become your new favourite.

Serve this corn bread with our smoked brisket, bbq ribs of skillet steak recipe. Enjoy!

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