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Southern Cornbread

Southern Cornbread

Cast Iron Skillet Cornbread with Golden Buttermilk Crumb

The sizzle tells you everything—when that batter hits the hot cast iron, you know you're about to create cornbread perfection. This recipe delivers the coveted contrast every Southern cook dreams of: a mahogany crust that crackles under your knife and an interior so tender it practically melts on your tongue.

AmericanDinnerComfort FoodBaking
Prep10 min
Cook25 min
Total35 min
Servings8
Difficultyeasy

Nutrition

fat12g
carbs28g
protein5g
calories245

Ingredients

  • 1 cupfine yellow cornmeal, stone-ground preferred
  • 1 cupall-purpose flour
  • 1 tbspgranulated sugar
  • 1 tspfine sea salt
  • 1 tbspbaking powder, double-acting
  • 1 cupcultured buttermilk, well-shaken
  • 2 largelarge eggs, room temperature and beaten
  • ¼ cupneutral vegetable oil
  • 2 tbspunsalted butter

Instructions

  1. Crank your oven to 425°F—this high heat is crucial for developing that signature crust. Position a rack in the center for even browning.
  2. Drop the butter into your 10-inch cast iron skillet and slide it into the heating oven. Let it melt completely and begin to foam, which tells you the skillet is properly heated and ready to create that distinctive sizzle.
    ⏱ 3 min
  3. In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder until evenly distributed. Make sure no lumps of baking powder remain—they'll create uneven rising.
  4. In a separate bowl, whisk the buttermilk, beaten eggs, and oil until smooth. The buttermilk's tang will balance the slight sweetness while tenderizing the crumb.
  5. Create a well in your dry ingredients and pour in the buttermilk mixture. Using a wooden spoon or spatula, fold together with gentle strokes until just barely combined—lumps are your friend here, as overmixing leads to tough cornbread.
  6. Carefully remove the blazing hot skillet from the oven using oven mitts. Tilt and swirl to coat the sides with the melted butter, creating a golden barrier that will become your crust.
  7. Pour the batter directly into the center of the hot skillet—listen for that satisfying sizzle as the batter meets the buttered iron. This immediate contact is what creates the coveted crispy bottom.
  8. Slide into the oven and bake until the top turns a beautiful golden brown and a toothpick inserted in the center emerges with just a few moist crumbs clinging to it. The edges should pull slightly away from the sides.
    ⏱ 25 min
  9. Exercise patience and let the cornbread rest in its skillet—this resting time allows the interior to finish cooking gently while the crust sets to perfection. Cutting too early will result in a gummy center.
    ⏱ 10 min