Southern Skillet Cornbread
In short: Savory, unsweetened cornbread baked in a very hot cast-iron skillet, with a crunchy golden crust and a tender, moist crumb inside. It takes about 35 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 165 kcal
In the South, cornbread is made with cornmeal and buttermilk, no sugar, and it is baked in a cast-iron skillet heated until the fat shimmers. The sizzle when the batter hits the pan builds the dark, crunchy crust, while the inside stays tender and slightly crumbly. Serve it with greens, beans, chili or soup, or crumble it into a glass of buttermilk. Sweet versions exist, but this one is savory.
Instructions
- Set a 25 cm (10 in) cast-iron skillet on a middle rack and heat the oven to 220°C (425°F). Leave the pan in for 15 minutes so it gets very hot.
- Whisk the cornmeal, flour, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk the buttermilk, egg and 2 tablespoons of oil or melted butter. Pour into the dry ingredients and stir until just combined. A few lumps are fine.
- Carefully take the hot skillet out of the oven, add the oil or butter for the pan and tilt it to coat the base and sides. The fat should shimmer.
- Pour in the batter. It should sizzle at the edges. Smooth the top and return the pan to the oven.
- Bake for 20 to 25 minutes, until deep golden, pulling away from the sides, and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then cut into wedges and serve warm.
Tips
- For a richer flavor, use butter for the pan instead of oil. For a sweeter, more cake-like cornbread, stir in 2 tablespoons of sugar.
- No cast-iron skillet? Use a heavy oven-safe pan or a metal baking dish and preheat it the same way, though the crust will be paler.
Questions and answers
Why is Southern cornbread not sweet?
Traditional Southern cornbread is meant to go with savory dishes such as beans and greens, so it has no sugar. Northern-style cornbread is often sweeter and more cake-like.
Can I make cornbread without buttermilk?
Yes. Stir 1 tablespoon of lemon juice or vinegar into 300 ml (1 1/4 cups) of milk, wait 10 minutes and use it as buttermilk.
How do I store leftover cornbread?
Wrap it tightly and keep it at room temperature for 2 days, or freeze it for 2 months. Reheat wedges in a hot oven or toast them in a skillet with butter.
How long does it take to make Southern Skillet Cornbread?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Southern Skillet Cornbread?
About 165 kcal per serving, with 5 g of protein, 22 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 165 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 22 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 540 mg |
Estimated values, calculated from the ingredients.
