Southern Skillet Cornbread

Real Deal Southern Cast Iron Cornbread

You know I posted a recipe just the other day for some very special cornbread – my Jalapeno Cheddar Cornbread. And declared (oh but I do declare a lot of things – just because it’s my blog, lol) that being a Northerner I liked my cornbread light & fluffy & moist.

Pintos with Southern Skillet Cornbread
Pintos with Southern Skillet Cornbread

But ya know what you can’t do with that light & fluffy & moist cornbread? Yeah, ya can’t crumble it into a plate of pintos or a bowl of Smoked Sausage & White Bean Soup, Not like you can with this Southern Skillet Cornbread.

If you want to make Cornbread Dressing or Cornbread Salad, you also need this sturdier Southern Skillet Cornbread. You know what else you have to have Southern Skillet Cornbread for? Yeah, you guessed it.

Southern Skillet Cornbread
Southern Skillet Cornbread

Being a Northerner, I don’t know if it’s the “right” or “correct” thing to drench cornbread in butter or syrup, but oh, is it good! Real butter, good syrup. And I do use the bacon drippings in this cornbread. And I had myself a BLT with the bacon. Yum!

I did only very slightly adapt this recipe from Sharon, a real-deal Southern blogger at Grits & Pinecones. I’ve had so much fun exploring her blog and 1st came across her on a Pinterest Thanksgiving board we’re both involved in.

Take a peak if you’d like to get sucked into Pinterest during your Thanksgiving planning; you’re sure to find some special recipes! Follow us there – it’s only getting better. And follow me on Pinterest here!

Southern Skillet Cornbread
Southern Skillet Cornbread

Southern Skillet Cornbread

  • Servings: 8
  • Difficulty: easy
  • Print

  • 2 cups stone-ground cornmeal sifted
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons plus 1/4 cup bacon drippings or vegetable oil, divided

Preheat oven to 450 degrees F.

Add 2 tablespoons of vegetable oil or drippings to a 10-inch cast iron skillet or cake pan, rub it over the sides and bottom, and place in pre-heated oven to heat for five  minutes.

Add the cornmeal, flour, sugar, baking powder, baking soda, and salt to a large bowl and whisk together. Set aside.

In a smaller bowl, mix the eggs, buttermilk, and remaining drippings or vegetable oil. Add the wet ingredients to the dry ingredients and stir to combine, just until the batter is moistened. Do not overmix.

Carefully remove the heated skillet from the oven and pour in the batter. Bake for approximately 20 minutes or until the cornbread is golden brown, and the center springs back when pressed.

Cool on a baking rack and let stand 5 minutes. Remove the cornbread from the skillet and serve immediately.*


Notes: If you are making the cornbread to make cornbread dressing, let it cool completely and wrap tightly until ready to use, or freeze up to 30 days.


I’ll be posting this recipe over at Fiesta Friday Blog Party, hosted this week by Laurena @ Life Diet Health and Trupti @ My Culinary Saga.