Southern Skillet Cornbread

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. 

43 thoughts on “Southern Skillet Cornbread”

    1. Hi Liz, and I stopped over! So happy to see that marvelous recipe – now I want to change plans midstream, lol! I seriously have Thanksgiving ADD this year!! Can’t decide what to make and jumping from recipe to recipe. Usually I have everything planned out weeks in advance!!

  1. Cornbread is a favorite and I love the different ways you can make it. Did you know there are three grinds of cornmeal; fine, medium and coarse? Just found that out during a cooking class and it does make a difference in what you are making. What did you use for your cornbread? I have always used stone ground…

    1. I used stone ground in this one. I actually have several different types of cornmeal on hand. I have another that I use a combo of fine and coarse…I’m feel like I’m living vicariously through you and your classes!! I really enjoyed your post on the Turkish one. 🙂

      1. I’ve been buying Bob Mill’s products on a regular basis and some cookies from a class 🙂 require fine cornmeal. She said the cookies would be too gritty using anything else. All of his cornmeal is stone-ground, just comes in 3 different grinds – yikes I now have four different types.

    1. I’ve been having a lot of fun with the Instant Pot (electric pressure cooker) I bought, so I made the beans in it because I thought they’d be so great with the cornbread. It was like a cowboy meal! 🙂

  2. Looks great Mollie! Bacon drippings??! wow! I tried a new cornbread too this week– with sweet potato (because I had a sweet potato in the fridge). And– Just followed you on Pinterest. You are so right about getting sucked in when there’s other things to do. I can follow Pinterest rabbit trails all evening! OK, hope all’s well up north! hugs!

    1. I bet that sweet potato made the cornbread nice and moist and the flavors would marry beautifully! I’ve been on pinterest a lot lately because I neglected it for months…it’s been kind of fun!

      1. It is really moist, I think a little bit heavy, but has a real warm homey flavor. Oh gosh, I’m thinking about putting myself on a Pinterest moratorium! Too many rabbit trails! Happy Monday (I’m home after a weekend staying with my mother-in-law while Larry and his dad were away– I thought of you with the parents!!) xox

        1. I just stopped by your blog – lovely!! And your daughter has to be the best model ever – adorable! I also saw that Instagram of the Bún chả – I wish there were a restaurant nearby where I could have some!! My mouth is watering!

    1. I hope you’re going to post it! I’d love to see what you make. I’m hoping to get my sister’s recipe this year…she made it one year when we were in Georgia….and I can’t get it off my mind.

  3. Yes, on the butter and syrup! I eat mine with jelly/jams for dessert. This recipe is similar to my grandmother’s. I was thinking about posting it and this will seal the deal! 😀 Gotta love that cornbread.

    1. I’d love to see your Grandma’s recipe, too! Jelly or Jam sounds great and I’d go have a slice just to make sure but I just made Cornbread Salad! I have GOT to stop thinking about that in the fridge, lol!

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