Southern Skillet Cornbread

Southern Skillet Cornbread

Buttermilk cornbread served from the skillet it is baked in is a special bread that is part of soul food tradition.

15 min. prep time
9 servings
454 Ratings


1 cup all-purpose flour
1 cup white or yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk*
1/3 cup Land O Lakes® Butter, melted


Heat oven to 400°F.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.

Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet.  Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.

Recipe Tip

If you do not have a cast iron skillet or oven-proof skillet, use an 8- or 9-inch baking pan.

Nutrition Facts (1 serving)

Calories: 210

Fat: 10g

Cholesterol: 70mg

Sodium: 400mg

Carbohydrates: 26g

Dietary Fiber: 2g

Protein: 5g

Recipe #12532©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

This is not true southern cornbread. Southern cornbread does NOT add sugar, period, end of story.
good recipe. used oil in cast iron, heated then in 400 oven. then removed and added the bread mixture. no sticking at all. if you like your cornbread a little sweet, might want to add a little more sugar than is called for. but this is really good stuff.
I also use bacon grease in the cast iron skillet instead of the butter and in addition to this if you put the skillet on top of the stove and get the grease nice and hot then sprinkle about a tablespoon of dry corn meal in the skillet before you pour the batter in it will help it not to stick and best of all is the extra crispy crust when you turn it over onto your serving plate.
I love this recipe. I make 5 to 6 trays for a game luncheon and there are never any leftovers.
This was really great cornbread.

I upped the ante on the 'southern' by only using YELLOW cornmeal and substituting 1 Tbs of bacon grease for the 1 Tbs of butter that's melted in the bottom of the pan.

If you've got an iron skillet, you must have a jar of bacon grease hidden in the back of the fridge, right!?!
This recipe is just what I was looking for; to make at home or at camp on the woodstove in the cast iron skillet.

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