Southern Skillet Cornbread

Southern Skillet Cornbread
104
10 Reviews
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
30 min
Total Time
9 servings

Ingredients

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
2
large Land O Lakes® Eggs, beaten
1 tablespoon
Land O Lakes® Butter
 
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.

Directions

  1. Heat oven to 400°F.
  2. 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.
  3. 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.

Recipe Tips

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
Cholesterol
70mg
Carbohydrates
26g
Protein
5g
Fat
10g
Sodium
400mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

Easy and very tasty,not too sweet.Would make again.

Rating

This Land O' Lakes recipe makes really nice cornbread, but since I grew up with unsweetened southern cornbread I leave out the sugar. That way it serves well with most any "southern" meals. And why add sweetness and more carbs that's just not needed when jam, jellies, preserves, and the like are available. I love to take cool sorgum and cut cold butter into it, and stir just enough to get the bits spread throughout, not thoroughly mixed in. Split a slice of hot southern style cornbread and spread that on it and you don't need a dessert.

Rating

I made this recipe for the first time and it came out a little on the dry side. All I had was self-rising cornmeal. Has any weighed the flour and cornmeal to get a more consistent outcome?

Rating

This is a fantastic recipe. I serve mine with maple butter. Simply take a softened stick of Land O Lakes butter, and whip in 2 tbs of maple syrup. It is perfect on the cornbread!

Rating

I followed the recipe exactly, with real cultured buttermilk. I liked it and so did my not-southern husband. I think it has the perfect amount of sugar if a southerner is married to a midwesterner and has to compromise a bit. Next time I'm adding a little more salt though. The second time I cut it up, added some butter on top and toasted it for croutons. So good that way too! Thank you for the recipe!

Rating

This is the best cornbread I have ever made. Made my buttermilk with lemon juice. I used fresh ground corn meal I just got from an apple festival and it was absolutely amazing! I heated the cast iron pan with a little more butter than stated and cooked for 15 minutes, Very good. I put melted butter over the slice before serving,

Rating

I used butter in cast Iron and heated it in the oven. Followed Linda and dusted cast Iron pan with cornmeal. I added 2 tablespoons of sugar . I am at high Altitude and cooked it for 20 min at 400 degrees and served it with the maple butter along with some Jambalaya to my company. I got phone calls the next day on how delicious this was :)

Rating

It can be argued that true southern cornbread doubles the "shuga" and omits the egg. ;)

Rating

This is not true southern cornbread. Southern cornbread does NOT add sugar, period, end of story.

Rating

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.

Rating

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.

Rating

I love this recipe. I make 5 to 6 trays for a game luncheon and there are never any leftovers.

Rating

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!?!

Rating

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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