Southern Skillet Cornbread

Southern Skillet Cornbread
134
13 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

with one exception (used all bacon grease instead of butter)followed the directions as written, Used a real oven made for baking. used a toothpick to test doneness. It was great. Will make again and will pass it along.

Posted July 24, 2017 by Dennis

Rating

The cornbread turned out okay after I messed with it. I preheated my toaster over to 450 rather than 400. I thought the dough was way too thick. I baked it in an 8" cast iron skillet. In spite of my spreading the dough toward the edges, it puffed way up in the center during baking, and did not bake completely in 20 minutes. So the bake time should be 30 to 35 minutes. And then you need to test it with a toothpick in several places, particularly the thickest. I could have made a 3/4 recipe and it would have fit the small skillet just fine. In my second try, I substituted bacon fat for butter in the recipe. It came out more flavorful.

Posted February 27, 2017 by Bob

Rating

We follow a super strict diet, so I used organics, flour, corneal,eggs & sea salt. It was perfect my elder mom & aunts (southern born n & raised)LOVE it thanks...from California😀

Posted September 13, 2016 by fran

Rating

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

Posted April 16, 2016 by Denise

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.

Posted April 06, 2016 by Bob

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?

Posted December 19, 2015 by Thomas

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!

Posted November 09, 2015 by jennifer

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!

Posted November 05, 2015 by Shelley

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,

Posted October 13, 2015 by Nicole

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 :)

Posted September 18, 2015 by Darlene

Rating

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

Posted August 04, 2015 by Kirby

Rating

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

Posted January 15, 2015 by shanon

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.

Posted November 08, 2014 by j

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.

Posted January 20, 2014 by Linda

Rating

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

Posted January 31, 2012 by Bonnie W.

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!?!

Posted August 08, 2010 by Virginia

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.

Posted July 02, 2009 by Bonnie

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