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Authentic Southern Cast Iron Skillet Cornbread (No Sugar Added)

A close-up of a golden slice of skillet cornbread served on a white plate, with the rest of the cornbread visible in the cast iron skillet behind it.
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Make a classic Southern skillet cornbread in your cast iron pan. This recipe delivers irresistibly crispy edges and a moist, savory interior, perfect for pairing with chili or beans.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup vegetable oil or bacon grease, plus more for greasing the skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place your 10-inch cast iron skillet in the oven while it preheats. You want the skillet very hot to achieve those crispy skillet cornbread edges.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
  3. In a separate medium bowl, whisk together the buttermilk, milk, eggs, and 1/4 cup of oil or bacon grease until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until just combined. Do not overmix; a few lumps are fine. This keeps your cornbread moist.
  5. Carefully remove the hot skillet from the oven. Add 1 to 2 tablespoons of extra bacon grease or oil to the hot skillet, swirling it around until the fat coats the bottom and sides completely. The fat should shimmer.
  6. Pour the batter immediately into the hot, greased skillet. You should hear a sizzle as the batter hits the hot fat.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for about 5 minutes before slicing and serving warm.

Notes

  • For the best flavor and the crispiest crust, use bacon grease instead of vegetable oil.
  • If you prefer a slightly sweeter taste, you can add 1 tablespoon of honey to the wet ingredients, but this recipe focuses on the traditional savory Southern Style Cornbread.
  • If you do not have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for 5 minutes.

Nutrition

Find it online: https://spoonswirl.com/skillet-cornbread-authentic-southern-recipe/