Cast Iron Cornbread Southern Recipe

The Cast Iron Cornbread Southern Recipe is a true classic. This buttermilk skillet cornbread is a quick and easy recipe to make and it tastes delicious. I love this recipe because it is so simple to prepare and can be served with any dish. It is a Southern classic you should try at least once.

Cast Iron Cornbread pairs beautifully with a variety of dishes, especially those with hearty, savory flavors. It’s a classic side for favorites like chili, barbecue ribs, or collard greens. For a delightful contrast of textures and flavors, try it with a bowl of spicy jambalaya or alongside a bowl of creamy soup.

Southern Cast Iron Skillet Cornbread on table

This recipe is better when cooked in a cast iron skillet and served hot at the table. Besides serving this for brunch, lunch, and dinner, I also serve it with breakfast.

Southern Cast Iron Skillet Cornbread

Serving Size:
2 ounces
1 hour


  • 1 1/4 cups coarsely ground cornmeal
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup whole milk
  • 1 cup buttermilk (Can be substituted with the equivalent of regular milk, if buttermilk is not available)
  • 2 eggs, lightly beaten
  • 6 tablespoons unsalted butter, melted to be added to recipe ingredients
  • 2 tablespoons unsalted butter, for greasing skillet


  1. Place a 9-inch cast iron skillet inside the oven and preheat to 400℉.
  2. In a large bowl, whisk together all ingredients.
  3. Remove the hot skillet from the oven. Liberally coat the bottom and sides of the hot skillet with the remaining butter. This is the key to crispy edges!
  4. Pour the batter into the skillet and place it back in the oven. Bake for 20 – 25 minutes or until the center is firm using the toothpick or butter knife test.
  5. Allow to cool for 15 minutes and serve.


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