Cast Iron Cornbread Southern Recipe

Cast Iron Skillet Cornbread is a southern 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 that everyone should try at least once.

Southern Cast Iron Skillet Cornbread on table

I find this recipe tastes better when cooked in a cast iron skillet and served hot at the table. Besides serving this recipe for brunch, lunch, and dinner, I have also served it for 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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