Southern Skillet Cornbread

Ingredients

• 125 g (1 cup)plain flour
• 150 g (1 cup)white or yellow cornmeal
• 1 tablespoonsugar
• 2 teaspoonsbaking powder
• 1 teaspoonbicarbonate of soda
• 1/4 teaspoonsalt
• 240 ml (1 cup)buttermilk
• 76 g (1/3 cup), meltedbutter
• 2 large, beateneggs
• 1 tablespoonbutter

Instructions

1. 1

   Heat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the batter

   In a bowl, combine the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt. Stir in the buttermilk, 76 g melted butter and beaten eggs just until the dry ingredients are moistened.

3. 3

   Bake the cornbread

   Melt 1 tablespoon butter in a heavy cast-iron or ovenproof 25 cm (10-inch) pan. Pour in the batter straight away and bake for 15–20 minutes, or until a toothpick inserted in the centre comes out clean. Serve warm.

What is Southern skillet cornbread?

Cornbread is a quick bread made with cornmeal, popular across the American South and often served with savoury meals. This version combines cornmeal with plain flour, buttermilk and eggs for a soft crumb that holds together well.

The batter is baked in a buttered cast-iron pan, giving the base and edges a nicely browned finish. A little sugar rounds out the corn flavour without making the bread cake-like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 5g protein, 26g carbs, 10g fat.

The cornmeal and flour provide most of the carbohydrates, while butter contributes much of the fat; eggs and buttermilk add some protein. Pair a slice with greens and a protein-rich dish to make a more balanced plate.

Choosing the cornmeal

Cornmeal: White and yellow cornmeal both work here; choose whichever you have, keeping the quantity the same. Its texture gives the bread its characteristic grain and flavour.

Flour: Plain flour balances the cornmeal and helps the slices hold their shape. Measure by weight if possible for a consistent batter.

Mixing the batter

Wet ingredients: Buttermilk brings moisture and a gentle tang, while the melted butter enriches the crumb. Beat the eggs before adding them so they distribute easily through the batter.

Light touch: Stir only until the flour and cornmeal are moistened. A few small lumps are fine; mixing until completely smooth can make the baked bread less tender.

Getting a golden base

Hot pan: Melt the tablespoon of butter in the cast-iron or ovenproof pan, then add the batter immediately. The recipe relies on this prompt transfer for a browned base.

Pan choice: Use a heavy 25 cm (10-inch) pan that is safe to put in the oven. If using another ovenproof pan, keep an eye on the edges as they brown.

Checking when it is done

Timing: Start checking at 15 minutes; the recipe gives a baking window of 15–20 minutes. The exact time within that range can vary with the pan and oven.

Doneness: Insert a toothpick into the centre. Take the cornbread out when it comes away clean, rather than waiting for the top to become deeply browned.

Serving it warm

Butter: Serve the cornbread warm, as directed, with extra butter if you like. Cut it into nine portions and bring the skillet to the table only if it is safe to handle.

Pairings: It works well with soups, stews, beans or a meal of roasted vegetables. For a more filling plate, pair a slice with a protein-rich main and greens.

Recipe notes & tips

• Have the oven heated before you begin mixing so the batter can go straight into the pan.
• Use a bowl large enough to stir the wet ingredients into the dry without spilling.
• Stop mixing as soon as the dry ingredients are moistened.
• Use an ovenproof 25 cm (10-inch) pan so the batter bakes to the intended thickness.
• Serve soon after baking for the warm, buttery texture described in the recipe.

Variations

• Choose yellow cornmeal: Use it instead of white for a deeper colour.
• Choose white cornmeal: Keep the flavour milder with white cornmeal.
• Adjust the sweetness: Reduce the tablespoon of sugar for a less sweet loaf.
• Add herbs: Stir chopped fresh herbs into the batter for a savoury variation.

Common mistakes to avoid

• Overmixing: The bread can turn dense; stir only until the dry ingredients are moistened.
• Delaying the pan: The recipe calls for adding the batter immediately after melting the butter; have it ready before you start.
• Using the wrong pan: A non-ovenproof pan is unsafe; check that yours can go into the oven.
• Baking by colour alone: The top may look ready before the centre is done; check the centre with a toothpick.
• Cutting straight from the oven: The skillet will be very hot; handle it carefully and let it settle briefly before serving.

How to store

Cool leftovers, cover or place in an airtight container, and refrigerate for up to 3 days. Reheat portions in the oven or microwave until warm.

Frequently asked questions