Skillet Cornbread

There are many different ways to make cornbread or even the ingredients you add to it. From basic to sweet and then there is spicy. The add ins are endless when it comes to this southern staple. I have made cornbread in every way I possibly could but, I have to say that there is nothing better than the original. It has a crispy crust and soft and fluffy on the inside.

Most people just combine cornmeal with other ingredients and throw it in the oven. There is nothing wrong with that and that is how some people like it. I, however, like it a bit more fluffy and less dense. So I am going to share with you a very basic cornbread recipe that I grew up eating. My grandmother and my father would give me a slice with a bit of butter on top for a snack or as a side for beans. It really is a throw back type of dish for me. It takes me back to my dads’ kitchen and I remember the good old days. You know the old days back when I was a young and wild sam…. lol. just joking. However my adventures as a child kept me, well, kept me and others on our toes…. sort of speaking. I was a child that never sat still. If you would like for me to share some of my stories as a child let me know…. Anyway, let’s get right in to the recipe.

Skillet Cornbread


1 c cornmeal ( I prefer yellow cornmeal but you can you white cornmeal)
1/2 c all flour
1 tbsp baking powder
1 tsp fine salt ( I use pink salt)
1 3/4 c buttermilk – room temp
1 egg – room temp
1/2 tsp baking soda
1/4 c crisco – melted – plus 2 tbsp for the pan


  1. Preheat the oven to 450*.
  2. In a bowl combine the cornmeal, flour, baking powder, baking soda, and salt. Whisk together well.
  3. In a separate bowl beat together the buttermilk, egg, and crisco until well combined.
  4. Add the wet ingredients to the dry and whisk together until well combined but do not over mix. Set aside for 10 minutes. This help the cornmeal absorb some of the liquid so the cornmeal is not quite as grainy.
  5. In a 8 inch cast iron skillet over medium heat add the 2 tbsp crisco and let melt.
  6. When the pan is nice and hot carefully pour in the cornbread batter. Level off the top slightly and let cook for 1 minute. Turn the heat off and place in the oven.
  7. Bake for 20 to 25 minutes or until the top is golden brown and cooked through.
  8. Remove and let sit 5 to 10 minutes before cutting.
  • From here you can add any add ins you like.
  • Serve as a side for any dish or beans.
  • Top with butter if you like.
  • For some of you who dare: serve in a bowl with sweet milk or buttermilk. I do not have the taste for it, however, most of the older generation tends to.

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