Southern Cornbread Recipe (Skillet-Style)
Make this easy Southern Cornbread in a cast iron skillet using self-rising cornmeal and buttermilk. No sugar, just golden crust and fluffy texture inside.
Servings: 8
Calories: 219kcal
Equipment
- 1 10-inch cast iron skillet
Ingredients
- 1 tablespoon shortening or vegetable oil
- 2 cups self-rising cornmeal (yellow or white)
- 1 ⅓ cups buttermilk
- 1 large egg, lightly beaten
- ¼ cup vegetable oil
- 1 tablespoon butter plus extra for serving
Instructions
- Preheat the oven to 425 degrees F. and place a cast iron skillet with 1 tablespoon of shortening or vegetable oil in it inside the oven while preparing the cornbread.
- In a large bowl, whisk together the 2 cups self-rising cornmeal, 1 ⅓ cups buttermilk, 1 large egg, and ¼ cup vegetable oil until combined. Set aside.
- Carefully remove the hot skillet from the oven and pour in the cornbread batter. Smooth the top with a spatula.
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Immediately spread 1 tablespoon butter over the top while the cornbread is still hot.
- Let cool for 5–10 minutes before slicing and serving warm. Enjoy!
Video
Notes
- Use full-fat buttermilk for best results.
- Do not overmix the batter to keep the texture light and fluffy.
- If you don’t have self-rising cornmeal, add 1 tablespoon baking powder and ½ teaspoon salt to plain cornmeal.
Nutrition
Calories: 219kcal | Carbohydrates: 33g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 64mg | Potassium: 239mg | Fiber: 4g | Sugar: 3g | Vitamin A: 143IU | Calcium: 54mg | Iron: 2mg
