Make a Delicious Southern Skillet Cornbread

  • 01 of 08

    Tools You'll Need

    Southern Buttermilk Cornbread
    Classic Southern Cornbread. Photo: Diana Rattray

    Cornbread is a staple in the South, and every cook has a favorite method and recipe. Chicken and dumplings, chili, pinto beans, gumbo, and some other meals are just not the same if they aren't served with cornbread. This is one of my favorite recipes, made with buttermilk and white cornmeal. Follow along with the ingredients in these instructions, or print Buttermilk Cornbread recipe out before you start.


    Here are the tools you'll need to begin:


    • large mixing bowl
    • small bowl
    • wooden spoon
    • wire whisk
    • meas...MOREuring cups and spoons
    • 10-inch iron skillet or a 9-inch baking pan

    Let's begin!


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  • 02 of 08

    Combine Dry Ingredients

    dry ingredients cornbread
    Diana Rattray

    First, put about 1 tablespoon of oil or shortening in a skillet. If you have bacon drippings, add a little to the skillet for even more flavor. Heat the oven to 400 F and place the skillet in the oven to preheat.


    In the large bowl, combine 2 1/2 cups of white cornmeal with 1 cup of all-purpose flour, 2 teaspoons of salt, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Using a wooden spoon or whisk, stir to blend the ingredients.


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  • 03 of 08

    Combine Buttermilk and Eggs

    Whisk eggs and milk
    Diana Rattray
    In a medium bowl, combine 1 cup of buttermilk, 1 cup of low-fat or whole milk, and 2 large eggs. Using the wire whisk or a wooden spoon, whisk or lightly beat until blended.
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  • 04 of 08

    Blend in Melted Butter

    Add melted butter
    Diana Rattray
    Using a whisk or wooden spoon, slowly blend 2 to 3 tablespoons of melted butter (or oil) into the milk and egg mixture. If you have bacon drippings, add about 1 tablespoon of melted drippings in place of some of the butter.
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  • 05 of 08

    Combine Dry and Wet Ingredients

    Add wet ingredients to dry
    Diana Rattray

    Pour the egg and buttermilk mixture into the dry ingredients, stirring with a wooden spoon just until ingredients are well moistened.


    Because the baking soda begins to act as soon as the wet ingredients are added to the dry ingredients, make sure your pan is hot and ready for the batter before you combine them.


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  • 06 of 08

    Pour Batter Into the Skillet

    cornbread
    Diana Rattray

    Carefully, using pot holders or oven mitts, take the hot skillet out of the oven and gently tilt the pan to swirl the fat around the sides. The hot greased skillet will help make a crustier cornbread. Pour the batter into the hot oiled skillet and spread evenly.


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  • 07 of 08

    Ready for the Oven!

    cornbread batter
    Diana Rattray

    Put the pan into the oven and bake at 400 F for 30 to 40 minutes, or until nicely browned.


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  • 08 of 08

    Hot Baked Cornbread Wedges

    Cornbread Wedge
    Photo: Diana Rattray

    Here's the finished hot baked cornbread, cut in wedges. Serve this delicious cornbread with a hearty stew, beans and rice, spicy chili, or serve with just about any family meal.


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