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Classic Crispy Skillet Cornbread (The Cast Iron Way)

A close-up of a moist, golden slice of skillet cornbread with a beautifully browned, slightly glazed crust.
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You get the best of both worlds with this recipe: a tender, moist interior and the signature crunchy, golden edges only a hot cast iron skillet can provide. This is traditional Southern cornbread flavor, made fast.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar (optional, omit for strictly savory)
  • 1 cup buttermilk
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for the skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place the 10-inch cast iron skillet in the oven while it preheats. This step is crucial for crispy edges.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
  3. In a separate medium bowl, whisk together the buttermilk, milk, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix; a few small lumps are fine.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the 2 tablespoons of butter to the hot skillet. Swirl the pan until the butter melts and coats the bottom and sides. The butter should sizzle immediately.
  6. Pour the batter directly into the hot, buttered skillet.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving. Drizzle with honey if desired.

Notes

  • For the best flavor and texture, use real buttermilk. If you do not have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes before measuring out 1 cup.
  • If you want a savory, no-sugar Southern Style Cornbread, skip the sugar and add 1/4 cup of rendered bacon grease to the hot skillet instead of butter for the fat layer.
  • This recipe works best in a 10-inch cast iron skillet. Adjust baking time slightly if you use a different size.

Nutrition

Find it online: https://kitchenslang.com/skillet-cornbread-cast-iron-recipe-crispy-edges/