Southern Skillet Cornbread

Most Southern cooks make cornbread so often that they don’t need a recipe. Although a cast-iron skillet isn’t absolutely necessary for this recipe, it makes the best, crustiest cornbread. If you don’t have a skillet, use a 9-inch square baking pan and heat in the oven with oil before filling with batter.

Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. vegetable oil
  • 2 1⁄2 cups white or yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup buttermilk
  • 2 Tbsp. butter, melted


  • Preheat oven to 375°F. Add oil to a 10-inch cast-iron skillet and place in the oven.
  • In a large bowl, combine cornmeal, flour, salt, baking powder, and baking soda.
  • In a small bowl, whisk eggs. Lightly whisk in milk, buttermilk, and melted butter.
  • Pour egg mixture into dry ingredients. Mix until dry ingredients are just moistened.
  • Using pot holders, carefully take the hot skillet from the preheated oven; swirl gently to coat sides with oil. Pour batter into hot oil. Return to oven and bake for 35 minutes or until lightly browned on top.
  • Remove and let cool slightly on a wire rack. Cut into wedges or squares.