Southern skillet cornbread should have contrast: a crisp, almost fried bottom edge from the hot cast iron and a tender, moist center that breaks apart easily without being cakey. Preheating the skillet is what creates that signature crust.
The batter comes together quickly, so have the oven and skillet ready first. Once the wet ingredients hit the dry ingredients, mix gently and get the cornbread into the hot pan without delay.
What You’ll Need Before You Start
- 10-inch cast-iron skillet
- Two mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Oven mitts
ShiMuv Recipe
Ingredients
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar, optional
- 2 large eggs
- 1¾ cups buttermilk
- 6 tablespoons unsalted butter, divided
How to Make It
- Preheat the oven and skillet. Place a 10-inch cast-iron skillet in the oven and heat to 425°F for at least 10 minutes. A thoroughly hot skillet is essential for crisp edges.
- Mix the dry ingredients. Whisk cornmeal, flour, baking powder, baking soda, salt, and optional sugar in a large bowl until evenly distributed.
- Combine the wet ingredients. In a second bowl, whisk eggs and buttermilk until smooth. Melt 4 tablespoons butter and let it cool for a minute so it does not scramble the eggs, then whisk it into the buttermilk mixture.
- Make the batter. Pour the wet ingredients into the dry ingredients and fold just until no large pockets of dry flour remain. A few small lumps are fine. Overmixing develops gluten and can make cornbread tough.
- Butter the hot skillet. Carefully remove the skillet from the oven with oven mitts. Add the remaining 2 tablespoons butter and swirl until the bottom and sides are coated. The butter should foam immediately.
- Pour and listen for the sizzle. Scrape the batter into the hot skillet. It should audibly sizzle around the edges. Smooth the top gently without pressing the batter flat.
- Bake until golden. Return the skillet to the oven and bake 18–22 minutes. The top should be deep golden, the edges should pull slightly from the pan, and a toothpick in the center should come out with only a few moist crumbs.
- Rest before slicing. Let the cornbread rest in the skillet 10 minutes. This allows the crumb to set while the cast iron keeps the bottom crisp. Slice into wedges and serve warm.
Recipe tip: If you prefer a less sweet Southern-style cornbread, omit the optional tablespoon of sugar. The texture and rise stay the same.
Food safety: Do not taste raw batter because it contains raw flour and eggs. Bake until the center is fully set and no wet batter remains.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open with a wedge lifting from the skillet.
- Show butter foaming in the hot cast iron.
- Capture the batter sizzling at the edges.
- Film the crust turning golden in the oven.
- Finish with butter melting over the warm crumb.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make Southern skillet cornbread. Open on the finished golden cornbread in a cast-iron skillet. Show butter melting in the hot skillet, cornmeal flour and leaveners being whisked, buttermilk and eggs mixed separately, wet and dry ingredients folded just until combined, batter poured into the sizzling skillet, the crust turning deep golden in the oven, and a warm wedge lifted out with butter melting on top.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
Explore ShiMuv for connected creator tools that can help turn recipes, products, and everyday ideas into visual content.
