Skillet Cornbread (The Right Crust-to-Crumb Ratio)
A classic, golden Southern cornbread baked in a seasoned cast iron pan— crispy on the edges, tender in the middle, and perfect with butter or a bowl of soup.
Southern Skillet Cornbread Recipe — Crispy-Edge, Golden, and Easy
There are a hundred ways to make cornbread — and every Southern kitchen has an opinion about which is “right.” Around here at the ranch, the answer is simple: a good skillet cornbread should have a crisp, golden crust and just enough crumb to soak up butter or stew without getting too soggy.
Too thick, and it gets dry in the middle. Too thin, and you miss that satisfying crunch from the cast iron. My rule? If you want more cornbread, make two pans and never one tall one! That way your crunchy crust-to-cornbread ratio stays just right.
Ingredients
2 cups white self-rising cornmeal mix
1 tablespoon sugar (optional, for a hint of sweetness)
1 ¼ cups buttermilk (or milk with 1 tablespoon vinegar)
2 large eggs
¼ cup melted butter or bacon grease
¼ vegetable oil or canola oil (for greasing skillet)
Instructions
Preheat your oven to 425°F. Pour about ¼ cup vegetable oil or canola oil into your 10-inch cast iron skillet, Brush onto the sides of the pan with a pastry brush. Put the cast iron skillet into the oven to heat up while you mix the batter.
In a large bowl, stir together the cornmeal mix and sugar.
Add the buttermilk, eggs, and melted butter. Stir just until combined — don’t overmix.
Pour the batter into the hot skillet (you’ll hear a little sizzle — that’s the magic).
Bake for 18–22 minutes, until golden brown with crisp edges.
Cool for 5 minutes before slicing into wedges. Serve warm with butter, honey, or even a drizzle of sorghum syrup.
Your cornbread batter needs to be really wet and runny. Always use buttermilk for best results!
If you feel like you’ve poured too much vegetable oil in the bottom of your pan, then you’re actually on the right track for the crispiest, most amazing crust ever.
Ahhh….crispy, golden perfection. Let it sit for a couple minutes, run a butter knife around the edges, and flip this cornbread out of the pan.
A wise young person once told me that if you want more cornbread, bake two pans instead of one big one. That way you have the perfect crust-to-crumb ratio. Wiser words were never spoken.
Tips
If you like an extra crunch to your crust, sprinkle about a half a handful of cornmeal mix into the greased skillet before pouring the batter.
For extra flavor, mix in a handful of shredded cheese or diced jalapeños.
Don’t overfill the pan — for a perfect crust, batter should come only about halfway up the sides.
Southern Buttermilk Cast-Iron Skillet Cornbread
A classic, golden Southern cornbread baked in a seasoned cast iron pan— crispy on the edges, tender in the middle, and perfect with butter or a bowl of soup.
Ingredients
Instructions
- Preheat your oven to 425°F. Pour about ¼ cup vegetable oil or canola oil into your 10-inch cast iron skillet, Brush onto the sides of the pan with a pastry brush. Put the cast iron skillet into the oven to heat up while you mix the batter.
- In a large bowl, stir together the cornmeal mix and sugar.
- Add the buttermilk, eggs, and melted butter. Stir just until combined — don’t overmix.
- Pour the batter into the hot skillet (you’ll hear a little sizzle — that’s the magic).
- Bake for 18–22 minutes, until golden brown with crisp edges.
- Cool for 5 minutes before slicing into wedges. Serve warm with butter, honey, or even a drizzle of sorghum syrup.
Nutrition Facts
Calories
261Fat
11 gSat. Fat
4 gCarbs
35 gFiber
3 gNet carbs
32 gSugar
3 gProtein
6 gSodium
629 mgCholesterol
58 mg
Bake It, Pin It, Share It
There’s nothing fancy about this Southern skillet cornbread recipe—and that’s exactly why we love it. Baked in a well-seasoned cast iron skillet, it comes out perfectly golden, crusty on the edges, and soft in the middle. It’s the kind of bread that belongs beside a pot of vegetable beef soup or alongside a Crockpot casserole. Don’t forget to pin this on Pinterest to to save for your next Sunday supper. Simple, Southern, and made with love—just the way it should be.
Happy baking, and happy trails
Erin Glover, Crooked Creek Ranch