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Crispy Southern Skillet Cornbread

Featured in Meals That Make the Table Happy.

This Southern staple is super simple and delicious. The traditional skillet method creates a crunchy crust with a soft center. You'll use buttermilk, cornmeal, and bacon drippings for that rich, authentic taste. It pairs wonderfully with stews, chili, or greens. White cornmeal’s the usual pick, but yellow works great too. Want it to hold better? Throw in an egg. Done in 35 minutes and keeps fresh for up to 3 days at room temp.
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Updated on Mon, 24 Mar 2025 23:19:49 GMT
A slice topped with whipped cream. Pin it
A slice topped with whipped cream. | mecooking.com

Southern-style cornbread gives you a hearty, crumbly bite that's totally different from what you'll find up North. It's cooked in a hot cast iron pan with simple ingredients like cornmeal, tangy buttermilk, and flavorful bacon fat, creating that amazing crunchy outside while keeping the middle soft and tender.

When I made this for our family Thanksgiving last year and served it with my grandma's collards, even my relatives from up North couldn't get enough. Everyone fought over the crispy edge pieces!

What You'll Need

  • Bacon fat: Gives that authentic Southern flavor and makes the bottom extra crispy.
  • White cornmeal: The key to getting that perfect crumbly texture.
  • Buttermilk: Adds wetness and a slight tang, while helping the bread rise.
  • Baking soda: Makes your cornbread light instead of heavy.
  • Salt: Brings out all the flavors without being too much.
  • Sugar (if you want): Just enough to boost the corn taste without making it sweet.
  • Egg: Works to hold everything together nicely.
  • Unsalted butter: Adds a rich taste that works well with the bacon fat.

Simple Steps to Follow

Getting Your Pan Ready:
Put your cast iron skillet with a spoonful of bacon fat in the oven while it heats to 400°F to get it super hot.
Easy Mixing:
Stir cornmeal, baking soda, salt, and sugar (if you're using it) together in a big bowl.
Adding Wet Stuff:
In another bowl, mix the egg and buttermilk, then pour it into your dry mix and stir just until combined.
Butter Magic:
Mix in melted butter without overdoing it.
The Sizzle Trick:
Take out that hot skillet carefully, then pour in your batter. You should hear it sizzle right away.
Baking Time:
Cook for about 20 minutes until the top looks golden and a toothpick comes out clean when you poke it.
Cooling Down:
Let it sit in the pan for 10-30 minutes before cutting into wedges.

My grandpa always told me to use white cornmeal from his favorite mill back in Alabama. That extra freshness wasn't just talk - it turned this simple bread into something you couldn't stop eating.

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A slice of pie on a wooden table. | mecooking.com

Different Ways It's Made

Every Southern family makes cornbread their own way. Some swear by yellow cornmeal, others won't touch anything but white. You'll find folks adding hot peppers for kick, cheese for extra richness, or pork cracklins for that special flavor.

What To Serve It With

This cornbread is fantastic for soaking up the tasty liquid from collards and goes great with chili, BBQ, or a bowl of black-eyed peas. Some old-timers even crumble it into a glass of buttermilk for a simple treat.

Ways To Switch It Up

Make this basic recipe your own by throwing in some fresh corn for extra texture, mixing in shredded cheese for more flavor, or adding chopped jalapeños if you want some heat.

How To Keep It Fresh

Keep your cornbread in a sealed container on the counter for a couple days. If you want to save it longer, wrap each piece tightly and stick it in the freezer for up to two months.

A slice of cake with whipped cream on a plate. Pin it
A slice of cake with whipped cream on a plate. | mecooking.com

I learned to make cornbread by watching my grandma toss everything together without measuring cups. The more you make it, the better you'll get at feeling when the batter's just right and working with your own pan's quirks.

Frequently Asked Questions

→ Is yellow cornmeal okay if I don’t have white?
Totally! White cornmeal is more traditional, but yellow works just fine and might even be easier to find at your local store.
→ Do I really need to add the egg?
Nope, it’s up to you! Adding one helps keep the bread together better. Skipping it makes things crumbly and classic.
→ What can I do if I don’t have cast iron?
No worries! You can use a Dutch oven (without a lid) or even a metal baking pan. It won’t be as crisp but still tasty.
→ How do I keep leftovers fresh?
Once it fully cools, wrap it in plastic or pop it in a sealed container. It’ll last 2-3 days out of the fridge.
→ What if I skip the bacon drippings?
You can swap it with butter or veggie oil. You’ll lose some of that smoky flavor, but it’ll still turn out great.

Crispy Southern Skillet

Experience Southern flavors with this easy cornbread. A golden crust, fluffy inside, and perfect for pairing with warm dishes or festive meals.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Easy

Cuisine: Southern

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ For cooking the cornbread

01 1 tablespoon of bacon grease

→ For the mixture

02 2 cups of white cornmeal (yellow works if white isn’t around)
03 1 teaspoon of salt
04 1 teaspoon of baking soda
05 1 large egg (totally optional but keeps it all together)
06 1 tablespoon of sugar (skip it if you want it less sweet)
07 6 tablespoons of unsalted butter, melted down
08 1 1/4 cups of buttermilk

Instructions

Step 01

Drop the bacon grease into a 9 or 10-inch cast iron pan and slide it into the oven. Set the oven to heat up to 400°F while your skillet warms up. No cast iron? You can use a metal baking pan or even a Dutch oven (just don’t cover it).

Step 02

Combine the dry stuff (cornmeal, salt, baking soda, and sugar if you want) in a big mixing bowl. In another bowl, beat the buttermilk and egg (if you’re using it), then stir it into the dry mix. Pour in that melted butter and stir it all together until it looks smooth.

Step 03

Carefully pull the heated skillet from the oven (it’s gonna be super hot, so watch out for that handle). Pour in your batter and spread it evenly across the surface. Slide it back into the oven and bake at 400°F for about 20 minutes. It’s ready when the edges are golden and a toothpick comes out clean after poking the center.

Step 04

Let the cornbread sit inside the pan for 10–30 minutes before slicing it up. Quick tip: Put a potholder on the skillet handle while it’s cooling so you don’t accidentally burn your hand—an ice cube works in a pinch too!

Notes

  1. White cornmeal is more classic for Southern cornbread, but yellow cornmeal works just as well if that’s all you’ve got.
  2. If you skip the egg, the cornbread will be more crumbly. Still tasty, but less firm.
  3. To keep leftovers, wait until the cornbread cools completely. Then either wrap it in plastic or stash it in an airtight container. It’ll stay fresh at room temperature for 2–3 days.

Tools You'll Need

  • Preferably a 9 or 10-inch cast iron skillet
  • Bowls for mixing
  • Spoons and cups for measuring

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy (buttermilk and butter)
  • Might include eggs (if you choose to add the egg)
  • Made with corn

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 232
  • Total Fat: 12 g
  • Total Carbohydrate: 27 g
  • Protein: 5 g