If you're a fan of classic, homestyle cooking that brings warmth and comfort to your home, then this Old Fashioned Skillet Cornbread recipe is a must-try. Baked to perfection in a cast-iron skillet, this golden brown cornbread goes well with chili, soups, and stews. Learn the steps of creating this recipe by watching our helpful video tutorial below.

Cornbread, a classic Southern favorite, holds a special place in the hearts of many. Its origins trace back to Native American tribes, who used cornmeal to create simple and satisfying bread. The beauty of this dish lies in its versatility; whether served with chili, smothered in butter, or enjoyed as a breakfast treat, it never fails to bring comfort and joy to the table. Create this recipe to see what makes this Old Fashioned Skillet Cornbread so special.
Why we love this recipe:
- Quick: Perfect for busy weeknights.
- Tasty: The aroma and taste of freshly baked cornbread is simply irresistible.
- Impressive: It has a beautiful golden brown crust and moist, tender inside.
- Nostalgic: Bringing back cherished memories of family gatherings and comforting flavors of years passed.
If you like this recipe, you may also love our other Southern recipes. Be sure to try our Old Fashioned Chicken and Rice casserole or our delicious Smothered Potatoes. Craving Southern food for lunch? Try our classic pimento cheese sandwich.
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INGREDIENTS
- Yellow Cornmeal: Yellow cornmeal adds a rich, corn flavor and golden color to the finished cornbread.
- All-Purpose Flour: Mixed with cornmeal, all-purpose flour creates the perfect texture for the cornbread - tender and slightly crumbly.
- Granulated Sugar: Adding just the right amount of sweetness, granulated sugar complements the savory flavors of the cornbread, making it an irresistible treat.
- Unsalted Butter: The melted butter contributes to the moistness and richness of the cornbread while cooling it ensures that it won't scramble the eggs in the batter.
- Buttermilk: A classic ingredient in Southern-style cornbread, buttermilk brings tanginess and tenderness for added flavor.
- Eggs: The beaten eggs act as a binder, helping to hold the ingredients together and create a fluffy texture.
- Baking Powder: A leavening agent that provides a nice rise and a light, airy texture to the cornbread.
- Baking Soda: Another leavening agent that works in combination with the buttermilk to help the cornbread rise.
- Salt: Enhances the overall flavor and balances the sweetness of the cornbread.
- Avocado Oil: Used to coat the cast-iron skillet, preventing the cornbread from sticking and creating a crispy fried cornbread.
A full ingredient list with exact measurements can be found in the recipe card below.
INSTRUCTIONS
How to Make Old Fashioned Skillet Cornbread Recipe
STEP ONE: Prepare the Dry Ingredients
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well until everything is evenly distributed.
STEP TWO: Combine Wet Ingredients
In another bowl, whisk together the buttermilk, melted (cooled) butter, and beaten eggs.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should have some lumps, which is normal for cornbread.
STEP THREE: Preheat the Skillet
Place the cast-iron skillet in the preheated oven at 400°F (200°C) to warm it with 3 tablespoons of avocado oil. The oil should be hot but not smoking.
STEP FOUR: Bake the Cornbread
Carefully remove the hot skillet from the oven, swirling the oil to coat the bottom and sides evenly. Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
Return the skillet to the oven and bake for 17 to 20 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
SUBSTITUTIONS
- Flour: For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
- Oil: Vegetable or canola oil can be substituted. They both have a neutral flavor, and a high smoke point. These oils won't overpower the cornbread's taste while ensuring a moist and golden-brown result.
VARIATIONS
- Savory: For those who love a savory twist, consider adding shredded cheddar cheese or chopped jalapenos to the batter. Another delightful variation is to fold in a cup of cooked and crumbled bacon for a smoky twist.
- Sweet: If you prefer sweeter cornbread, increase the sugar quantity to suit your taste.
- Cracker Barrel Cornbread: If you love the cornbread served at Cracker Barrel, you can easily replicate it with this recipe. Simply use a muffin pan to make cornbread muffins and adjust the sweetness to your preference.
EQUIPMENT
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STORAGE
How do you store leftover cornbread?
- Cool Completely: Allow the cornbread to cool completely to room temperature after baking. This helps prevent excess moisture buildup when storing.
- Wrap or Cover: Once cooled, wrap the cornbread tightly in plastic wrap or aluminum foil. Alternatively, you can place it in an airtight container with a secure lid.
- Room Temperature Storage: If you plan to consume the cornbread within 1 to 2 days, you can store it at room temperature. Ensure the container or wrapping is tightly sealed to keep air and moisture out.
- Refrigeration: For longer storage, place the wrapped or covered cornbread in the refrigerator. Refrigerated cornbread can stay fresh for up to one week.
- Freezing (For Extended Storage): If you want to preserve the cornbread for an extended period, freezing is the best option. First, cut the cornbread into individual slices or squares to make it easier to defrost and serve. Wrap each piece tightly in plastic wrap and place them in a resealable freezer bag or an airtight container. Make sure to remove any excess air to prevent freezer burn. Cornbread can be frozen for up to 2-3 months.
- Thawing: To enjoy frozen cornbread, take out the desired number of slices and let them thaw at room temperature for a few hours or overnight in the refrigerator.
- Reheat: Reheat the frozen cornbread slices in the oven at a low temperature until warmed through.
👩🍳 Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
TOP TIPS
Tips for the Perfect Skillet Cornbread
Preheating the cast-iron skillet with the oil is crucial for achieving that perfect golden crust, so be sure not to skip this step.
Avoid overmixing the batter; leaving some lumps ensures a tender and moist cornbread.
For added richness and flavor, you can use bacon grease instead of avocado oil to grease the skillet.
Avoid opening the oven door while the cornbread is baking. The sudden temperature change may prevent it from rising properly.
Reheat individual slices in the oven or microwave to preserve flavor and texture.
MORE RECIPES
Have Leftover Ingredients?
- Leftover yellow cornmeal can be used as a coating for fried foods, such as chicken tenders or fish fillets. Mix it with your favorite herbs and spices for added flavor and crunch.
- Cook the leftover yellow cornmeal with water or broth to create a creamy and comforting polenta. Top it with cheese, sautéed vegetables, or your favorite sauce.
- Cornbread is a fantastic addition to stuffing or dressing recipes. Combine it with sautéed celery, onions, and fresh herbs. Mix the ingredients with butter and chicken or vegetable broth until moistened, then bake until golden brown and heated through.
Need Something To Pair This With?
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FAQ
Try to find the right balance of wet and dry ingredients and the cooking method. By combining sufficient buttermilk, melted butter, and eggs with the cornmeal and flour, you ensure the batter has the ideal moisture content. Additionally, baking the cornbread in a preheated cast-iron skillet allows it to cook evenly, creating a tender and moist texture.
Medium-grind cornmeal strikes the perfect balance between fine and coarse grinds, resulting in a texture that's not too gritty nor too smooth. It gives the cornbread a good crumb and the classic taste of Southern-style cornbread.
Yellow cornmeal has a slightly sweeter and more robust taste, with a coarser texture, whereas white cornmeal is milder and finer in texture. While they can be substituted in some recipes, the difference in taste and texture may affect the final outcome.
📖 Recipe
Old Fashioned Skillet Cornbread Recipe + Video
Equipment
- Cast iron skillet
- Mixing bowls
- Wooden spoon
- Knife
Ingredients
- 1 ½ cups yellow cornmeal
- 1 ½ cups all-purpose flour
- ½ - 1 cup granulated sugar
- ½ cup 1 stick unsalted butter, melted and cooled
- 2 ½ cups buttermilk
- 2 qty large eggs lightly beaten
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 3 tablespoons avocado oil for greasing the skillet
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200°C).
- In a large mixing bowl, mix together the yellow cornmeal, all-purpose flour, granulated sugar (½ to 1 cup based on your taste), baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, melted butter, and beaten eggs.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, making sure not to overmix. The batter should have some lumps, which is normal for cornbread.
- Place the cast-iron skillet in the preheated oven to warm it with 3 tablespoons of avocado oil or any cooking oil of your choice. The oil should be hot but not smoking.
- Remove the hot skillet from the oven, carefully swirl the oil to coat the bottom and sides of the skillet evenly.
- Pour the cornbread batter into the hot, oiled skillet, spreading it out evenly.
- Place the skillet back into the preheated oven and bake for 17 to 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- About halfway through the baking time, rotate the skillet in the oven to ensure even cooking.
- Once the cornbread is done, remove it from the oven and let it cool in the skillet for a few minutes.
Video
Notes
- Flour: For a gluten-free version, use gluten-free all-purpose flour in place of regular flour.
- Oil: Vegetable or canola oil can be substituted. They both have a neutral flavor, and a high smoke point. These oils won't overpower the cornbread's taste while ensuring a moist and golden-brown result.
Rachel
This is the first recipe I baked in my first ever cast iron skillet. It needed a few extra minutes in the oven, but turned out great!
Jami Powell
I’m so glad to hear this, Rachel! 😊
Beverly Mccray
I love me som old fashioned skillet corn bread.
Jami Powell
Me too, Beverly! It’s sooo delish!