Southern Cornbread – Southern Skillet Cornbread Recipe | Yummly
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Southern Cornbread – Southern Skillet Cornbread

Patricia Nutter Carlisle: "Perfect I used oat milk in place of butter milk d…" Read More
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Southern Cornbread – Southern Skillet Cornbread

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  • 1 stick butter (1/2 cup)
  • 1 cup yellow cornmeal
  • 1 cup flour (all purpose)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. sugar
  • 2 eggs
  • 2 cups buttermilk (**I used a 10 inch cast skillet*)
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    NutritionView More

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    Calories580Calories from Fat260
    Total Fat29g45%
    Saturated Fat16g80%
    Trans Fat
    Calories from Fat260
    Total Carbohydrate65g22%
    Dietary Fiber3g12%
    Vitamin A20%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Perfect I used oat milk in place of butter milk due to a lactose issue Thanks
    Reviewer Profile Image
    Chadwick Epps 7 months ago
    The cornbread was delicious and super easy to make. I followed the recipe as written, except I cooked the cornbread at 425 as others stated their cornbread was a little over cooked at 450. Mine came out perfect after about 23 minutes in the oven. Nice crispy outside and soft inside. I did use a little leftover bacon grease in the cast iron skillet in the cooking process. I’ll make this again for sure.
    Reviewer Profile Image
    Ann McGrath-Bolen 8 months ago
    Just enough sugar. Soft inside and crisp around edges
    Reviewer Profile Image
    Jax 10 months ago
    Exactly like my grandmother’s cornbread! Perfect! I added pickled jalapeños for a kick! If you don’t have buttermilk on hand, I used 2 tablespoons of white vinegar to 2 cups of milk! Seemed to work out well!
    Reviewer Profile Image
    First time ever making cornbread. Followed the instructions, even added a T. honey from another review. May add a bit more sugar and maybe a little more honey next time otherwise it was perfect. My husband even enjoyed it, will make it again.
    Reviewer Profile Image
    jane r. 2 years ago
    Great crunch on the outside, moist with good texture on the inside. I did add a tbls of honey, but just my preference. Overall, the best tasting, texture of any recipe I've tried. It's a keeper.
    Reviewer Profile Image
    Brent Loy 2 years ago
    Very good now that I have all the ingredients
    Reviewer Profile Image
    Robin G. 2 years ago
    Delicious, moist. Just right.
    Reviewer Profile Image
    Jonathan Marlowe 2 years ago
    Pretty decent and easy. There is a lot of butter in this and it can be a bit messy when you first melt it in the skillet. Also make sure your wet mixing bowl is big enough for two eggs and two cups of milk. Might take a little less time to cook next time as my edges were quite brown.
    Reviewer Profile Image
    Carl Scott 2 years ago
    It was fluffy but I should've added a little more sugar for taste.
    Reviewer Profile Image
    Kristeena F. 2 years ago
    very moist, but not very flavorful
    Reviewer Profile Image
    Tamara C. 2 years ago
    Really good! Will definitely make again!
    Reviewer Profile Image
    TRAVIS PATTERSON 2 years ago
    Great!!!! Followed the directions exactly the way they were written with no modifications. I have been looking for a more moist, less crumbly corn bread. Part of the key I think is using buttermilk instead of regular milk.
    Reviewer Profile Image
    Momma 2 years ago
    Cooked it for less than it said and the bottom was still a little overdone. May try cooking at 425 degrees next time. Otherwise, it was the most beautiful cornbread I’ve ever cooked from scratch and tasted delicious! If you’re worried about the fat, it could do with less butter and probably still turn out great.
    Reviewer Profile Image
    Kellie 2 years ago
    Very tasty and not too sweet. Crispy edge and moist not dry at all.