Savory Southern Skillet Cornbread

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Savory Southern Skillet Cornbread, the recipe’s name, pretty much spells it out, what this yummy treat is. Unlike the Northern, “Yankee” cornbreads, which are typically sweet and have a cake-like texture, Southern Soul Food style cornbread is savory – not sweet. Also, it is almost always made with all corn meal, not a combination of corn meal and flour. And this Savory Southern Skillet Cornbread also calls for white corn meal – which is common in Southern style cornbreads, but rarely found in the cornbreads of the North.

Savory Southern Skillet Cornbread

(Photo Attributed to Author: Douglas P Perkins)

Savory Southern Skillet Cornbread Recipe-


You will want to have (if at all possible): a 9″ or 10″ bare cast-iron skillet, for best and most authentic results. Second best alternatives are a metal cake pan, or a Dutch oven, uncovered.

  1. Place the bacon fat in your bare cast iron skillet and put the skillet into your oven. Turn the oven on to 400° Fahrenheit, with the skillet inside.
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. In another bowl, beat the buttermilk and egg and until well combined; transfer the liquid ingredients to the bowl of dry ingredients, and mix them together. Then, add and stir in the melted butter.
  4. When your oven is at 400°, take out the skillet, exercising caution – remember to wear kitchen mittens, that skillet will be piping hot!
  5. Pour the cornbread batter into the skillet, making sure it is evenly distributed.
  6. Place the skillet back into the oven, and bake for about 20 minutes, or until you see the edges beginning to brown. Do a toothpick test: Stick a toothpick into the center of the bread – if it pulls out clean, your cornbread is done.
  7. Allow your Savory Southern Skillet Cornbread to rest for 15-20 minutes in the skillet before slicing it into wedges and serving. Spread some butter over the top of each freshly cut warm wedge.

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