Grandma’s Skillet Cornbread

Every family has that one cornbread, and this is ours. Grandma made it in the same cast-iron skillet for fifty years, and the secret was never fancy — it’s just getting that pan blistering hot with a little butter before the batter ever hits it. That’s what gives you the crackly, golden-brown crust around the edge and a tender, almost cake-soft middle. It’s barely sweet, the way real Southern-leaning cornbread should be, so it works with everything from a pot of chili to Sunday supper. If you’ve only ever had cornbread from a box, this is the one that’ll ruin you for it.

Quick answer: Grandma’s skillet cornbread bakes in a screaming-hot cast-iron pan so the edges turn deep golden and crispy while the middle stays soft and tender. Whisk together cornmeal, flour, buttermilk, eggs, and a little sugar, pour it into a hot buttered skillet, and bake at 425°F for about 22 minutes. Start to finish in about 30 minutes. Serves 8.

Grandma’s Skillet Cornbread

Barely-sweet Southern-style cornbread baked in a hot cast-iron skillet for crispy golden edges and a tender middle. Ready in about 30 minutes.

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Prep Time 8 minutes mins

Cook Time 22 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/4 cups yellow cornmeal medium grind
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 6 tablespoons butter melted (plus 1 tablespoon for the skillet)
• 2 tablespoons honey for brushing (optional)

Method

 

1. Put a 10-inch cast-iron skillet in the oven and preheat to 425°F. You want the pan hot before the batter goes in — that’s the whole trick to crispy edges.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth.
4. Pour the wet ingredients into the dry and stir just until you don’t see dry streaks. Don’t overmix — a few lumps are fine, and overmixing makes it tough.
5. Carefully pull the hot skillet out of the oven. Drop in the last tablespoon of butter and swirl it around so it coats the bottom and sides — it should sizzle.
6. Pour the batter into the hot skillet (it’ll sizzle at the edges — that’s what you want) and smooth the top. Bake at 425°F for 20 to 24 minutes, until the top is golden and a toothpick comes out clean.
7. Let it cool in the pan for 5 minutes, then brush the top with honey if you like. Cut into wedges and serve warm with butter.

Notes

A well-seasoned cast-iron skillet gives the best crust, but a metal cake pan or oven-safe skillet works too — just preheat it the same way. For a savory, Grandma-approved twist, skip the sugar and honey and stir a cup of shredded sharp cheddar and a diced jalapeño into the batter. No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1 1/4 cups of milk and let it sit 5 minutes.

Tips for the Best Skillet Cornbread

• Get the pan hot. A cold pan gives you pale, soft edges. Preheating the skillet is what delivers that crackly crust.
• Buttermilk matters. It makes the crumb tender and adds a gentle tang. No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1¼ cups of milk and let it sit 5 minutes.
• Don’t overmix. Stir just until combined — overworked batter bakes up dense and tough.
• Sweeter or savory. Bump the sugar to ¼ cup for a sweeter cornbread, or leave it out for a classic savory one.
• Add-ins: shredded cheddar, corn kernels, crumbled bacon, or diced jalapeños all work stirred in at the end.

Frequently Asked Questions

Why do I have to preheat the skillet?

A hot, buttered skillet sears the outside of the batter the second it hits the pan, which is exactly how you get those crispy, golden edges. Pour into a cold pan and the crust never really forms.

Can I make it without buttermilk?

Yes. Make a quick substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1¼ cups of regular milk and letting it sit for 5 minutes until slightly curdled.

Is this cornbread sweet?

Only lightly — 2 tablespoons of sugar keeps it barely sweet so it pairs with savory meals. Add more sugar for a sweeter, cake-like cornbread, or leave it out entirely for a classic savory version.

How do I store leftovers?

Wrap tightly and keep at room temperature for up to 2 days, or refrigerate for up to 5. Reheat wedges in a hot skillet or a 350°F oven to bring back the crispy edges.

Can I make it ahead or freeze it?

Yes. Bake it, cool completely, wrap well, and freeze for up to 3 months. Thaw and warm in the oven before serving.

More to Try

Serve it alongside something saucy — my Honey Bourbon BBQ Sauce and my Spicy Peach BBQ Sauce are both perfect for mopping up with a warm wedge of cornbread.