Old Fashioned Cornbread Recipe (in a Skillet)

I still think there’s something special about pulling a hot skillet of Old Fashioned Cornbread Recipe (in a Skillet) straight from the oven. It’s one of those easy homemade recipes that makes any dinner feel a little cozier.

This cornbread has crisp buttery edges with a soft, tender center that’s perfect for soaking up soups, chili, or barbecue sauce. The hot skillet gives it that classic golden crust that makes every slice extra good.

It reminds me of the cornbread grandma would bake before Sunday dinner while the rest of the meal simmered on the stove.

What You Need to Know

• Heating the skillet first helps create a crisp golden crust on the bottom and edges
• Mix the batter just until combined so the cornbread stays tender
• You can make this ahead and reheat slices in the oven for the best texture
• Reduce the sugar slightly if you prefer a more savory Southern style cornbread

Ingredients Overview

• Cornmeal: Yellow cornmeal gives the most classic flavor and color, though white cornmeal can also be used
• All-purpose flour: Helps soften the texture while still keeping that traditional cornbread feel
• Sugar: Adds a touch of sweetness, but you can reduce it for a less sweet version
• Baking powder: Gives the cornbread a light lift while keeping it soft inside
• Milk or Buttermilk: Whole milk gives the richest flavor, though 2 percent milk works too. Buttermilk is also great.
• Egg: Helps bind the batter and creates a tender texture
• Butter: Melted butter adds rich flavor and helps create crispy skillet edges
• Extra butter for skillet: Keeps the cornbread from sticking and gives extra flavor

How to Make Old Fashioned Cornbread Recipe

Step 1: Preheat your oven to 400 degrees Fahrenheit. Place a cast iron skillet in the oven with a little butter and let it heat until sizzling.

Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, and baking powder until evenly combined.

Step 3: In a separate bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 4: Carefully remove the hot skillet from the oven and swirl the melted butter around the pan. Pour the batter into the skillet and bake for 20 to 22 minutes until golden brown and cooked through.

Serving Suggestions

Serve warm with butter and honey for a classic side dish. This cornbread also pairs perfectly with chili, barbecue, roast chicken, soups, or slow cooked beans.

Grandma’s Tips

• A hot skillet is the secret to getting crisp golden edges
• Avoid overmixing the batter or the cornbread can turn dense instead of tender

Modern Updates

• Add shredded cheddar cheese or diced jalapeños for extra flavor
• Swap part of the flour for whole wheat flour for a heartier texture

More Southern Side Dish Recipes

• Grandma's Easy Corn Casserole
• Grandma's Brown Sugar Glazed Carrots (Stovetop)
• Old Fashioned Southern Baked Beans Recipe
• Old Fashioned Green Beans
• Scalloped Potatoes
• Grandma's Old Fashioned Mac and Cheese Recipe

FAQs

Why do you bake cornbread in a cast iron skillet?

A cast iron skillet helps create the crispy golden crust that traditional Southern cornbread is known for. It also bakes the cornbread evenly.

Can I make cornbread without buttermilk?

Yes, this recipe uses regular milk instead of buttermilk and still turns out soft, tender, and flavorful.

Why is my cornbread dry?

Dry cornbread is often caused by overbaking or too much flour. Be sure to measure carefully and remove it from the oven once the center is set.

Can you freeze homemade cornbread?

Yes, cornbread freezes well. Wrap slices tightly and freeze for up to 2 months. Reheat in the oven for the best texture.