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Southern Buttermilk Skillet Cornbread

AKA Hazel's Cornbread. This is the best southern buttermilk skillet cornbread you'll ever eat. Period. This is actually my Granny's famous recipe. It's so savory with the crisp, crunchy layer on the bottom. The skillet is essential. You'll heat your skillet first. Make your batter. Dust the bottom of your hot skillet in cornmeal then pour in your batter. The batter will then essentially fry the bottommost layer of the cornbread, creating a perfectly hard crust all along the bottom. This cornbread is so good to eat with any comfort dish or just by itself. Read along to see my Granny's famous cornbread recipe!
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Cuisine American, Southern
Servings 8

Ingredients
  

Dry Ingredients
  • 1.5 cups Yellow Corn Meal
  • 0.5 cups Flour
  • 3 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 1 tsp Salt
  • 1 tbsp Sugar
Wet Ingredients
  • 1 Egg
  • 0.5 cup Oil (I used light tasting olive oil; I've also used Canola Oil. Just whatever you have.)
  • 1.5 cups Buttermilk

Instructions
 

  • Preheat oven to 425 degrees. Preheat cast iron skillet with a generous amount of oil. Skillet needs to be HOT!
  • Beat egg then add buttermilk and oil. Then add your dry ingredients; meal, flour baking powder, baking soda, salt and sugar. Mix well. Sprinkle some meal into the bottom of the skillet first then pour the batter in. Bake for about 20 minutes.

Notes

You want the batter to almost fry on the outside as your pour it into the hot skillet.
This is the ONLY cornbread recipe you will ever need. It serves as the base to Granny's cornbread dressing! (Recipe to come later)