There are few things more southern than a crispy-edged skillet of cornbread. Growing up in the South, cornbread was always made in a cast-iron skillet, generally one passed down through generations.
Now, I own my grandmother’s skillet – and if I’m honest, it’s older than me by about 20 years! Call me a sentimental mush, but I feel so connected to her when I use it.
There are several cautionary tales when it comes to using cast-iron cookware, but I’ll get into that later. I use this recipe frequently, especially in my Cornbread Dressing during the holidays. It’s also a delicious companion with red beans and rice.
Cornbread Recipes by Region
Most Southerners protect their heritage – including cherished cornbread recipes – as if someone will jerk it out from under them.
In many regions, there seems to be a large debate on how exactly the perfect cornbread recipe is made.
- In the South, we are all about savory, buttery, crispy-edged, crumbly goodness that we drown in the nearest bowl of soup or put it to good use and sop up the extra gravy.
- In most locals in the Northern direction, you’ll find a more cakey consistency with a touch of sweetness. I don’t know that I’ve ever watched someone sop up much of anything with this version. Generally, it’s served on the side, much like a piece of bread. It’s tasty – although a bit different than what I’m used to.
- Southwestern areas tend to kick up their recipes with green chillies, peppers and other Southwestern spices.
How to Make Southern Skillet Cornbread
Each time I buy cornmeal, I stick to Martha White. It’s my tried and true brand loyalty because I know it will come out just right every time. I practically go into auto-pilot making this recipe. It’s easy, fast and absolutely delicious.
Easy Southern Cornbread
This easy southern cornbread recipe can be used to sop up chillies, soups or as an ingredient in other recipes.
- 1 tsp Crisco® All-Vegetable Oil
- 1 large Egg
- 1 1/2 cups Buttermilk (1 1/3 cups milk)
- 1/4 cup Crisco® Pure Vegetable Oil
- 2 cups Martha White® Self-Rising Enriched Yellow Corn Meal Mix
HEAT oven to 450ºF. Add vegetable oil to well-seasoned cast-iron skillet. Place in oven to heat for about 5 minutes.
WHISK egg in medium bowl. Stir in remaining ingredients.
BAKE 20 to 25 minutes or until golden brown.
*Add a dab of butter to the top after baking for extra calories and tasty goodness.
*Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons additional buttermilk.