Table of contents
Skillet Cornbread
This Southern Cornbread Recipe made in a cast iron skillet (or cast iron cornbread / skillet cornbread as it's also known) is a recipe I picked up when I attended a Chili Cook-off at the overseas oilfield location I used to work.
This oilfield base was full of "Southerners", mostly Texans and Louisianians and boy did they have their Chili down pat. This was always my favorite event as I'm a big Chili fan - (see our Deer Chili Recipe here), but one of best parts of these kind of events is that there is usually cornbread galore! All kinds of cornbread, cooked all kind of different ways! Now I'm not sure you can put Jiffy cornbread in cast iron skillet but I can honestly say, I don't think any of these chili chefs would have dared try, for the sake of their reputation (lol) - there was a lot of 'momma's recipes' flying around (both chili and cornbread)!
This particular recipe I was given by a good friend Joe, who swore by the ratios giving it just the right amount of sweetness, but not too much. The sweetness comes from the honey, in fact it could also be called a honey cornbread.
Here's the breakdown of the cornbread ingredients:
Cornbread Ingredients
- 3 Tbsp. Bacon Grease
- ½ cup Honey
- 2-¼ cups buttermilk
- 3 large eggs
- 1-½ cups yellow cornmeal, fine or medium-coarse grind
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 Tbsp. baking powder
- 1-½ Tsp. salt
- ½ Tsp. baking soda
- 3 Tbsp. Sugar (optional)
How To Make Cornbread
One of the things that makes this a really easy cornbread recipe is you combine all the wet ingredients, then all the dry ingredients, then fold them all in together and pour into the hot greased skillet. That's it. The best cornbread recipe you ever tried in four easy steps!
After the ingredients have been mixed together, they should be added to the hot skillet greased with the bacon grease. This should have been warming up with the oven at 375°F.
Beans and Cornbread
I'm not entirely sure why. I did actually look it up trying to find an answer, but other than the fact that Beans and Cornbread gets served (due to a tradition) after a successful NASA flight, and there's a song called Beans and Cornbread from the forties there's not much else factually out there.
I believe it's just a Southern tradition. It's a humble meal, as beans are inexpensive and a southern cornbread recipe is too, very filling and full of nutrition - it's a hearty meal that has become a southern classic! It's definitely one of our favorites, try our Pinto Beans recipe here.
Southern Cornbread Recipe Card
Southern Cornbread Recipe
This Southern Cornbread is so simple to make you'll be making it for every meal! It is such a perfect accompaniment to so many dishes - it has just the right amount of sweetness with a yummy crunchy buttery crust. A cornbread recipe for everyone.
Ingredients
- 3 Tbsp. Bacon Grease
- ½ cup Honey
- 2-¼ cups buttermilk
- 3 large eggs
- 1-½ cups yellow cornmeal, fine or medium-coarse grind
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 Tbsp. baking powder
- 1-½ Tsp. salt
- ½ Tsp. baking soda
- 3 Tbsp. Sugar (optional)
Instructions
- Add Bacon grease to cast iron skillet and put into the oven. Turn on to 375°F and allow to heat up with the oven.
- Add all the dry ingredients into a medium size mixing bowl and mix together.
- Add all the wet ingredients into another mixing bowl and mix well.
- Take the wet ingredients and add to the dry ingredients and stir until just combined.
- Once the oven has reached the right temperature pour the batter into the hot skillet.
- Cook in the oven for 25-35 minutes (or a toothpick inserted comes out clean)
Notes
I added the sugar option as I know that some people like their cornbread a little sweeter! I like it this way, without the sugar as sweetness can always be added afterward with a drizzle of honey!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 193Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 379mgCarbohydrates 33gFiber 1gSugar 18gProtein 4g
Cornbread FAQ's
If your cornbread has cooled too much and you need to warm it back up, then sure. But don't zap it for too long as it will ruin the texture.
Cornbread freezes really well, for 3 months.
A quarter cup of apple sauce can substitute for the egg.
I don't think it's too bad for them. It depends on your dog's system and how often. A little here and there can't hurt, personally I don't feed my dog table food as he turns into a beggar!
No, unfortunately it's not! I bet if some of the ingredients are subbed out though we could come up with something!
No, again.
Oh yes, this has to be one of the most moist recipes I have come across. You'll love it.
Cornbread goes with anything I think! Beans and cornbread are perfect, as well as chili and barbecue! In fact, I bet Lana's Chicken Jallop recipe over at Never Enough Thyme would be perfect!
I just can't wait to taste this Southern Cornbread Recipe of yours! It looks really delicious and I'm sure my wife will love this, too!
This looks amazing! I love cornbread especially with holiday meals. This will be perfect for Christmas dinner.
Glad you like it, let me know how it goes!?
Being from the south, I always love comforting and tasty looking dishes like these. Thanks for sharing!
This makes such a great side to any dinner! I love the flavor of bacon and honey in here. It really makes it special!
Glad you liked it!!
Your Cornbread recipe looks really tasty! By the ingredients I can already tell you my family will love it. Will prepare it soon to serve with our favourite meals!
Thanks, let me know how it goes!?
I love cornbread and love how your recipe works in a skillet. It made it a lot easier to make for a lazy Sunday brunch at home. Will definitely be making this again.
Glad you liked it Cindy!!
I've always wanted to make cornbread but never tempted it. You make it look so easy. It's now a definite thing to put on my TO-MAKE list.
Thanks Naiby, hope you enjoy it!