A good skillet cornbread should have a deeply golden crust, a tender center, and just enough tang from buttermilk. This one checks every box.
The recipe comes from our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine. It is a classic Southern cornbread made with coarse-ground cornmeal, very little fuss, and no sugar. The real secret is preheating the cast-iron skillet with bacon grease or lard before adding the batter.
Why This Southern Cornbread Works
Unlike sweeter, cake-like versions, traditional Southern cornbread relies on coarse cornmeal and little or no flour or sugar. The appeal comes from the ingredients and the technique rather than extra sweetness.
This recipe keeps things simple:
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Coarse-ground yellow cornmeal provides texture and corn flavor.
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Buttermilk adds tang and tenderness.
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Bacon grease or lard creates a savory, crisp crust.
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A preheated cast-iron skillet helps the cornbread brown evenly.
Serve it warm with butter, crumble it into a bowl of beans, or use it as the base for cornbread dressing.
Southern Skillet Cornbread
Recipe from The Southerner’s Cookbook by the editors of Garden & Gun magazine
Serves 8 to 12
Ingredients
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4 tablespoons melted lard or bacon grease
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2 cups good-quality coarse-ground yellow cornmeal, such as McEwen & Sons or Anson Mills
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon kosher salt
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2 large eggs
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1½ cups buttermilk
Preparation
Preheat the oven to 400°F.
Place 2 tablespoons of the lard or bacon grease in a 10-inch cast-iron skillet. Put the skillet in the oven to preheat.
In a large bowl, combine the cornmeal, baking powder, baking soda, and salt.
In a separate bowl or liquid measuring cup, whisk together the eggs, buttermilk, and remaining 2 tablespoons of lard or bacon grease until well combined.
Pour the wet ingredients into the dry ingredients and stir just until incorporated. Do not overmix.
Carefully remove the hot skillet from the oven. Swirl the melted fat around the pan to coat the bottom and sides.
Pour the batter into the skillet and return it to the oven.
Bake for 20 to 25 minutes, until the cornbread is golden on top and has pulled slightly away from the sides of the skillet. A toothpick inserted in the center should come out clean.
Slice and serve.
The Secret to Crisp Skillet Cornbread
The hot skillet is not optional.
Preheating the cast iron with bacon grease or lard means the batter begins cooking as soon as it hits the pan. That immediate contact creates a crisp bottom and browned edges while the center stays tender.
You should hear a clear sizzle when the batter goes in. That is exactly what you want.
A Brief History of Southern Cornbread
The cookbook describes cornbread as a cornerstone of Southern and American food traditions—and as the country’s first bread made without yeast.
Its roots stretch from early Cherokee corn-and-bean cakes to unleavened ash cakes, pones cooked on frontier hearthstones, portable Johnny cakes, and hoecakes carried by soldiers and farmers. Over time, those practical breads developed into the round, skillet-baked cornbread many cooks recognize today.
This version stays close to that tradition with coarse cornmeal, buttermilk, and rendered fat.
Tips for the Best Cast-Iron Cornbread
Choose coarse-ground cornmeal
Coarse cornmeal gives the bread a heartier texture and stronger corn flavor. A good-quality stone-ground option will make a noticeable difference.
Use bacon grease for extra flavor
Lard works beautifully, but bacon grease adds a smoky, savory note that makes the crust especially flavorful.
Do not overmix the batter
Stir only until the wet and dry ingredients come together. Overmixing can make the cornbread dense rather than tender.
Coat the sides of the skillet
When you remove the hot skillet from the oven, swirl the melted fat around the bottom and up the sides. This helps the edges brown and release cleanly.
Serve it warm
Skillet cornbread is at its best shortly after baking, when the crust is still crisp and the center is warm.
What to Serve With Southern Skillet Cornbread
This cornbread belongs beside a pot of chili, soup, collard greens, barbecue, or beans. It is also excellent with fried chicken, pulled pork, or a simple bowl of vegetables.
For an easy snack, serve a warm wedge with salted butter, honey, or preserves. It may not be traditional to add sweetness to the batter, but nobody said you could not add a little at the table.
August Cookbook Club: The Southerner’s Cookbook
Our August Cookbook Club pick, The Southerner’s Cookbook from the editors of Garden & Gun magazine, is packed with recipes and stories that explore the depth of Southern cooking.
This skillet cornbread is a perfect example of the book’s appeal. The ingredient list is short, the method is straightforward, and every step has a purpose.
The finished cornbread is crisp around the edges, tender in the middle, and full of real corn flavor. No sugar needed.