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A golden-brown slice cut from fresh Southern Cornbread Cast Iron, resting in the black skillet.

Southern Cornbread Cast Iron

This recipe provides instructions for making Southern cornbread in a cast iron skillet.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups self rising cornmeal mix not just plain cornmeal
  • 2 large eggs or 1 extra large egg
  • 2 tablespoons vegetable oil or an equivalent amount of refined coconut oil, bacon grease or lard
  • 1/4 cup vegetable oil for the skillet if using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
  • 1 3/4 cups buttermilk or regular milk. Start with 1 cup of liquid if you are using regular milk and add the rest as necessary

Equipment

  • 9 inch cast iron skillet
  • Oven

Method
 

  1. Preheat the oven to 400 degrees.
  2. If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
  3. Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
  4. Mix until combined and drop a small amount into your skillet.
  5. If it sizzles immediately, pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
  6. Transfer the skillet from the stove top to the hot oven.
  7. Bake 25-30 minutes or until golden and set.

Notes

You can use bacon grease or lard instead of vegetable oil for richer flavor.