Southern-Style Skillet Cornbread

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IngredientsCornbread Southern-Style Skillet

  • 2 ¼ cups fine-ground cornmeal
  • 2 cups buttermilk
  • ¼ cup vegetable oil
  • 4 tablespoons unsalted butter cut into 4 pieces
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt


  1. Adjust oven racks to middle and lower-middle positions and heat oven to 450⁰.
  2. Heat 10 inch skillet on upper rack for 10 minutes.  We use the Lodge Pre-seasoned Cast-iron 10″ skillet  Click Here
  3. Spread cornmeal over rimmed baking sheet and bake on lower rack until fragrant and color begins to deepen about 5 minutes.
  4. Transfer hot cornmeal to large bowl and whisk in buttermilk, set aside.
  5. Carefully add oil to hot skillet and continue to heat until oil is just smoking, about 5 minutes.
  6. Remove skillet from oven (skillet handle will be hot) and add butter, carefully swirling skillet until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining oil mixture in skillet.
  7. Whisk eggs, baking powder, baking soda and salt in cornmeal mixture.
  8. Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes, rotating skillet halfway through baking.
  9. Let cornbread cool in skillet for 5 minutes then turn onto wire rack and serve.
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