Last Updated on November 14, 2019 by Chef Mireille
Southern Style Skillet Cornbread
Herbed Southern Style Skillet Cornbread is a more savory than sweet cornbread – a great addition to any holiday meal. A slice of classic Americana.
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Cornbread is an American staple at holiday meals like Christmas and Thanksgiving, however there is a great national debate that has yet to be resolved. Northerners like myself, think cornbread should be more sweet than savory. However Southerners who lay claim to the origins of American cornbread think us Yankees are not operating with a full deck when we put 2/3 cup sugar in a standard 1 cup cornmeal + 1 cup flour recipe. Traditional Southern recipes even include bacon fat in the recipe.
I created this herbed Southern style cornbread to be used in my cornbread stuffing that is on the menu for Christmas dinner. However, this savory style cornbread can be enjoyed with any meal, as any self respecting Southerner will tell you.
Traditionally, cornbread is baked in a cast iron skillet and I find it does not have the same flavor when cooked in any other kind of baking vessel, however if you don’t have a cast iron skillet, you can use any baking dish.
Eat as is or crumble to make cornbread stuffing.
It also makes a delicious Vegetarian meal for #meatlessmonday with Nigerian Itakiet Stew.
Southern Style Skillet Cornbread
Ingredients
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried marjoram or oregano or 1 tablespoon finely chopped fresh oregano
- 6 tablespoons melted butter or rendered lard
- 2 eggs beaten
- 1 1/4 cup buttermilk
Instructions
- Preheat oven to 400 F. Spray a 10″ cast iron skillet well with non stick spray or grease liberally with butter.
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, sage and marjoram. Mix to combine.
- In a small bowl, combine the butter and buttermilk. Whisk to combine. Add the eggs and stir until combined. Add to dry mix and stir until just combined.
- Transfer to prepared skillet and spread batter in an even layer.
- Bake for 20 minutes, until a knife inserted comes out clean. Cool and slice.
Notes
Nutrition
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Native Americans have their versions of corn bread too. 🙂 the texture of this cornbread is so good! Love baking in cast iron pans.
I never tried baking in cast iron and have not even baked cornbread, though made cornmeal muffins couple of times. Bread looks great. Wish you a Merry Christmas and have a good time with your family.
Looks so good Mir, never made this, though I got corn flour just for the savory cakes..will try to make it sometime!
I seriously want a cast iron skillet, but its quite hard to find them here.. Cornbread looks prefct Mir..
This corn bread looks perfect, I have never baked a corn bread must try this recipe.
That is one moist and fluffy corn bread.
Bread looks "Hole-y" That texture home-baker's like us die for!!!!Lovely bread Mir!!
Yum! I’m from Maryland, so we’re neither South nor North. (Though my PA husband insists I’m from the South.) Personally, I love a good lightly sweet cornbread. This herbed cornbread sounds delightful though!
well technically NYC is a mid atlantic state just like Maryland but I consider myself a northerner 🙂