Southern Style Skillet Cornbread

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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.

Herbed Southern Style Skillet Cornbread recipe

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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.

Cornbread LR 2

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.

Cornbread LR

It also makes a delicious Vegetarian meal for #meatlessmonday with Nigerian Itakiet Stew.

Cornbread LR 3
Southern Style Skillet Cornbread recipe
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Southern Style Skillet Cornbread

Southern Style Skillet Cornbread is a more savory style cornbread than the northern counterpart and always baked in a cast iron skillet.
Prep Time15 minutes
Cook Time20 minutes
Course: Side Dish
Cuisine: American, Southern Cuisine
Servings: 16 people
Calories: 121kcal


  • 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


  • 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.


Instead of butter, traditionally rendered lard or pork fat would be used.
I save the fat that comes out when cooking bacon in a jar. This rendered lard can be used in this cornbread and to flavor up things like chili and soup.


Calories: 121kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!


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Reader Interactions


  1. 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.

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