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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 mins
Cook Time20 mins
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
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