Greetings, y’all! Welcome to my kitchen, where I’ll be showing you how to make the best skillet cornbread southern-style recipe. If there’s one thing the South is known for (apart from our hospitality), it’s our love for good ol’ fashioned cornbread. Nothing beats a perfectly baked skillet of cornbread that’s crispy on the outside and soft on the inside.
As a chef specializing in Southern cuisine, I know just how important it is to get the recipe just right. That’s why I’m excited to share my secret recipe with y’all! This recipe has been passed down through generations of Southerners, and I’ve added my own personal touch to it to make it even more scrumptious.
Whether you’re craving some soul food or want to make the perfect side dish for that barbecue night, this Southern skillet cornbread recipe will knock your socks off. It’s flavorful, easy-to-make, and pairs well with any meal.
So, gather up all the ingredients and let’s get started on making some mouthwatering Southern skillet cornbread that’ll have everyone coming back for seconds!
Why You’ll Love This Recipe
Listen up, y’all! As a chef specializing in Southern-style cuisine, I am excited to share with you my recipe for the most delicious skillet cornbread you’ve ever tasted. Let me tell you why you will love this recipe.
First of all, this Southern-style skillet cornbread is the perfect combination of savory and sweet. The yellow cornmeal and all-purpose flour create a hearty base that is complemented by just the right amount of sugar. But don’t worry, it’s not too sweet – just enough to balance out the bold flavors of your main dish.
Secondly, this recipe is incredibly versatile. You can make it in a cast iron skillet on the stovetop or bake it in the oven. Either way, it turns out perfectly golden brown with a crispy crust and fluffy interior every time.
Not only is this recipe delicious, but it’s also easy to make with simple ingredients that you probably already have on hand. All you need is yellow cornmeal, all-purpose flour, salt, baking powder, an egg, milk, vegetable shortening (or oil), and some water.
Lastly, if you’re someone who loves traditional Southern recipes but wants to make them healthier, you can easily modify this recipe by using whole wheat flour instead of all-purpose flour or adding in some fresh herbs like rosemary or thyme for added flavor.
So there you have it folks – my Southern-style skillet cornbread recipe is the perfect accent to any meal from soul food to America’s test kitchen dishes. Trust me when I say that this savory and sweet dish will be the star of your dinner table!
Let’s gather up all the ingredients needed to make this Southern-style Skillet Cornbread recipe. Here is the complete list of ingredients:
- 2 cups yellow cornmeal, preferably stone-ground and fresh
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, beaten
- 3 cups buttermilk
- 1/4 cup vegetable oil or melted butter
For Preparing Cast Iron Skillet:
- 1/4 cup vegetable shortening or bacon drippings
I recommend using fresh and good quality ingredients, especially yellow cornmeal. Stone-ground cornmeal provides a coarser texture that is perfect for this skillet cornbread. Also, make sure to use buttermilk instead of regular milk as it adds a tangy flavor and makes the bread tender.
The Recipe How-To
Now that we’ve talked about the ingredients and why this recipe is a must-try, it’s time to get into the nitty-gritty of how to make Southern Skillet Cornbread. Just a heads up before we get started: you’ll need a 10-inch cast iron skillet to make this recipe. If you don’t have one on hand, I strongly recommend investing in one because it truly makes all the difference in achieving that delicious crust on the bottom of the cornbread.
Step 1: Preheat Your Oven and Prepare Your Skillet
First things first, preheat your oven to 425°F (218°C). While your oven is heating up, place your cast-iron skillet in the oven so that it can get nice and hot.
Step 2: Mix Dry Ingredients
In a large bowl, sift together 2 cups of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt. Whisk everything together thoroughly so they’re evenly distributed.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together 2 large eggs until they are beaten thoroughly. Add in 2 cups of buttermilk or milk, whatever you have on hand will work just as well, and stir until combined. Then pour in ¼ cup of vegetable oil or melted butter. Pour this mixture into the dry ingredients and mix until everything is evenly incorporated.
Step 4: Cook Your Cornbread
Take your hot skillet out of the oven and add ¼ cup of vegetable shortening. Make sure it’s melted by swirling it around in the pan, including up on the sides. Once coated with shortening, pour in your batter and smooth out with a spoon or spatula.
Bake for 20-25 minutes, or until the top is golden brown and firm to the touch.
Step 5: Enjoy!
Take your skillet out of the oven and let it cool for a couple of minutes before serving with your favorite soul food dish or old-fashioned cornbread dressing. It’s best served fresh, so try to eat it as soon as you can.
That’s all there is to it! Enjoy making this classic Southern Skillet Cornbread recipe from scratch in your own home.
Substitutions and Variations
Now, folks, if you’re feeling creative and want to put your own stamp on this southern classic, there are a few substitutions and variations you can try.
Firstly, if you’re out of vegetable shortening or simply prefer a different type of fat, you can replace it with an equal amount of vegetable oil or melted butter. Bacon drippings are also a popular substitute for shortening that adds a smoky flavor to your cornbread.
If you’re lactose intolerant or just don’t have any milk on hand, you can swap it out for buttermilk, yogurt or even sour cream to give your cornbread some tang. But only use one cup of these substitutes as they are denser than milk.
For those of y’all looking to make a healthier version of this southern staple, consider using stone-ground cornmeal or substituting white flour for part of the all-purpose flour. Yes sir, that’s right – you heard me! Whole wheat flour is also an option but will produce a much denser cornbread than traditional white or yellow cornmeal.
For those with allergies to eggs — egg substitutes like unsweetened applesauce can be used in place of eggs one for one without compromising on the texture of the final result.
Lastly, if you like heat in your food – feel free to add finely chopped jalapenos, green chilies or some hot sauce to give your cornbread a kick. And if sweet cornbread is your thing, go ahead and add honey or sugar according to your taste buds.
Remember, there are many ways to make this classic dish while still keeping its soulful essence intact. So experiment with these substitutes folks and find what works best for you and your family!
Serving and Pairing
Now that your mouth is watering, let me tell you the best ways to serve and pair your southern skillet cornbread. As a true southerner, I believe that there’s no wrong way to eat cornbread, but some options may suit the dish better than others.
One classic and simple way to enjoy cornbread is by serving it warm with some honey or butter on top. This pairing perfectly accentuates the sweetness of the cornmeal and complements the soft and savory texture of the bread.
If you’re feeling adventurous and want to add something extra to your plate, try pairing your skillet cornbread with hearty soups or stews. The bread texture is perfect for soaking up all those spicy seasonings from a chili or a gumbo.
Another great option is to serve it as a side dish for barbecue meats. Pairing your southern style skillet cornbread with some pulled pork or smoked brisket will create a perfect balance of flavors and textures.
Finally, for you breakfast enthusiasts, don’t hesitate to turn this bread into a radiant morning treat by adding some bacon, eggs, and cheese on top. It’ll make the perfect biscuit sandwich addition.
To sum it up, no matter how you decide to enjoy your skillet cornbread, just make sure you do it with heart and soul because that’s what southern-style cooking is all about.
Make-Ahead, Storing and Reheating
If you’re anything like me, you’ll want to be able to make this skillet cornbread ahead of time and have it ready for when hunger strikes. Well, I have good news for you – this recipe can be made ahead of time and stored for later consumption.
To make-ahead, let the cornbread cool completely before wrapping it with plastic wrap or aluminum foil. Then, simply store it in the refrigerator for up to 3 days. You can also freeze the cornbread for up to three months. Just be sure to wrap it tightly with either plastic wrap or aluminum foil followed by an additional layer of freezer-safe plastic wrap or aluminium foil.
When reheating the stored cornbread, remove from the refrigerator at least 30 minutes before serving if not frozen. To reheat it, preheat your oven to 350°F (180°C) and bake covered with a foil tent for 10-15 minutes until heated through. Alternatively, you can reheat individual slices in the microwave for about 30 seconds.
While reheating will bring your skillet cornbread back to life, there’s nothing like having a freshly baked one hot from the oven! If you’d like to make a fresh batch but don’t have all the time in the world, just mix together all of the ingredients as per steps 1-3 of the recipe earlier on during a meal prep day. Store in an airtight container in the fridge; then simply complete steps four and five right before baking as instructed.
So go ahead, prepare this delicious Southern-style Skillet Cornbread recipe in advance and enjoy whenever you want!
Tips for Perfect Results
Folks, if you want to make sure your skillet cornbread comes out perfect every time, follow these tips. I guarantee it will be music to your taste buds.
First of all, when measuring your ingredients, use a scale. Baking is a science, and precise measurements are crucial for good results. Measuring cups aren’t always accurate, but scales never lie.
Secondly, for a classic southern skillet cornbread recipe, use a cast iron skillet. The key to a beautifully crusty bottom and sides is preheating the skillet in the oven with the vegetable shortening while preparing the batter. Just don’t forget that hot skillet when taking it out of the oven!
Speaking of batter, be careful not to overmix it. Otherwise, your cornbread will end up dry and tough. Mix only until the ingredients are combined.
Another trick I learned from Mama is to sprinkle a little cornmeal on the oiled skillet after preheating it. This helps give the crust an extra crunch and keeps the cornbread from sticking.
When adding eggs to your mixture, be sure they’re at room temperature. It makes them easier to incorporate and leads to better results.
It’s also essential to bake the cornbread at high temperatures of 425°F – 450°F for 18-20 minutes. Keep an eye on your oven since cooking times may vary depending on altitude, humidity or other factors.
Finally, let the cornbread rest before slicing and serving it so that steam can escape from inside and avoid creating any excess moisture on top.
Follow these tips closely for perfect skillet cornbread results that melt in your mouth every time!
Now that we have covered all the necessary information regarding this southern skillet cornbread recipe, it’s time to address some frequently asked questions (FAQs) that may arise while preparing this delicious dish. These queries typically cover ingredient substitutions, serving suggestions, and modifications to the recipe to accommodate personal preferences. Let me put your mind at ease by answering any questions you may have so that you can create this delicious southern-style cornbread with confidence.
What makes Southern cornbread different?
Southern-style cornbread is distinct from its Northern counterpart in several ways. Not only is it notably sweeter, but it also includes a higher quantity of eggs, resulting in a more cake-like texture. Additionally, Southern cornbread can be made using either white or yellow cornmeal and boasts a delicious buttery finish.
Why do Southerners not put sugar in cornbread?
Cornbread in the Southern cuisine is a staple dish that is highly cherished and revered. It is never sweetened with sugar nor is wheat flour ever used in the making of cornbread. Rather, it is made with white, coarsely ground cornmeal to give it its distinct, savory flavor. This has been the norm for many years, and Southern cooks take great pride in keeping up this tradition.
What is cornbread called in the South?
When it comes to southern-style cuisine, nothing beats the simplicity and deliciousness of hoecakes. These pancakes made from a basic mix of cornmeal, water, and salt are fried to a crispy perfection and boast a gorgeous golden-brown color on both sides, glistening with flavorful fat. In essence, hoecakes are the epitome of minimalism in cornbread, with a crispy edge that adds an excellent contrast to each bite.
Why does my cornbread always stick in my cast iron skillet?
When cast iron is heated up, its surface expands and creates tiny openings. As the pan cools down, those small rifts close, and can effectively capture pieces of cornbread within the surface of the pan.
In conclusion, this skillet cornbread recipe is a must-try for any Southern-style cuisine enthusiasts who love soul food. With its rich and buttery taste, light and fluffy texture, and perfect mix of sweet and savory flavors, this recipe is sure to please any palate. The ingredients are readily available in most kitchens and the recipe itself is simple to follow, making it easy for anyone to whip up a batch of delicious cornbread that is sure to impress.
Whether you’re serving it as a side dish at your next family gathering or enjoying it on its own as a comforting snack, this Southern-style skillet cornbread is sure to become a favorite in your recipe collection. So why wait? Get out your cast iron skillet and start baking today! Your taste buds will thank you later.
Skillet Cornbread Southern Style Recipe
- 3 tablespoons vegetable shortening
- 2 1/4 cups cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt (optional)
- 2 1/4 cups milk
- 1 egg
- Place shortening in a 10-inch skillet with ovenproof handle or 9-inch square baking pan.
- Place in oven.
- Heat to 425°.
- Skillet will be very hot and shortening will be melted.
- While skillet is heating, combine dry ingredients; add milk and egg, mixing well.
- Add melted shortening; mix well.
- Pour batter into HOT prepared skillet.
- BAKE 35 to 40 minutes OR until surface cracks and edges are deep golden brown and pull away from sides of pan.
- Serve warm.
- Traditionalists make this in a cast iron skillet with white corn meal.