Southern skillet cornbread

Unsweetened cornmeal bread baked in a hot skillet for a crisp crust.

A cook serves a cut cornbread wedge onto a plate; a matching gap remains in the round bread in the skillet on its trivet.
Makes
6–8 servings
Heat
230°C
Baking time
About 25 min

Bake in the preheated skillet on the lower-middle rack.

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Southern all-corn skillet bread

Makes
6–8 servings
Heat
230°C
Baking time
About 25 min

Bake in the preheated skillet on the lower-middle rack.

Southern United States World collection

Southern all-corn skillet bread

Method

  1. 01 · Heat

    While mixing

    Use: Skillet

    Preheat skillet on lower-middle oven rack.

    Ready when: Oven at 230°C.

    A cook wearing an oven mitt places an empty black cast-iron skillet on the lower-middle oven rack.
    01 Heat the skilletPreheat the empty skillet in the oven at 230°C while you mix the batter.

  2. 02 · Grind

    30 sec

    Use: A+B

    Blend grits on high; combine with B.

    Ready when: Even dry mixture.

    Seen from the side, a cook pours finely ground white grits into a bowl of yellow cornmeal and other dry ingredients.
    02 Grind and combineBlend the grits for 30 seconds, then combine them with the cornmeal and other dry ingredients.

  3. 03 · Mix

    Rest 5 min

    Use: C+A/B

    Whisk C separately, then into dry ingredients.

    Ready when: Smooth batter.

    A cook leans over the bench, whisking the combined pale yellow cornmeal batter in a stainless bowl.
    03 Mix the batterWhisk the buttermilk and eggs separately, then mix them into the dry ingredients. Rest for 5 minutes.

  4. 04 · Fill

    Use: D+batter

    Carefully swirl butter through hot skillet; immediately add batter and level.

    Ready when: Bottom and sides greased.

    Seen over the cook’s shoulder, batter pours into a buttered hot skillet resting on a metal trivet; both hands hold the mixing bowl.
    04 Fill the hot skilletSwirl butter over the hot skillet’s bottom and sides, then immediately add and level the batter.

  5. 05 · Bake

    About 25 min

    Use: Skillet

    Return to lower-middle rack.

    Ready when: Golden; springs back; centre 93–96°C.

    A cook bends beside the oven and uses thick mitts to steady a skillet of golden cornbread on the oven rack.
    05 Bake until goldenBake on the lower-middle rack for about 25 minutes, until golden and springy with a centre temperature of 93–96°C.

  6. 06 · Cool

    At least 10 min

    Use: Bread

    Rest before serving.

    Ready when: Set enough to cut.

    A cook serves a cut cornbread wedge onto a plate; a matching gap remains in the round bread in the skillet on its trivet.
    06 Rest before servingRest for at least 10 minutes before cutting and serving.

What to look for

StageLook / feel forNeeds attention
DonenessSpringy centre.Wet batter.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Underdone centreInsufficient baking.Bake longer.Check centre temperature.
Bread sticksIncomplete greasing.Loosen after resting.Coat skillet sides too.

Measure dry ingredients by the stated volume; mL is a volume, not a weight. For cornbread muffins, fill greased wells about three-quarters full. Check from 12 minutes at the recipe’s oven temperature; bake until golden and set in the centre.

Show ingredient flow
Source and measurement notes

Source volumes converted to mL; dry ingredient volumes are not masses.

Recipe

Southern all-corn skillet bread

Unsweetened cornbread using grits and cornmeal.

How do I make it?

  1. Heat the skillet

    While mixing

    Put the skillet on the lower-middle oven rack. Heat the oven to 230°C while you make the batter.

    A cook wearing an oven mitt places an empty black cast-iron skillet on the lower-middle oven rack.
    Preheat the empty skillet in the oven at 230°C while you mix the batter.

    Ready when: Oven at 230°C.

  2. Grind and mix

    30 sec

    Blend the grits on high for 30 seconds. Mix them with the cornmeal, baking powder, salt and baking soda.

    Seen from the side, a cook pours finely ground white grits into a bowl of yellow cornmeal and other dry ingredients.
    Blend the grits for 30 seconds, then combine them with the cornmeal and other dry ingredients.

    Ready when: Even dry mixture.

  3. Make the batter

    Rest 5 min

    Whisk the buttermilk and eggs together, then whisk into the dry ingredients until smooth. Rest for 5 minutes.

    A cook leans over the bench, whisking the combined pale yellow cornmeal batter in a stainless bowl.
    Whisk the buttermilk and eggs separately, then mix them into the dry ingredients. Rest for 5 minutes.

    Ready when: Smooth batter.

  4. Fill the hot skillet

    Carefully swirl the butter around the hot skillet to coat the bottom and sides. Immediately pour in the batter and level the top.

    Seen over the cook’s shoulder, batter pours into a buttered hot skillet resting on a metal trivet; both hands hold the mixing bowl.
    Swirl butter over the hot skillet’s bottom and sides, then immediately add and level the batter.

    Ready when: Bottom and sides greased.

  5. Bake

    About 25 min

    Return to the lower-middle rack and bake for about 25 minutes. Look for a golden top that springs back and a centre temperature of 93–96°C.

    A cook bends beside the oven and uses thick mitts to steady a skillet of golden cornbread on the oven rack.
    Bake on the lower-middle rack for about 25 minutes, until golden and springy with a centre temperature of 93–96°C.

    Ready when: Golden; springs back; centre 93–96°C.

  6. Rest

    At least 10 min

    Leave for at least 10 minutes before serving so the bread is firm enough to cut.

    A cook serves a cut cornbread wedge onto a plate; a matching gap remains in the round bread in the skillet on its trivet.
    Rest for at least 10 minutes before cutting and serving.

    Ready when: Set enough to cut.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Underdone centreInsufficient baking.Bake longer. Check centre temperature.
Bread sticksIncomplete greasing.Loosen after resting. Coat skillet sides too.
Useful recipe notes

Measure dry ingredients by the stated volume; mL is a volume, not a weight. For cornbread muffins, fill greased wells about three-quarters full. Check from 12 minutes at the recipe’s oven temperature; bake until golden and set in the centre.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Southern all-corn skillet bread at a glance

Makes
6–8 servings
Heat
230°C
Baking time
About 25 min