Southern Iron Skillet Buttermilk Cornbread

Jenny Powers


A skillet of hot cornbread out of the oven really brings back childhood memories. I can see my grandmother making it right now. It is so good with a bowl of pinto beans or anything.!!!


☆☆☆☆☆ 0 votes

10 Min
40 Min


  • 2 c
    self rising white cornmeal
  • 1 c
    self rising flour
  • 2
  • 2 c
    buttermilk (not skim)
  • 1 tsp
  • 2 Tbsp
    bacon grease, melted

How to Make Southern Iron Skillet Buttermilk Cornbread


  1. Preheat the oven to 375 degrees. Next mix dry ingredients together.
  2. Next add 2 beaten eggs, 1 cup of buttermilk and bacon grease.
  3. Start mixing all of the ingredients together and add more buttermilk as needed. This is a thick batter, don't make it too thin.
  4. Take an 8" or 10" skillet and heat 2 tablespoons of oil in it. When it is hot, pour the batter into the skillet and bake for about 40 minutes. Check it at 30 minutes. When it is nice and golden and a toothpick comes out clean, it is done.

Printable Recipe Card

About Southern Iron Skillet Buttermilk Cornbread

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom

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