Sweetly Southern Iron Skillet Cornbread

Sweetly Southern Iron Skillet Cornbread

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Diana Perry


Before anyone points out that Southern cornbread does not contain sugar, let me point out that my family loves this cornbread! Both the Yankees and the Southerners want it for every get together. In fact, my Son-in-Law just requested the recipe so he can bake it for our Sunday get together tomorrow!! That is a Great Southern Son-in-Law!!!


★★★★★ 1 vote

15 Min
50 Min


  • 1 stick
    salted butter
  • 1 c
    buttermilk, either regular or low fat
  • 2 large
  • 1 c
    yellow cornmeal
  • 1 c
    all purpose flour (i use white lilly)
  • 2/3 c
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    sea salt

How to Make Sweetly Southern Iron Skillet Cornbread


  1. Preheat your oven to 375 degrees.
  2. Put the butter into the iron skillet, and place in oven to melt.
  3. Beat the eggs in a medium bowl; add the buttermilk.
  4. Sift the flour and cornmeal into a large bowl; add the sugar, baking soda and salt and blend together well.
  5. Add the buttermilk mixture to your dry ingredients and stir until just blended. Do not overmix...a few lumps may remain.
  6. Carefully take the hot skillet with the melted butter out of the oven and pour in your batter.
  7. Bake in the preheated oven for 30 to 40 minutes. The bread should be lightly browned on the top, and test the center with a toothpick to be sure it is done.

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