🍳 Southern Buttermilk Cornbread in Cast Iron Skillet

Made from memory, not measurements — just like Grandma used to bake!

🪞 A Taste of Home (Intro Story)

If there’s one thing that defines a true Southern kitchen, it’s a well-seasoned cast iron skillet and a pan of golden, buttery cornbread cooling on the counter. For me, cornbread isn’t just a side dish — it’s a memory.

My Nanny never used a recipe card. She cooked by sight, feel, and instinct — a handful of this, a splash of that. When I make cornbread, I still hear her voice: “Honey, you’ll know it’s right when the batter looks like cake batter, not pancake batter!”

This no-measure cornbread is exactly that kind of recipe. Simple, comforting, and made the way Southern women have done for generations — with a trusty cast iron skillet and a generous spoonful of love.

💖 Why You’ll Love This Recipe

No measuring cups required: Just your eyes and instinct!
Crispy edges, tender center: The secret is preheating the cast iron with peanut oil.
True Southern texture: Slightly crumbly, never sweet.
Made with pantry staples: Cornmeal, buttermilk, and a little oil.
Perfect for every meal: Pairs beautifully with chili, greens, or a pot of beans.

🥢 Ingredients (Approximate Measurements)

Southern cooks rarely measure, but here’s my best guess so you can follow along!

3 cups White Lily Self-Rising Cornmeal
1 tablespoon self-rising flour (optional for extra lift)
1/2 cup peanut oil (plus more for skillet)
Buttermilk, enough to reach cake batter consistency
A splash of water, to loosen slightly if needed

🧽 Step-by-Step Instructions

Step 1: Heat Your Skillet

Preheat your oven to 400°F and place your cast iron skillet inside as it heats. Add peanut oil to the skillet and let it get piping hot. That sizzling oil is what gives cornbread its signature crispy crust.

Step 2: Mix the Batter

In a large bowl, combine your cornmeal (and flour if using). Add the remaining peanut oil from your measuring cup, then pour in buttermilk until your batter reaches a thick, cake-like consistency. Stir in a small splash of water if it feels too thick.

Step 3: Bake Until Golden Brown

Carefully pour the batter into the hot skillet — it should sizzle right away. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 4: Cool and Flip

Let the cornbread rest for about 5 minutes, then flip it out onto a cutting board. You should see that perfect, even, crisp crust — the hallmark of Southern cast iron cornbread.

🧠 Expert Tips

White Lily is key: Its fine texture gives cornbread a tender crumb.
Peanut oil = flavor & crispiness: A Southern secret!
Hot skillet, always: Never pour batter into a cold pan.
Don’t overmix: Stir just until combined.
Serve hot: Slice thick and serve with Amish roll butter for the full experience.

[Image: slice of southern cornbread | Alt text: slice of crispy southern buttermilk cornbread served with butter on cutting board]

🍳 Variations & Serving Ideas

Add jalapeños and cheese for a Tex-Mex twist.
Crumble it into milk for a nostalgic Southern snack.
Serve with pinto beans and collard greens for a complete meal.
Drizzle with honey butter if you prefer a touch of sweetness.

🧺 Storage & Reheating

Room Temp: Store covered up to 2 days.
Fridge: Keep up to 5 days; reheat in oven at 300°F.
Freezer: Wrap slices individually; thaw and toast to re-crisp.

❓ FAQs

Q: Why use a cast iron skillet for cornbread?
A: Cast iron retains heat evenly, creating that crisp, golden crust every Southern cook loves.

Q: Can I use regular cornmeal?
A: Yes, but self-rising cornmeal simplifies things and keeps it fluffy.

Q: Can I replace peanut oil?
A: You can use vegetable or canola oil, but peanut oil gives unbeatable flavor and crispness.

Q: How do I know when it’s done?
A: It should be golden brown, pulling away slightly from the sides, and smell heavenly.