The Best Cast Iron Southern-Style Cornbread You’ll Ever Eat

Nothing brings the taste of the South to your table quite like a skillet of hot, golden-brown cornbread. This Cast Iron Southern-Style Cornbread is the perfect combination of crispy edges, moist center, and that beloved crumbly texture. Made simply and baked in a sizzling cast iron skillet, it’s a timeless side dish that complements everything from chili and stew to greens and barbecue. Whether you’re serving it for Sunday dinner or a weekday supper, this recipe delivers warm, comforting flavor in every bite.

Why You’ll Love This Recipe

• Authentic Southern Flavor: Classic ingredients give it that traditional, down-home taste.
• Perfect Texture: Crisp on the outside, tender and slightly crumbly on the inside.
• Easy to Make: One bowl, one skillet, and a handful of pantry staples.
• Great for Sharing: Serve it fresh out of the oven for family gatherings, potlucks, or holidays.

Ingredients

• 1 cup yellow cornmeal (preferably stone-ground)
• ½ cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup low-fat buttermilk
• 1 large egg
• 2 tbsp unsweetened applesauce (for moisture without added fat)
• 1 tbsp light butter or olive oil
• Optional: ½ cup corn kernels or chopped jalapeños for a flavor boost

Instructions

Preheat the Skillet:

Place your cast iron skillet (8-10 inch) in the oven and preheat to 425°F (220°C). Let the skillet heat up while you prepare the batter. This ensures that signature crispy crust!

Mix the Batter:

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, egg, and applesauce. Pour the wet ingredients into the dry and stir until just combined. Don’t overmix.

Sizzle and Pour:

Carefully remove the hot skillet from the oven. Add 1 tablespoon of light butter or oil and swirl to coat the bottom and sides. Immediately pour in the batter—it should sizzle as it hits the pan.

Bake:

Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Cool and Serve:

Let the cornbread cool for 5 minutes before slicing. Serve warm with a drizzle of honey or a spread of light butter, if desired.

Nutritional Information (Per Serving, Approximate)

• Calories: 145
• Carbs: 22g
• Fat: 4g
• Protein: 3g
• Fiber: 2g

Tips for Success

Don’t skip preheating the skillet. That hot pan is key to a crispy crust.
Use stone-ground cornmeal for the best texture and flavor.
Want a bit more moisture? Add a spoonful of Greek yogurt to the batter.
Customize it! Stir in green onions, cheese, or diced peppers for variation.

Why This Recipe Works

This recipe honors the roots of classic Southern cornbread while keeping it light and balanced. By using applesauce instead of extra fat and choosing low-fat buttermilk, it maintains its moisture and tenderness without becoming heavy. Baking it in cast iron creates that irresistible golden crust, turning a humble mix of ingredients into something truly special.

Cast Iron Southern-Style Cornbread is more than just a side—it’s a slice of comfort. Crisp, flavorful, and endlessly adaptable, it’s perfect for any season and any table. Serve it warm with your favorite mains or enjoy it solo with a pat of butter. Either way, it’s a guaranteed hit that feels like home.