Southern Skillet Cornbread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich, buttery, and moist cornbread made with buttermilk and baked in a cast iron skillet, with golden brown crisp edges and a tender crumb. Savory and slightly sweet. A classic Southern side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/4 cups (186g) medium grind cornmeal,
- 1 cup (141g) all-purpose flour ((scoop and level to measure))
- 2 tsp aluminum free baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt ((can reduce to 1/2 tsp if want lighter salt flavor or if using bacon fat))
- 8 Tbsp unsalted butter, (melted)
- 1 3/4 cups buttermilk
- 2 large eggs
- 2 Tbsp + 1 Tbsp vegetable oil (or rendered bacon fat (melted), divided)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 455mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 164mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 455MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.