Go Back
Homemade cornbread in a cast-iron skillet with butter

Classic Georgia Skillet Cornbread

This traditional Georgia cornbread is a savory, simple dish baked in a cast-iron skillet, known for its crisp golden crust and tender interior. No sugar, no flour—just pure Southern comfort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Bread
Cuisine: Southern
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cornbread Batter
  • 1 cup coarse stone-ground yellow cornmeal
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp butter melted
  • 1 tbsp bacon drippings or butter for greasing the skillet

Equipment

  • Cast Iron Skillet
  • Mixing bowls
  • Oven

Method
 

  1. Preheat the oven to 400°F (200°C). Place a cast-iron skillet in the oven while it preheats.
  2. In a large mixing bowl, whisk together the cornmeal, baking powder, and salt.
  3. In a separate bowl, beat the eggs and mix in the buttermilk and melted butter.
  4. Combine the wet and dry ingredients. Stir until just mixed. Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the bacon drippings or additional butter and swirl to coat.
  6. Quickly pour the batter into the hot skillet. Return to oven and bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
  7. Let cool for 10 minutes before slicing. Serve warm with butter or your favorite spread.

Notes

For extra crunch, use all cornmeal and no flour. Add a bit of shredded cheddar or diced jalapeño for variation. Best served hot from the skillet.