Net’s Southern Cornbread (6-Inch Skillet)

Jan 2, 2026

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in Easy recipes, Easy Recipes for Two, Side Dishes

A classic Southern-style cornbread baked in a small cast iron skillet—crispy on the outside, tender inside, and just right for cooking for two.

Servings: 2–3 (one 6-inch skillet)
Prep Time: 5 minutes
Cook Time: 20–30 minutes
Total Time: 25–35 minutes

Ingredients

1 large egg
1 teaspoon oil (plus more for greasing the pan)
¾ cup buttermilk
1 cup self-rising cornmeal

Instructions

Preheat oven to 400°F (204°C).
Place a 6-inch cast iron skillet in the oven or on the stovetop to preheat.
Carefully grease the hot skillet with oil.
In a mixing bowl, lightly beat the egg.
Stir in the buttermilk and oil until combined.
Add the cornmeal and gently stir just until mixed. Batter should resemble waffle batter—do not overmix.
Carefully remove the hot skillet and pour in the batter.
Bake for 20 minutes for lighter cornbread, or up to 30 minutes for a crispier crust.
Cornbread is done when it pulls slightly away from the edges and is golden brown.

This is how the bottom
of the cornbread
should look straight
out the pan.

Tips

Avoid overmixing; a few small lumps are fine.
Oven temperatures vary—start checking at the 15-minute mark.
Cornbread is ready when it begins pulling away from the sides of the pan.

Substitutions & Options

Use regular milk instead of buttermilk; reduce slightly.
Make a buttermilk substitute by adding 1 tablespoon white vinegar to milk and letting it sit 5 minutes.
If using plain cornmeal, add 1 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt.
No small skillet? Use a small pie plate or square baking dish.
Whole egg substitute may be used—follow package directions for 1 large egg.

Equipment

Dry measuring cups – used for cornmeal
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Liquid measuring cup – for buttermilk
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Mixing bowl – for batter preparation
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6-inch cast iron skillet – for that classic Southern crust
⭐ 👉View on Amazon: https://a.co/d/bR9LyqP

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