This Southern Cast Iron Skillet Cornbread is an easy homemade side dish with a golden brown top, lightly crisp edges, and a soft, tender center. It’s made from scratch with simple ingredients and baked right in a cast iron skillet for that classic homestyle finish.

One of the things I like about this cornbread recipe is that you can make it to suit your family’s preference. The original version is made without sugar for a more savory cornbread, but I’ve also tested it with sugar, and it’s delicious that way, too. Add the sugar if you enjoy a little sweetness in your cornbread, or leave it out if you prefer the savory version.

Serve a warm slice with butter alongside beans, chili, BBQ, soups, or your favorite Southern comfort-food dinner.

Why You’ll Love This Cast Iron Skillet Cornbread

• Made from scratch: No boxed cornbread mix needed.
• Simple ingredients: It uses basic ingredients you can easily keep on hand.
• Soft and tender: Sour cream adds moisture and helps give the cornbread a tender texture.
• Sweet or savory: Make the original version without sugar or add ⅓ cup for a sweeter cornbread.
• Easy side dish: It pairs with everything from pinto beans and BBQ to chicken and hearty soups.
• Great for holidays: Add it to your Thanksgiving or Christmas dinner alongside your favorite Southern sides.

Ingredients You’ll Need

Here’s what you’ll need to make this homemade skillet cornbread:

• All-purpose flour
• Yellow cornmeal
• Baking powder
• Salt
• Milk
• Egg
• Vegetable oil
• Sour cream
• Granulated sugar (optional) – Add ⅓ cup if you prefer sweeter cornbread.

The sour cream is one of my favorite additions to this recipe because it helps keep the cornbread soft and moist without making it overly heavy.

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Southern Cast Iron Skillet Cornbread Recipe

This easy homemade cast iron skillet cornbread has a golden top and a soft, tender center. Make it without sugar for a savory cornbread or add the optional sugar for a sweeter version.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 8

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅓ cup granulated sugar, optional for sweeter cornbread
• 1 cup milk
• 1 large egg
• 5 tablespoons vegetable oil
• ⅓ cup sour cream

How to Make Cast Iron Skillet Cornbread

Start by preheating your oven to 400°F.

In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, and salt. If you’re making the sweeter version, stir in the sugar at this point as well.

In a separate bowl, whisk the egg. Add the milk, sour cream, and vegetable oil and whisk until everything is well combined.

Pour the wet ingredients into the dry ingredients. Stir gently just until combined. You don’t want to overmix the cornbread batter.

Pour the batter into a 10- to 12-inch cast iron skillet and spread it into an even layer if necessary.

Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before slicing. Serve it warm with butter or alongside your favorite meal.

Tips for the Best Cast Iron Skillet Cornbread

This recipe is simple, but a few tips can help you get soft, golden cornbread every time.

Don’t overmix the batter. Once you add the wet ingredients to the dry ingredients, stir only until everything is combined. Overmixing can make the finished cornbread tougher.

Check it toward the end of the baking time. Ovens can bake differently, and the size of your skillet can also affect how quickly the cornbread cooks. Start checking around the 20-minute mark.

Use the toothpick test. Insert a toothpick into the center of the cornbread. It’s ready when the toothpick comes out clean or with just a few moist crumbs attached.

Let it cool slightly before slicing. Giving the cornbread a few minutes to rest makes it easier to cut and serve.

Choose your sweetness level. For savory cornbread, leave out the sugar. For a slightly sweeter version, add the optional ⅓ cup of granulated sugar.

What to Serve With Southern Cornbread

A warm slice of skillet cornbread works with all kinds of hearty meals. It’s especially good served with:

• Ranch House Pinto Beans
• Red beans and rice with sausage
• Chili
• BBQ chicken or pulled pork
• Country fried chicken
• Chicken fried steak and gravy
• Beef stew
• Vegetable soup
• Slow cooker meals

It’s also an easy bread to add to a Thanksgiving or Christmas dinner. Serve it warm with butter alongside turkey, ham, dressing, green beans, mashed potatoes, and other holiday favorites.

How to Store Leftover Cornbread

Allow the cornbread to cool completely before storing it. Place leftovers in an airtight container or wrap them well to help prevent the cornbread from drying out.

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator.

How to Reheat Cornbread

Individual slices can be warmed in the microwave for a quick option. Heat just until warm so the cornbread doesn’t become dry.

You can also warm larger portions in the oven. Cover the cornbread loosely to help retain moisture while it reheats.

Serve the warmed cornbread with a little butter, honey, or your favorite meal.

Frequently Asked Questions

Do I need to add sugar to cornbread?

No. The sugar in this recipe is completely optional. The original version is made without sugar for a more savory cornbread. I’ve also made it with ⅓ cup of granulated sugar, which gives it a sweeter flavor. Both versions work well, so choose the one your family prefers.

What does sour cream do in cornbread?

Sour cream adds moisture and richness to the batter. It helps give the cornbread a softer, more tender texture.

What size cast iron skillet should I use?

A 10- to 12-inch cast iron skillet works well for this recipe. The cornbread will be slightly thicker in a 10-inch skillet and thinner in a 12-inch skillet, so keep an eye on it as it approaches the end of the baking time.

How do I know when cast iron cornbread is done?

The top should be golden brown and the center should be set. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cornbread is ready.

Why is my cornbread dry?

Overbaking and overmixing can both contribute to dry cornbread. Mix the batter only until the wet and dry ingredients are combined, and begin checking the cornbread around the 20-minute mark.

Can I make this cornbread ahead of time?

Yes. You can bake the cornbread ahead of time and store it once it has cooled completely. Warm it before serving if you’d like to serve it closer to fresh-from-the-oven.

Can I freeze leftover cornbread?

Yes. Let the cornbread cool completely, then wrap individual slices well and place them in a freezer-safe container or freezer bag. Freezing individual portions also makes it easy to take out only what you need.

More Southern Recipes to Try

If you’re planning a Southern-style dinner, serve this cast iron skillet cornbread with one of these hearty comfort-food recipes:

• Ranch House Pinto Beans – A natural pairing with warm homemade cornbread.
• Red Beans and Rice with Sausage – A filling Southern meal that’s even better with cornbread on the side.
• Country Fried Chicken – Crispy fried chicken makes a classic comfort-food dinner with skillet cornbread.
• Chicken Fried Steak and Gravy – Add cornbread for an extra hearty Southern meal.
• Slow Cooker Rump Roast with Potatoes and Carrots – A cozy slow-cooker dinner that pairs nicely with warm cornbread.