Skillet Cornbread

Golden and fluffy, this Skillet Cornbread has a crunchy delicious crust, that comes from baking it in a hot cast iron pan.

Skillet Cornbread on a wire rack with one slice cut out
Cast Iron Skillet Cornbread

One of the main ingredients in this recipe is bacon fat.  Don’t close the tab on your browser – bacon fat can be your fun friend.  I’m not asking you to use bacon fat in everything you cook (then you would be my Grandma Olga Mae, and that’s real weird) just occasionally, like now.  This Skillet Cornbread gets its uniquely smoky flavor and dramatic crunchy crust because of the addition of bacon fat.  Yes, you can be “good” and use melted butter or even oil in its place, but then then I’ll have all the fun.  Join me and be a little naughty.  Just this once. It’ll be fine.

Skillet Cornbread

5 from 1 vote
Print Rate


  • 1 1/2 cups (192g) cornmeal (you can use yellow or white. I prefer yellow because it just screams cornbread to me)
  • 1 cup (130g) all-purpose flour
  • 1/4 cup (50g) granulated sugar. (You can use a little less if you want. I grew up with sweet cornbread and that’s how I like it 😋)
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp fine grain salt
  • 2 cup (480g) buttermilk (full fat if you can find it)
  • 2 large eggs
  • 6 tbsp (85g) melted bacon fat (yes, you can use melted butter here. Don’t judge me, it’s a whole new tasting cornbread with the bacon fat 😳)


  • Preheat oven to 425° and put a 10-inch cast iron skillet in the oven on the middle rack.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.
  • In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, and 4 tablespoons of the bacon fat. Pour over the dry ingredients and stir using a rubber spatula until just combined. Don’t overmix. A few small lumps are fine.
  • Remove skillet from oven and add the remaining 2 tablespoons of bacon fat. Pour the batter into the hot skillet. Some of the fat might look like it’s pooling on top of the batter and that’s normal. It will all be okay.
  • Bake at 425° for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean. Resist your baser instincts and wait 5-10 minutes before slicing and eating.

2 Replies to “Skillet Cornbread”

  1. 5 stars
    Excellent recipe. The bacon grease takes it over the top. Much appreciation for sharing! I’ll never make cornbread any other way.

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