Let’s get one thing straight: not all cornbread needs to be sweet. In fact, when I think about the cornbread I grew up with—or the one I always reach for on a cool evening with a bowl of greens or chili—it’s that classic, Southern-style cornbread that’s golden, crumbly, and unapologetically savory.
I know sweet cornbread has its fans, but for me, sugar has no business in the batter. If I want a little sweetness, I’ll drizzle a touch of honey after it comes out of the oven, still sizzling in its cast-iron skillet. That way, I control the sweet moment-by-moment, bite-by-bite.
Let’s talk texture. One of my little secrets (and personal preferences) is using a larger cast-iron skillet—yes, even if it’s a deeper one—because spreading the batter thinner gives me a more consistent bake. The wider surface area means more of that irresistible golden crust and a uniform texture throughout. No undercooked center, no overdone edges—just beautifully balanced cornbread every time.
This cornbread is all about balance. It’s got a nice toothsome bite from the cornmeal, just the right level of salt to play well with everything from braised collards to a smear of butter, and that deeply satisfying crust you only get when your skillet is properly preheated.
I serve it straight from the pan, piping hot. Sometimes with butter. Sometimes with that honey I mentioned. Always with love.
Savory Southern Skillet Cornbread (No Sugar)
Ingredients:
1 cup stone-ground cornmeal (yellow or white)
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
2 cups buttermilk
2 egg
8 tbsp unsalted butter
Instructions:
Preheat your oven to 425°F. Place your cast-iron skillet (10-12 inches wide for a thinner cornbread, or 8–9 inches wide for a thicker in size cornbread) inside to heat up while you mix the batter.
In a large bowl, whisk together all the dry ingredients.
In a separate bowl, whisk the buttermilk and eggs until well combined. the stir the wet ingredients into the dry just until mixed. There will be some lumps, but do not over stir.
Take the cast iron out of the over and add the butter, stirring until it melts. Once melted, add the butter to the batter (You’ll hear it sigh with happiness.)
Pour the better into the hot skillet and listen for that satisfying sizzle. That’s the crust beginning to form.
Bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
Let it rest for a few minutes, then slice and serve hot—with a pat of butter or a drizzle of honey if you’re feeling indulgent.
Whether you serve it with a holiday feast, a weeknight soup, or just a dab of honey for breakfast, this cornbread is the kind of simple, soul-satisfying food that never goes out of style.
Got your skillet ready? Let’s bake.
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