Southern Skillet Cornbread
Photo: Zankopedia · CC BY-SA 3.0

History

Tennessee cornbread descends from the Cherokee tradition of corn cakes; the cast-iron skillet preparation became standard by the 19th century when iron cookware replaced stone hearth methods. The unsweetened, flourless style remains the Tennessee marker, distinguishing it from the cake-like Yankee cornbread version. Loveless Cafe in Bellevue has baked the same recipe since 1951.

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Common allergens: Egg, Dairy

Make it at home

Yield 6Hands-on 15 minTotal 35 minDifficulty Easy

Ingredients

  • 60g rendered bacon fat (or substitute butter)
  • 300g stone-ground white cornmeal (yellow works if white is unavailable, but the Southern version is white)
  • 1 tsp fine sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 large eggs
  • 400ml buttermilk, well-shaken
  • Salted butter, to serve

Method

  1. Place a 25cm cast-iron skillet in a cold oven and heat the oven to 230C; the skillet must be screaming hot when the batter goes in.
  2. Whisk cornmeal, salt, baking soda, and baking powder in a large bowl.
  3. In a second bowl, whisk eggs and buttermilk together.
  4. Pour the wet mix into the dry, whisking just until smooth; do not overwork. The batter should be the texture of thick pancake batter.
  5. Once the oven reaches temperature (about 15 minutes), carefully remove the hot skillet and immediately add the bacon fat; it should sizzle and shimmer.
  6. Swirl the fat to coat the skillet, then pour the excess fat into the batter and whisk in. This is the trick that gives the proper Southern crust.
  7. Pour batter into the still-hot skillet; you should hear it sizzle the moment it hits the iron.
  8. Bake 20 to 25 minutes until the top is deep golden brown and a skewer inserted in the centre comes out clean.
  9. Cool 5 minutes in the skillet. Cut into 8 wedges, serve hot with salted butter and a side of beans, greens, or pulled pork.

Tip from the editors. Sugar in the batter signals a Yankee or Cake-style cornbread; for a true Tennessee skillet cornbread, do not add any. The cast-iron pre-heat is what gives the Southern crust and cannot be substituted.

Where to eat southern skillet cornbread

Southern Skillet Cornbread in Nashville

Loveless Cafe ★ 4.2

$$ $13-22BrunchCountry breakfast with biscuitsSouth Nashville

Loveless Cafe on Highway 100 in Nashville has served scratch biscuits, country ham and redeye gravy since 1951, anchoring the Natchez Trace's tourist circuit.

OrderCountry ham with redeye gravy and biscuits

TipLines build by 09:00 weekends; put your name down and shop the on-site Hams & Jams Country Market while you wait.

Directions

Arnold's Country Kitchen ★ 4.6

$ Soul foodThe Gulch

Arnold's meat-and-three lunch in Nashville delivers a protein plus three vegetables and tea for under $15. Located in The Gulch. At 605 8th Ave S.

TryMeat-and-three plate

TipLunch only, Monday to Friday 10:30-14:30; cafeteria line moves fast. Cash and card.

Directions

Husk Nashville ★ 4.3

$$$$ Tasting A la carteModern SouthernDowntownChef Brian Baxter

Sean Brock's Rutledge Hill institution in Nashville cooks ingredient-driven Southern food on a wood hearth, recommended in the 2025 Michelin Guide American.

OrderCornbread skillet, then whatever the menu lists from the wood hearth.

Book2 weeks ahead

TipLunch is quieter with the same kitchen. Book the porch seats in spring; they overlook downtown.

Directions Book

Monell's Dining and Catering ★ 4.5

$$ Meat-and-threeGermantown

Monell's family-style Southern dining in Germantown, Nashville has run since 1995, seating strangers at communal tables in a Victorian house north.

OrderThe full family-style spread: fried chicken, country ham, mac and cheese, greens.

TipReservations available; tables seat ten. Sunday brunch is the marquee meal, books a week ahead.

Directions Book

Folk ★ 4.7

$$ Italian PizzaEast Nashville

Philip Krajeck's casual East Nashville room in Nashville opened 2018, running naturally leavened pizza and a vegetable-forward menu with natural wine on tap.

OrderThe mushroom pizza and whatever bitter green is currently on the menu.

TipClosed Wednesdays. Walk-in seats at the long marble bar are the best move on a weeknight.

Directions Book

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