Go RV Rentals Recipe Feature

Southern Skillet Corn Bread

Golden on the outside, tender inside, and made with a short list of simple ingredients, this Southern skillet corn bread is an easy side dish for camp dinners, RV meals, or a classic supper at home.

Prep: 5 minutes

Cook: 24 minutes

Total: 29 minutes

Serves 6

141 calories

Why This Corn Bread Works

The hot cast iron skillet is the key to the crisp, browned edge. Heating the oil with the skillet while the oven comes up to temperature means the batter starts sizzling as soon as it hits the pan.

Buttermilk keeps the inside tender, while the combination of cornmeal and a small amount of flour gives the corn bread structure without making it heavy. The batter comes together quickly, so it is practical when you want a warm side dish without a lot of prep.

It pairs naturally with chili, beans, barbecue, soups, stews, or a simple campground dinner.

Ingredients

1 tablespoon avocado oil or canola oil
1/4 cup all-purpose flour
3/4 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk

How to Make Southern Skillet Corn Bread

Heat the skillet and oven

Add the oil to a cast iron skillet and place the skillet in the unheated oven. Preheat the oven to 425°F.

Mix the dry ingredients

While the oven heats, combine the all-purpose flour, cornmeal, baking powder, and salt in a medium bowl.

Add the egg and buttermilk

Mix in the egg and buttermilk, stirring just until combined. Do not overmix; a few lumps in the batter are fine.

Coat the hot skillet

Once the oven is preheated, carefully remove the cast iron skillet. Swish the hot oil around so the bottom of the pan is evenly coated.

Bake until golden

Pour the batter into the hot skillet. Return the skillet to the oven and bake until the corn bread is golden, about 24 minutes.

Slice and serve

Remove the skillet from the oven, slice the corn bread, and serve immediately.

Recipe Notes

Use caution when handling the preheated cast iron skillet; the handle will be extremely hot.
Do not overmix the batter. A few small lumps are normal.
Swishing the oil around the hot skillet helps create the crisp outer crust.
For the best texture, serve the corn bread while it is still warm.

A Good Fit for RV Cooking

This is the kind of compact recipe that works well on the road: seven ingredients, one mixing bowl, and one skillet. If your RV oven can maintain 425°F and safely fit your cast iron skillet, you can make the same corn bread at the campsite that you would make at home.

Planning the trip too? Use Go RV Rentals to compare available rigs and find an RV with the kitchen setup that works for your travel style.

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Southern Skillet Corn Bread FAQ

Why do you preheat the cast iron skillet?

A preheated skillet starts cooking the batter as soon as it is poured in, which helps create the browned, crisp edge that makes skillet corn bread distinctive.

Should corn bread batter be completely smooth?

No. Stir only until the ingredients are combined. A few lumps are fine, and avoiding overmixing helps keep the finished corn bread tender.

Can I use avocado oil or canola oil?

Yes. The recipe calls for one tablespoon of either avocado oil or canola oil to coat the skillet and help form the crust.

How long does Southern skillet corn bread take to make?

Allow about 5 minutes for preparation and about 24 minutes for baking, for a total time of approximately 29 minutes.

Can I bake this corn bread in an RV oven?

Yes, provided the RV oven can safely accommodate the cast iron skillet and hold a temperature of 425°F. Because RV ovens can vary, keep an eye on browning as the corn bread approaches the end of the baking time.

Make the Meal, Then Get Back to the Adventure

A warm skillet of corn bread is an easy way to make a simple campsite meal feel complete. Save this recipe for your next RV trip, weekend cookout, or comfort-food dinner at home.

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