Recipe

Quick Southern Cornbread: Bright and Citrusy

Skillet cornbread with crisp edges, a tender crumb, and a pop of orange and lemon that makes the whole pan taste extra awake. Whisk the dry in one bowl, whisk the wet in a measuring cup, bake fast, and watch it disappear.

By Matt Campbell

•

4.8

A golden Southern cornbread baked in a cast iron skillet with crisp edges, topped with a few curls of orange zest on a wooden table

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Some nights you want cornbread that tastes like comfort. Other nights you want comfort that also has a little spark. This is that pan. It is classic Southern skillet cornbread at heart, but we sneak in fresh citrus zest and a tiny splash of juice so every bite feels brighter without turning it into cake.

Expect crisp, browned edges, a tender middle, and a light orange and lemon aroma that plays ridiculously well with chili, beans, barbecue, or a simple bowl of soup. It is quick enough for a weeknight, but special enough that people will ask what you did differently.

A hand zesting an orange over a mixing bowl filled with cornbread batter in a home kitchen

Why It Works

Fast, no-drama batter with pantry staples plus fresh zest for high flavor payoff.
Skillet heat = crisp edges. Preheating the pan gives you that signature Southern crunch.
Buttermilk for tenderness and a gentle tang that makes the citrus taste more vibrant.
Balanced sweetness. Just enough to round out the corn, not enough to read as dessert.
Flexible fat options. Butter for flavor, bacon drippings for extra Southern energy.

Pairs Well With

Weeknight Chili
Smoky Collard Greens
Easy Pulled Pork
Simple Black Eyed Peas

Storage Tips

Room temp: Let cornbread cool completely, then wrap tightly. It keeps well for 1 day at room temperature.

Fridge: Store in an airtight container for up to 4 days. The citrus aroma actually hangs around nicely.

Freezer: Wrap wedges individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months.

Reheat tips:

Best texture: 350°F oven for 8 to 12 minutes, uncovered.
Fast: microwave 15 to 25 seconds, then toast in a dry skillet to bring the edges back.
Bonus move: split a wedge and griddle cut-side down in a little butter until crisp.

A warm slice of cornbread with a pat of butter melting on top on a small plate

Common Questions

Will this taste like orange cake?

No. We use zest for aroma and a small amount of juice for lift. The vibe stays savory and corny, just brighter.

Do I have to use a cast iron skillet?

Cast iron gives the crispiest edges, but an 8-inch or 9-inch metal cake pan also works. If you use glass, the bake can run a little slower and edges will be softer.

Can I make it without buttermilk?

Yes. Use 1 cup milk plus 1 tablespoon lemon juice or white vinegar. Let it sit 5 minutes, then use like buttermilk.

Why preheat the skillet?

Because that first sizzle sets the crust. It is the difference between “nice” and “wait, why is this so good?”

Can I make this gluten-free?

Often yes if you swap the flour for a 1:1 gluten-free baking blend. Keep the cornmeal the same. The crumb may be slightly more delicate, so let it cool 10 minutes before slicing.

How do I keep cornbread from being dry?

Do not overbake, and measure cornmeal and flour with a light hand. Also, buttermilk and a little oil help keep things tender even the next day.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch cast iron skillet (recommended) or 8 to 9-inch metal baking pan
Mixing bowl
Whisk
Microplane or fine zester
Measuring cups and spoons
Spatula

I started messing with citrus in cornbread on one of those winter nights where everything felt beige. Soup was beige. Sky was beige. My mood was basically a saltine. I zested an orange into the batter like, “This is either genius or I am about to ruin cornbread.”

Turns out, citrus does not fight the corn. It wakes it up. The skillet still gives you that crunch, the middle stays tender, and suddenly your usual bowl of chili tastes like it got a fresh haircut and a new playlist.

Quick Southern Cornbread: Bright and Citrusy

(4.8 Reviews)

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Servings 8

Ingredients

1 cup yellow cornmeal (fine or medium grind)
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 tablespoon granulated sugar (optional but recommended for balance)
1 cup buttermilk, room temperature if possible
2 large eggs
1/4 cup neutral oil (avocado, canola, or vegetable)
4 tablespoons unsalted butter, melted (plus 1 tablespoon for the skillet)
1 tablespoon orange zest (from about 1 large orange)
1 teaspoon lemon zest (from about 1 lemon)
1 tablespoon fresh orange juice
1 teaspoon fresh lemon juice
Optional: 1/8 teaspoon baking soda (use if your buttermilk is very thick and tangy, for a little extra lift)

For serving (highly encouraged): salted butter, honey, or a quick citrus honey (honey + pinch of salt + a little zest).

Instructions

Preheat the oven and the skillet. Set oven to 425°F. Put a 10-inch cast iron skillet in the oven while it heats. This is how you earn those crisp edges.
Melt the butter. Melt the 4 tablespoons butter (microwave or small pan), then let it cool for a minute so it does not scramble your eggs when it meets the wet ingredients.
Mix the dry ingredients. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). If you are using the optional baking soda, whisk it in here too.
Mix the wet ingredients. In a large measuring cup or medium bowl, whisk buttermilk, eggs, oil, melted butter, orange zest, lemon zest, orange juice, and lemon juice.
Combine gently. Pour wet into dry and stir just until you do not see dry flour pockets. A few small lumps are totally fine. Overmixing makes tough cornbread, and we are not doing that today.
Grease the hot skillet. Carefully remove the skillet from the oven. Add 1 tablespoon butter (or bacon drippings). Swirl to coat the bottom and a bit up the sides. It should sizzle.
Bake. Pour batter into the hot skillet and smooth the top. Bake 16 to 20 minutes, until deeply golden, edges are pulling away, and a toothpick comes out clean.
Cool briefly, then slice. Let it rest 10 minutes before cutting. Serve warm with butter, honey, or alongside something saucy that needs a cornbread best friend.

Matt’s tiny trick: If you want extra citrus aroma, rub the orange zest into the sugar with your fingertips before mixing it into the dry ingredients. It perfumes the whole pan.

Nutrition information is estimated.

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