New Year’s Skillet Corn Bread

A staple for any Southerner’s meal, cornbread is especially important as a traditional Southern New Year’s Day food, along with greens and black eyed peas. The color is considered to represent gold, and eating it is thought to bring you spending money in the prosperous new year.

  • Serves: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 2 cups coarse-grind cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 large egg
  • 1½ cups buttermilk
  • 1 tablespoon vegetable oil
  • ½ cup (1 stick) unsalted butter, room temperature


  1. Place a rack in middle of oven and set skillet on rack; preheat to 450°F.

  2. Meanwhile, whisk cornmeal, sugar, kosher salt, baking powder, and baking soda in a large bowl to combine. Whisk egg and buttermilk in a medium bowl; add to dry ingredients and mix to incorporate. Carefully remove skillet from oven, add oil, and swirl in pan to coat. Scrape batter into skillet. Bake cornbread until top is golden brown and center is firm, 15–20 minutes. Let cool 15 minutes before serving. Spread butter over cornbread, and sprinkle with sea salt.

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