Grandma Loretta swore the secret was letting it bubble till the edges went crispy—folks were lining up before it even hit the table.

Bake for 15–20 minutes, depending on skillet size, until the tops are deep golden, the edges are darkened and crispy, and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should look almost lacy and firm—that’s your sign that folks will be lining up.
Remove the skillets from the oven and let the cornbread rest for 5–10 minutes. This short rest lets the crumb set while keeping the edges crunchy. Run a butter knife around the sides if needed, then cut into wedges right in the skillets.
Serve warm, with extra butter, honey, or jam on the table. If you’re feeding a crowd, bring all three skillets to the counter or table on top of thick towels or trivets and let everyone help themselves to the crispy-edged slices.
Variations & Tips
For picky eaters: Skip the sugar if your family prefers strictly savory, or add up to 1/4 cup sugar if your kids like a sweeter cornbread. You can also bake one skillet plain and stir a handful of shredded mild cheddar into another skillet’s portion of batter so everyone gets what they like. For extra richness: Substitute 2–3 tablespoons of the buttermilk with heavy cream or sour cream for a slightly denser, more tender crumb. For more corn flavor: Stir in 1/2–3/4 cup thawed frozen corn kernels to the batter just before pouring it into the skillets. This adds little pops of sweetness that kids usually love. For a spicier, more Southern-style kick: Add 1–2 finely chopped jalapeños (seeds removed for less heat) and 1/2 cup shredded sharp cheddar cheese to the batter. For a weeknight shortcut: Mix the dry ingredients ahead of time and store in an airtight container in the pantry. When you’re ready to bake, just whisk the wet ingredients together, combine, and go straight to the hot skillets. To keep the edges crispy: Don’t cover the cornbread while it’s cooling, and reheat leftovers in a hot skillet or toaster oven instead of the microwave. If you only have one large cast iron skillet, you can bake all the batter at once; just preheat the skillet with 2–3 tablespoons of fat until very hot, pour in the batter, let it bubble around the edges, and bake 20–25 minutes until the top is golden and the sides are deeply crisp.