bread

Duke’s Cornbread

This Duke’s Cornbread is a rich, moist Southern classic—simple, hearty, and deeply satisfying. Using Duke’s Mayonnaise in the batter creates a beautifully tender crumb with just a hint of tang, giving the cornbread a softer, more velvety texture than traditional versions. Buttermilk self-rising cornbread mix provides structure and lift, while the buttermilk, eggs, and tablespoon of sugar round out the flavor. Baked in a sizzling hot cast-iron skillet, it develops a crisp, golden crust that contrasts perfectly with the soft interior. This cornbread pairs effortlessly with chili, barbecue, stews, fried chicken, or any Southern-style comfort meal, and it’s just as delicious the next day—if there’s any left!

Servings: 1 (9-inch) skillet cornbread
Total Time: 33 min
Pan: 9-inch cast-iron skillet

Ingredients

Cornbread
  • 2 eggs, beaten
  • 2 cups buttermilk self-rising cornbread mix
  • 1 1/2 cups buttermilk
  • 1 cup Duke’s Mayonnaise
  • 1 tablespoon sugar
Duke’s Cornbread

Instructions

  1. Preheat oven and heat skillet Preheat the oven to 425°F. Grease a 9-inch cast-iron skillet. Once the oven reaches 425°F, place the greased skillet inside for a few minutes to heat thoroughly.
  2. Mix eggs and sugar In a mixing bowl, beat the 2 eggs until smooth. Add the 1 tablespoon sugar and whisk together until the mixture is well combined.
  3. Add remaining ingredients To the egg mixture, add the 2 cups buttermilk self-rising cornbread mix, 1 1/2 cups buttermilk, and 1 cup Duke’s Mayonnaise. Whisk until the batter is smooth. If time allows, let the batter rest for several minutes to develop a slightly tangier flavor.
  4. Pour batter into hot skillet Remove the hot 9-inch cast-iron skillet from the oven carefully. Pour the cornbread batter—made from 2 cups cornbread mix, 1 1/2 cups buttermilk, 1 cup Duke’s Mayo, 2 eggs, and 1 tablespoon sugar—into the skillet, spreading it evenly.
  5. Bake Place the skillet back into the oven and bake at 425°F for 23 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  6. Rest and serve Remove the skillet from the oven and let the cornbread stand for about 5 minutes. Cut into wedges and serve warm.

Notes

  • Heating the cast-iron skillet before adding the batter ensures a crisp, golden crust.
  • Letting the batter rest briefly enhances the tangy flavor from the 1 1/2 cups buttermilk and 1 cup Duke’s Mayo.
  • Leftovers reheat beautifully in a cast-iron skillet or toaster oven.
  • Pairs perfectly with chili, BBQ pork, collard greens, or soups.

Tags

cornbread southern comfort food skillet bread dukes mayonnaise buttermilk side dish