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Creepy Southern Cornbread Skulls.
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5 from 3 votes

Creepy Southern Cornbread Skulls

Creepy Southern Cornbread Skulls are the perfect complement to your Halloween festivities. Crispy on the outside and moist on the inside, these cornbread skulls are sure to WOW young and old.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Bread, Halloween
Cuisine: American, Southern
Servings: 12 Creepy Southern Cornbread Skulls
Calories: 199kcal
Author: Chula King


  • Haunted Skull Cakelet Pan


  • ½ cup (4-ounces, 1 stick) unsalted butter, melted and cooled
  • 2 ½ cups (20-ounces) buttermilk (See Tip 1)
  • 2 large eggs, room temperature
  • 2 cups (11-ounces) yellow cornmeal (See Tip 2)
  • 1 cup (5-ounces) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • teaspoon cayenne pepper (See Tip 3)
  • Nonstick baking spray


  • Preheat oven to 400°F. Spray the interior of the skull pan with nonstick spray. Set aside. (See Tip 4)
  • Whisk together the buttermilk, melted butter, and eggs. (See Tip 5)
  • Whisk together the cornmeal, flour, salt, baking soda, and cayenne pepper in a large bowl. Add the buttermilk mixture. Stir just until combined. Do not overmix.
  • Add about ⅓ cup of the cornbread batter to each of the skull wells. (See Tip 6)
  • Bake in preheated 400°F oven for 20 to 22 minutes or until golden brown and the skulls begin to pull away from the sides of the pan. (See Tip 7)
  • Remove from oven. Allow to cool in pan for five minutes before removing from the pan.
  • Yield: 12 Creepy Southern Cornbread Skulls (See Tip 8)


  1. If you don't have buttermilk, you can easily make your own. Add two tablespoons of white vinegar to a measuring cup. Add enough milk to equal 1 ¾ cups. Allow to sit for five minutes.
  2. I used regular yellow cornmeal that is readily available in the grocery store. There is no need to use the more expensive stone-ground cornmeal in this recipe although stone-ground cornmeal would also work.
  3. I like to add a small amount of cayenne pepper to the batter for taste. However, you can omit the cayenne pepper or even increase the quantity for more of a taste.
  4. Be careful not to spray too much of the nonstick spray in the skull pan. The first time I made the cornbread skulls, I did spray too much nonstick spray. The cornbread skulls came out with very much of a blotched look.
  5. It's likely that when the melted butter is added to the buttermilk, small pieces will solidify. Don't worry about that. The butter will melt again when the cornbread skulls are baked.
  6. I used an extra large ice cream scoop  (about ⅓ cup) to add the batter to the pan. You can also spoon in the batter slightly above the indentations of the mouth. You don't want to overfill the pan.
  7. If you're not sure that the cornbread skulls are fully cooked, dip a toothpick in the middle. If the toothpick comes out clean, the skulls are ready.
  8. The Creepy Southern Cornbread Skulls can be easily reheated in a 350°F oven for about 10 minutes. They should keep for several days in an airtight container. They can also be frozen in an airtight container.


Calories: 199kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 351mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg