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Skillet Cornbread

A close-up view of a golden, moist slice of skillet cornbread, freshly baked in a cast iron pan.
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A golden, tender cornbread with a crispy crust, baked in a preheated cast iron skillet. This recipe uses buttermilk for a moist crumb.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup vegetable oil (for skillet)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be lumpy.
  5. Carefully remove the hot skillet from the oven. Add the vegetable oil to the skillet and swirl to coat the bottom and sides. The oil should shimmer.
  6. Pour the cornbread batter into the hot, oiled skillet. It will sizzle.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
  8. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

  • For a savory cornbread, omit the sugar or reduce it to 1 tablespoon.
  • Add 1/2 cup of shredded cheddar cheese and 1 diced jalapeño to the batter for a spicy kick.
  • Ensure your skillet is fully preheated for a crispy crust.
  • Buttermilk provides moisture and a slight tang. If you don’t have buttermilk, you can make a substitute by mixing 1 1/4 cups of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.

Nutrition

Find it online: https://blissbatter.com/skillet-cornbread-recipe/