Here’s a detailed, step-by-step recipe for Skillet Cornbread — golden, crispy on the outside, and tender inside. Serves 6–8.
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar (optional for slightly sweet cornbread)
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
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2 large eggs
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1/4 cup unsalted butter, melted (plus 1 tablespoon for skillet)
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1 tablespoon vegetable oil (for skillet)
Step 1: Preheat the Skillet and Oven
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Preheat oven to 425°F (220°C).
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Place a 9-inch cast-iron skillet in the oven to heat while preparing the batter.
Heating the skillet ensures a crispy, golden crust.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together:
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Cornmeal
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
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Set aside.
Step 3: Mix Wet Ingredients
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In a separate bowl, whisk together:
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Buttermilk
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Eggs
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Melted butter
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Mix until fully combined.
Step 4: Combine Wet and Dry Ingredients
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Pour wet ingredients into dry ingredients.
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Stir gently until just combined.
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Do not overmix; a few small lumps are okay.
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Step 5: Prepare the Skillet
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Carefully remove hot skillet from oven.
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Add 1 tablespoon vegetable oil and swirl to coat the bottom and sides.
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Pour batter into the hot skillet.
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Smooth the top with a spatula.
Hot skillet helps form a crisp crust.
Step 6: Bake
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Bake in preheated oven for 20–25 minutes.
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Cornbread is done when:
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Top is golden brown
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A toothpick inserted in the center comes out clean
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Step 7: Serve
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Let cornbread cool 5–10 minutes in skillet.
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Slice into wedges and serve warm with butter, honey, or chili.
Tips for Best Results
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Use a cast-iron skillet for best crust; oven-safe nonstick works too.
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Do not remove skillet from oven too early; hot pan is key for crispy edges.
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For extra richness, replace 2 tablespoons of oil with bacon fat.
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Sweetness is optional; reduce sugar if you prefer savory cornbread.
Optional Variations
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Cheesy Cornbread: Stir 1/2 cup shredded cheddar into batter.
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Jalapeño Cornbread: Add 1–2 finely chopped jalapeños.
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Honey Butter Cornbread: Brush with honey-melted butter before serving.
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Corn Kernels: Fold 1/2 cup fresh or canned corn into batter for texture.