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Skillet Cornbread

A golden-brown, crispy-crusted cornbread with a soft, fluffy interior and comforting sweetness, perfect alongside stews or as a cozy snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 2 large eggs

Equipment

  • 10-inch cast-iron skillet
  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Place the 10-inch cast-iron skillet in the oven while it preheats to get it hot for a crispy crust.
  3. In a mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and 1/4 cup granulated sugar.
  4. In another bowl, whisk together 1 cup buttermilk, 1/4 cup melted butter, and 2 large eggs until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined, taking care not to overmix.
  6. Carefully remove the hot skillet from the oven and pour the batter into it, listening for the sizzle.
  7. Bake in the preheated 425°F (220°C) oven for 20 minutes or until the top is golden brown and springs back when lightly pressed.
  8. Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.

Notes

Use fine cornmeal for a smoother texture or substitute vegetable oil for butter. Regular milk with a tablespoon of vinegar can replace buttermilk. For variation, add cheese, jalapeños, bacon bits, or green onions.