This skillet cornbread is golden, buttery, and perfectly crisp around the edges with a soft, tender center. Baked in a hot cast-iron skillet, it delivers classic Southern-style flavor that pairs perfectly with chili, soups, barbecue, or a drizzle of honey.
Prep Time
- Prep Time: 10 minutes
- Bake Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8 slices
Equipment
- 10-inch cast-iron skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted
- 2 tablespoons butter for skillet
Ingredient Notes
- Cornmeal: Gives the cornbread its classic texture and flavor.
- Buttermilk: Keeps the bread moist and tender.
- Cast-Iron Skillet: Creates crispy golden edges.
- Butter: Adds rich flavor and helps prevent sticking.
Instructions
- Preheat oven to 425°F (220°C). Place skillet in oven while heating.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Carefully remove hot skillet from oven and add 2 tablespoons butter. Swirl to coat the skillet.
- Pour batter into the hot skillet.
- Bake for 18–20 minutes until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving.
Nutrition Facts (Approx. Per Slice)
- Calories: 240
- Carbohydrates: 28g
- Protein: 5g
- Fat: 12g
- Sugar: 6g
Tips and Variations
- Add shredded cheddar cheese and jalapeños for a savory twist.
- Drizzle with honey before serving for extra sweetness.
- Use bacon grease instead of butter for classic Southern flavor.
- Add corn kernels for more texture.
- Best served warm straight from the skillet.
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