This skillet cornbread is warm, soft, and just the right amount of sweet! Cooked in a skillet, it gets a lovely crispy edge that you won’t be able to resist.
There’s something special about a slice of this bread with butter melting on top. I love serving it alongside chili or soup—perfect for dunking! Yum!
Key Ingredients & Substitutions
Yellow Cornmeal: This gives cornbread its distinct flavor and texture. If you can’t find yellow cornmeal, white cornmeal works too. You could even use a fine-ground masa harina in a pinch, but it will slightly change the taste.
All-Purpose Flour: Traditional cornbread includes flour for structure. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just be aware that the texture may vary a bit.
Buttermilk: It adds moisture and helps with leavening. If you don’t have it, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Melted Butter: This enriches the cornbread, providing a lovely flavor. For a lighter option, you can use vegetable oil or coconut oil instead. I sometimes swap for olive oil for a hint of its flavor too.
How Do You Get a Perfectly Crispy Crust?
The key to that delicious crispy edge lies in the hot skillet. By preheating your cast iron skillet, you create a nice sear on the bottom of the cornbread as soon as the batter hits the hot pan. Follow these steps:
- Place the empty skillet in the preheating oven for about 10 minutes. It needs to be hot!
- Make sure to coat the hot skillet with melted butter before adding the batter. This helps in achieving that wonderful crust.
- Return the skillet to the oven immediately after pouring in the batter. This ensures that the bottom cooks perfectly.
If you follow these tips, you’ll be rewarded with a golden brown, crispy crout, and soft inside, making it a real delight!
Skillet Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter, plus extra for the skillet
- Optional: a pat of butter for topping
Time Needed:
This delicious skillet cornbread will take about 10 minutes to prepare, and then you’ll need about 20 to 25 minutes to bake it. So, in just about 35 minutes total, you’ll have this tasty bread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven and Skillet:
Start by preheating your oven to 425°F (220°C). Place your cast iron skillet (about 9-10 inches) in the oven while it heats up. This will help give your cornbread that lovely crispy edge.
2. Mix the Dry Ingredients:
In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to mix everything together until well blended.
3. Whisk the Wet Ingredients:
In another bowl, whisk together the buttermilk, eggs, and melted butter until everything is smooth and combined. Make sure there are no lumps of butter remaining.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if the batter has a few lumps! This keeps your cornbread nice and fluffy.
5. Prepare the Skillet:
Once the oven is preheated, carefully remove the hot skillet. Add a small amount of melted butter to it and swirl it around to coat the bottom and sides evenly.
6. Pour in the Batter:
Now it’s time to pour the cornbread batter into the hot skillet. Make sure to spread it out evenly across the pan. This helps it cook uniformly.
7. Bake the Cornbread:
Return the skillet to the oven and bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
8. Cool and Serve:
Once baked, take the skillet out of the oven and let the cornbread cool for a few minutes. Serve it warm with a pat of butter on top if you like. It’s delicious just on its own or with your favorite meals!
Enjoy this wonderful skillet cornbread with its golden crust! It pairs beautifully with chili, soups, or just a simple meal. So, dig in and savor every bite!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
How Do I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it for up to 3 months!
Can I Add Other Ingredients to This Cornbread?
Yes! Feel free to mix in ingredients like shredded cheese, jalapeños, or corn kernels for extra flavor. Just be cautious with the moisture content, as too many wet ingredients may affect the texture.
How Can I Make This Cornbread Sweeter?
If you prefer a sweeter cornbread, you can increase the sugar to 1/2 cup. Alternatively, try adding a bit of honey or maple syrup to the wet ingredients for a different sweetness profile!
