Description
This Southern Skillet Cornbread is a classic and comforting side dish featuring a tender crumb with a golden crust, made with finely ground cornmeal and baked in a hot cast-iron skillet for an authentic texture and flavor. Perfectly moist with a slight sweetness, it’s ideal alongside hearty Southern meals or as a snack.
Ingredients
Scale
Dry Ingredients
- 1 cup finely ground Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 2 tablespoons Sugar
Wet Ingredients
- 1 cup Buttermilk
- 2 large Eggs
- 1/4 cup Unsalted Butter, melted
For Cooking
- 1 tablespoon Cooking Oil (high smoke point)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the cornbread quickly and evenly.
- Heat skillet: Place a 10-inch cast-iron skillet in the oven as it preheats to get the skillet hot, which helps create a crispy crust.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined and aerated.
- Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter thoroughly to blend the liquids.
- Combine batters: Pour the wet mixture into the dry ingredients and gently stir until just combined, avoiding overmixing to keep the bread tender.
- Prepare skillet: Carefully remove the hot skillet from the oven, add a tablespoon of cooking oil, and quickly swirl it around to coat the bottom and sides evenly.
- Add batter to skillet: Immediately pour the cornbread batter into the hot skillet, spreading it evenly.
- Bake cornbread: Bake in the preheated oven for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cornbread to cool for a few minutes in the skillet before slicing and serving warm for best texture and flavor.
Notes
- Using a hot cast-iron skillet is key for a crispy crust and authentic texture.
- Do not overmix the batter; a few lumps are okay to ensure tenderness.
- Serve warm with butter, honey, or alongside chili or barbecue for a traditional Southern meal.
- Can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
- For gluten-free option, swap all-purpose flour with a gluten-free flour blend of equal measure.
