This Skillet Cornbread is a warm, golden treat that’s perfect for any meal! Made with simple ingredients like cornmeal and buttermilk, it’s fluffy and has a slight sweetness.
Cooking it in a skillet gives it a nice crispy edge that I just can’t get enough of. Trust me, your family will be asking for seconds in no time! 🥰
Key Ingredients & Substitutions
Yellow Cornmeal: This is the heart of cornbread, giving it that signature texture and flavor. If you can’t find yellow cornmeal, white cornmeal works just as well.
All-Purpose Flour: A great option for balance. However, if you’re looking for a gluten-free alternative, try using a 1:1 gluten-free flour blend. It usually behaves similarly.
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Unsalted Butter: I prefer unsalted to control the salt level. If you’re dairy-free, melted coconut oil or a dairy-free butter can also work well.
How Do I Achieve a Perfectly Crispy Edge?
Getting that crispy edge is all about the preheated skillet. Here’s how to master it:
- Always preheat the skillet in the oven. This not only ensures a crispy bottom but also helps the cornbread rise nicely.
- Use enough butter to coat the bottom, about 2 tablespoons. This creates a delicious crust as it bakes.
- Don’t rush! Let the skillet heat up for at least 10 minutes before you add the batter. A hot skillet is key to that crispy edge.
How to Make Skillet Cornbread
Ingredients You’ll Need:
- 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 unsalted butter, melted (plus extra for the skillet)
How Much Time Will You Need?
This delicious Skillet Cornbread recipe takes about 10 minutes to prepare and 20-25 minutes to bake, making a total of around 35-40 minutes from start to finish. It’s quick and perfect for a side dish or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your cornbread gets that beautiful golden crust.
2. Prepare the Skillet:
While the oven is heating, place a 9-inch cast-iron skillet inside to get it hot. This will give your cornbread a lovely crispy edge.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This combines everything well and prevents lumps.
4. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk and eggs until they’re nicely blended and smooth.
5. Mix Wet and Dry Ingredients:
Gently stir the wet ingredients into the dry ingredients. Mix just until everything is combined. Don’t over-mix; a few lumps are okay!
6. Coat the Skillet:
Carefully take the hot skillet out of the oven and pour in about 2 tablespoons of melted butter. Swirl it around to coat the bottom and sides—this helps create that crispy crust.
7. Pour in the Batter:
With the butter spread out, pour your cornbread batter into the hot skillet. Be careful, as the skillet will be very hot!
8. Bake:
Return the skillet back to the oven and bake for 20-25 minutes. The top should be golden brown and a toothpick poked in the center should come out clean.
9. Cool and Serve:
Once baked, let the cornbread cool in the skillet for a few minutes. Then, slice and serve warm. You can add extra butter on top while it’s still warm. Enjoy your delicious Skillet Cornbread!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How Can I Make This Recipe Gluten-Free?
To make gluten-free cornbread, simply substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is designed for baking, as it will mimic the texture of regular flour.
How Do I Store Leftover Cornbread?
Leftover cornbread can be stored in an airtight container at room temperature for about 2-3 days. For extended storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months.
Can I Add Mix-Ins to the Cornbread?
Absolutely! Try adding ingredients like shredded cheese, chopped jalapeños, or corn kernels to give your cornbread extra flavor. Just mix them in gently before baking.
