Description
This classic Skillet Cornbread recipe delivers a tender, golden, and slightly sweet cornbread perfect for any meal. Baked in a hot cast iron skillet, it develops a crispy crust while remaining moist inside. Ideal as a side for barbecues, chili, soups, or simply served warm with butter.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon granulated sugar
- 1 teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups buttermilk
- ⅓ cup salted butter, melted and cooled slightly
- 2 large eggs, well beaten
For the Skillet
- 1 Tablespoon vegetable shortening (lard or bacon grease can be substituted)
Instructions
- Preheat the oven and skillet: Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet inside the oven to heat thoroughly, ensuring a hot surface for baking.
- Mix dry ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, and kosher salt. Stir these ingredients together until well blended.
- Mix wet ingredients: In a medium bowl, whisk together the buttermilk, melted and slightly cooled salted butter, and the well-beaten eggs until the mixture is smooth and integrated.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients. Stir gently and just until combined to avoid overworking the batter; the mixture should have no visible dry streaks but still be tender.
- Prepare and grease skillet: Carefully remove the heated cast iron skillet from the oven—it will be very hot. Add the tablespoon of vegetable shortening to the skillet, tilting and turning the pan to evenly coat the bottom and sides and allow the shortening to melt completely.
- Add batter and bake: Pour the cornbread batter into the hot skillet and spread it out evenly. Bake in the preheated oven for 15 to 18 minutes or until the top is golden brown, the edges pull slightly away from the skillet, and a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the skillet from the oven and allow the cornbread to cool in the pan for about 10 minutes. Slice into wedges and serve warm or at room temperature.
Notes
- Refer to the FAQ and ingredient list for substitution options or common questions.
- Minimal mixing ensures a tender cornbread texture.
- Enhance this base recipe by adding ingredients like chopped jalapeños, cheddar cheese, or cooked bacon.
- Best enjoyed slightly warm or at room temperature; reheat slices in microwave or oven as needed.
- Store at room temperature for up to 5 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 220
- Sugar: 4g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
