This Skillet Cornbread is warm, fluffy, and has a delightful golden crust. It’s perfect for sharing with family and makes any meal feel special!
Plus, who doesn’t love that crispy edge? I always sneak an extra piece, just because it’s so good! 😋 Perfect with chili or to enjoy on its own!
Key Ingredients & Substitutions
Yellow Cornmeal: This is the star of your cornbread! It’s what gives it that lovely corn flavor and texture. If you’re out of cornmeal, you can substitute with finely ground corn flour, but the texture will vary slightly.
All-Purpose Flour: You can use whole wheat flour as a healthier swap, but keep in mind it can yield a denser cornbread. I personally love to mix half all-purpose and half whole wheat for added flavor!
Buttermilk: Buttermilk adds moisture and a rich flavor. If you don’t have any, mix 1 cup of milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. It works perfectly!
Unsalted Butter: This gives a delicious richness to the cornbread. If you want a dairy-free option, use coconut oil or a vegan butter substitute instead.
How Can I Get a Perfectly Crispy Skillet Cornbread?
Getting that crispy edge is all about how you prepare your skillet. First, heat your cast-iron skillet in the oven before pouring in the batter. This ensures a nice crust.
- Be cautious when handling hot skillet; use oven mitts!
- Swirl the melted butter in the skillet so it coats the bottom well.
- Once the batter is in, don’t hesitate to bake it right away. Freshly poured batter on a hot skillet works magic!
Trust me, using a hot skillet will give you that delightful crunch you’re looking for. Enjoy your homemade cornbread! 🎉
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 skillet)
Time Needed:
This Skillet Cornbread recipe takes about 10 minutes to prepare and 20-25 minutes to bake. When you combine the cooking and cooling times, you’re looking at around 40-45 minutes from start to finish. Perfect for a quick side dish or snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Skillet:
Start by preheating your oven to 425°F (220°C). While that’s warming up, place a 10-inch cast-iron skillet inside the oven. Heating the skillet while the oven warms up helps give the cornbread a lovely crispy crust!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to make sure everything is mixed well. This is the foundation of your cornbread!
3. Combine the Wet Ingredients:
In another bowl, whisk together the buttermilk and eggs until smooth. This mixture adds richness and moisture. After that, pour the wet ingredients into the bowl with the dry ingredients and give it a gentle stir—just until combined. Don’t overmix; it’s okay if there are a few lumps!
4. Prepare the Skillet:
Carefully remove the hot skillet from the oven (remember, it’s very hot!). Add the melted butter to the skillet, swirling it around to cover the bottom and sides. This will give your cornbread a delicious buttery flavor!
5. Bake the Cornbread:
Pour the batter into the hot skillet and spread it out evenly. Then, pop it back into the oven. Bake for about 20-25 minutes, or until the top is a lovely golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve:
Once done, take the skillet out and let the cornbread cool for just a few minutes. Then, slice it into wedges and serve warm with a pat of butter on top. Enjoy every bite!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to create a homemade buttermilk substitute.
How Should I Store Leftover Cornbread?
Once cooled, wrap leftover cornbread tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. Just make sure to bring it back to room temperature before serving!
Can I Freeze Skillet Cornbread?
Yes, you can freeze cornbread! Wrap slices tightly in plastic wrap or foil, then place them in a zip-top freezer bag. It will keep well in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it in the oven.
What Can I Add to the Cornbread for Extra Flavor?
There are plenty of tasty additions! Consider adding 1 cup of shredded cheese, cooked bacon bits, or chopped jalapeños for a savory kick. You can also mix in some corn kernels or diced herbs for added flavor and texture!
