This skillet cornbread is warm, soft, and downright delicious! It’s made with simple ingredients like cornmeal and buttermilk, perfect for a cozy dinner.
You can’t beat the crispy edges that the skillet gives. I often pair mine with some chili or soup, and it really makes the meal feel special!
Key Ingredients & Substitutions
Yellow Cornmeal: This is the star of the cornbread. It gives the dish its distinctive flavor and texture. If you can’t find yellow cornmeal, white cornmeal works too. Just keep in mind that it might be slightly less sweet.
All-Purpose Flour: This adds structure to the cornbread. You can swap it with whole wheat flour for a denser texture or use gluten-free flour to accommodate gluten sensitivities. Just make sure it’s a 1:1 blend for the best results!
Buttermilk: It makes the cornbread moist and adds a tangy flavor. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes before using.
Unsalted Butter: This adds richness. If you’re looking to cut calories, you can substitute with vegetable oil or melted coconut oil. This will also keep it dairy-free.
How Do You Ensure Perfectly Cooked Cornbread in a Skillet?
Using a cast iron skillet helps achieve a crispy crust that complements the moist interior. Here’s how to get it right:
- Preheating the skillet in the oven is crucial. This step creates that wonderful crust as soon as the batter hits the hot skillet.
- Don’t overmix the batter! Just stir until everything is combined. Some lumps are okay.
- Monitor the cooking time closely. Ovens can vary, so check for doneness a few minutes early. A toothpick should come out clean, not wet or muddy.
Letting the cornbread cool a bit in the pan will help it set properly, making it easier to slice. Serve it warm with butter for a delightful finishing touch!
Skillet Cornbread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, in total, you can have your tasty skillet cornbread ready in about 40 minutes. Perfect for a quick side dish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). While it heats up, place a 9-inch cast iron skillet in the oven so it can get nice and hot.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until everything is evenly mixed.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk and eggs. Make sure you beat them well until everything is combined.
4. Combine Wet and Dry Mixtures:
Now, slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—it’s okay if there are a few lumps!
5. Prepare the Skillet:
When the oven is ready, carefully take out the hot skillet. Add the melted butter and give it a good swirl to coat the bottom and sides evenly. This creates that crispy crust we love.
6. Pour in the Batter:
Pour the cornbread batter into the hot skillet, using a spatula to smooth out the top if needed. The hot skillet will start to cook the edges right away!
7. Bake to Perfection:
Place the skillet back in the oven and bake for 20-25 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—it should come out clean.
8. Cool and Serve:
Once baked, let the cornbread cool in the skillet for a few minutes. Then slice it and serve warm. It’s amazing with a pat of butter on top!
This skillet cornbread is not only easy to make, but it also turns out golden brown, crisp on the edges, and soft inside. Perfect to accompany any meal or just as a snack!
Can I Use a Different Type of Flour?
Yes! While all-purpose flour is standard, you can use whole wheat flour or gluten-free flour as substitutes. Just ensure that the gluten-free flour is a 1:1 blend for the best results.
How Do I Store Leftovers?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to wrap it tightly before freezing!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5-10 minutes before using as a direct substitute.
How Can I Enhance the Flavor?
For an extra flavor boost, consider adding ingredients like shredded cheese, chopped jalapeños, or fresh herbs into the batter before baking. These additions can elevate your cornbread and make it even more delicious!
