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Skillet Cornbread

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A classic Southern-style skillet cornbread that’s golden, crispy on the edges, and tender on the inside — perfect as a side for chili, soups, or BBQ.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons vegetable oil (for greasing skillet)

Instructions

  1. Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet in the oven to heat while you prepare the batter.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
  6. Pour the batter into the hot skillet and spread evenly.
  7. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Allow to cool slightly, slice into wedges, and serve warm with butter or honey if desired.

Notes

  • Preheating the skillet ensures a crispy crust.
  • Use coarse-ground cornmeal for extra texture.
  • Leftovers can be wrapped and stored for up to 2 days at room temperature.

Nutrition

Find it online: https://ukfinda.com/skillet-cornbread/