Description
This Southern Skillet Cornbread recipe delivers a classic, golden-brown cornbread with a crispy crust and tender crumb, made using a traditional cast iron skillet. Combining cornmeal with buttermilk and baking powder, this cornbread is a comforting side perfect for pairing with hearty southern dishes, bringing a touch of authentic southern flavor to your table.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
Wet Ingredients
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/2 tsp baking soda
- 1/4 cup vegetable or canola oil (for the batter)
Additional
- 2 tbsp oil (for the skillet)
Instructions
- Preheat and Heat Skillet: Preheat your oven to between 375°F and 400°F (190°C–200°C). Heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine 1 cup of cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon of salt. Stir well to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together 1 whole lightly beaten egg, 1 cup of buttermilk, 1/2 cup milk, and 1/2 teaspoon baking soda until fully blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir gently just until combined to avoid overmixing, which can toughen the cornbread.
- Add Oil to Batter: Stir in 1/4 cup of vegetable or canola oil into the batter to add moisture and richness.
- Prepare the Skillet: Ensure the oil in the heated cast iron skillet is hot and shimmering before adding the batter. This step is crucial to develop a crispy crust.
- Pour and Level Batter: Pour the batter into the hot skillet and gently shake the skillet to level the batter evenly across the pan for consistent cooking.
- Sear on Stovetop: Let the batter cook on the stovetop for 2 to 3 minutes to start forming the crispy bottom crust before baking.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 30 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove the skillet from the oven and allow the cornbread to cool slightly. Slice into quarters and serve warm with butter, enjoying its crispy edges and tender center.
Notes
- Using a cast iron skillet is key for developing the classic crispy crust and even baking.
- Do not overmix the batter to keep the cornbread light and fluffy.
- Adjust baking time based on your oven; cornbread is done when a toothpick inserted comes out clean.
- Buttermilk can be substituted with milk plus 1 tablespoon vinegar or lemon juice if needed.
- Serve cornbread fresh and warm for the best texture and flavor.
