Skillet cornbread is a classic comfort food that delivers warm, buttery, and slightly crispy-edged bread in just about 30 minutes. Its rich, corny flavor and tender crumb make it the perfect side dish for chili, barbecue, or a hearty stew. This recipe is straightforward, requiring minimal ingredients and equipment, making it an ideal choice for both beginner and experienced cooks looking for a quick, homemade bread option.
Ingredients
- 1 cup (120g) yellow cornmeal
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk* or milk + 1 tablespoon vinegar/lemon juice
- 2 large eggs
- 4 tablespoons (60g) unsalted butter, melted
- Additional butter or oil for greasing the skillet
*If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until slightly curdled.
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats to ensure it gets hot enough for a crispy crust.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined. This ensures even distribution of leavening and seasonings.
- In a separate medium bowl, whisk the eggs until smooth. Add the buttermilk (or milk-vinegar mixture) and melted butter, whisking until fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps are okay, as overmixing can make the bread dense.
- Carefully remove the hot skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat the bottom and sides. Be cautious, as the skillet will be very hot.
- Pour the batter into the hot skillet, spreading it evenly with a spatula. The batter should sizzle as it hits the hot surface, which helps develop a crispy crust.
- Place the skillet back into the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet from the oven and let the cornbread cool for about 5 minutes. For a crispier crust, you can serve it directly from the skillet, or transfer it to a wire rack to cool slightly.
- Slice and serve warm. Optionally, brush with extra butter for added richness.
Tips
- Substitutions for buttermilk: If you don’t have buttermilk, use the milk and vinegar/lemon juice method described above. You can also use plain yogurt thinned with a little milk for a similar tang.
- Skillet choice: A well-seasoned cast-iron skillet provides the best crust and even heat distribution. If you don’t have one, a metal ovenproof skillet or a baking dish can work, but the crust may differ slightly.
- Prevent overmixing: Mix just until the ingredients are combined. Overmixing can lead to dense, tough cornbread. Lumps are fine and expected.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. To reheat, microwave for 20-30 seconds or warm in a 350°F (175°C) oven wrapped in foil.
- Freezing: Wrap cooled cornbread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature or reheat directly from frozen.
- Common mistake: Not preheating the skillet can result in a less crispy crust. Always heat the skillet thoroughly before adding the batter for the best texture.
Serving Suggestions
This skillet cornbread is incredibly versatile. Serve it warm alongside chili, hearty stews, or barbecued meats. It also makes a great base for toppings like honey, butter, or chili. For a sweeter variation, add a handful of corn kernels or a sprinkle of shredded cheddar cheese to the batter before baking. Leftovers can be sliced and toasted for breakfast or snacks, making this recipe a reliable staple in your kitchen repertoire.
Related
- hoppin john recipe
- How do i know if there is food in my wisdom tooth hole?
- How long is open milk good for?