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Skillet Cornbread Recipe

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4.3 from 8 reviews

This classic Skillet Cornbread recipe delivers a golden, crispy crust with a tender, moist crumb inside. Made with yellow cornmeal, buttermilk, and a hint of butter, it is cooked first on the stovetop in a hot iron skillet, then finished in a 450˚F oven until perfectly browned. Ideal as a comforting side dish for any Southern or American-style meal.

Ingredients

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Wet Ingredients

  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 large egg

Fat

  • 1/4 cup butter or shortening, divided (preferably butter)
  • 2 tablespoons butter or shortening, for the skillet

Instructions

  1. Preheat Oven and Combine Dry Ingredients: Preheat your oven to 450˚F. In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, salt, and baking powder until evenly combined.
  2. Mix Wet Ingredients: In a separate measuring cup or bowl, combine the buttermilk, milk, and egg. Stir well with a fork. Add the baking soda and stir again to incorporate.
  3. Combine Wet and Dry Mixtures: Pour the milk and egg mixture into the bowl with the dry ingredients. Stir gently with a fork until just combined, ensuring not to overmix for tender cornbread.
  4. Add Melted Butter to Batter: In a small bowl, melt 1/4 cup of butter. Slowly pour the melted butter into the batter, stirring until just combined to enrich the batter and add moisture.
  5. Prepare the Skillet: Heat an iron skillet over medium heat and melt the remaining 2 tablespoons of butter in it. Once the butter is sizzling, pour in the batter and spread it evenly across the skillet surface. You should hear a sizzle, indicating the skillet is hot.
  6. Cook on Stovetop: Allow the batter to cook on the stovetop for approximately one minute. This step helps form a crust on the bottom before baking.
  7. Bake Until Golden: Transfer the skillet to the preheated oven and bake the cornbread for 20 to 25 minutes until the top is golden brown and the edges are crispy. Insert a toothpick to check for doneness—it should come out clean.
  8. Serve: Remove from oven and let cool slightly before slicing. Serve warm for the best flavor and texture.

Notes

  • Use an iron skillet for authentic crispy edges and even heat distribution.
  • If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Do not overmix the batter to avoid tough cornbread.
  • Cooking the batter slightly on the stovetop before baking is key to a crispy bottom crust.
  • This recipe yields 12 servings, making it perfect for a larger group or leftovers.

Find it online: https://lauracooks.com/skillet-cornbread-recipe/