This skillet cornbread is warm and fluffy, easy to make, and perfect with any meal. Just mix up the simple ingredients and bake in a hot skillet for a golden crust!
Honestly, there’s nothing quite like breaking into a piece fresh from the oven. It’s like a warm hug on your plate! I love enjoying it with a big scoop of butter melting right on top. 😋
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal is best for this recipe as it gives cornbread its classic flavor and texture. If you can’t find yellow cornmeal, white cornmeal can be a suitable substitute.
Buttermilk: Buttermilk adds a lovely tang and moisture. If you’re out, you can mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, letting it sit for a few minutes as a quick alternative.
Butter: Unsalted butter is typically used for control over the salt level. If you’re trying to cut back on dairy, you could use a plant-based butter or oil instead.
Sugar: While granulated sugar sweetens the cornbread nicely, consider using honey or maple syrup for a different flavor. Just adjust the liquid ingredients slightly since both are liquid sweeteners.
How Do I Ensure My Cornbread Is Perfectly Fluffy?
To make sure your cornbread turns out fluffy, pay special attention to mixing. When combining the wet and dry ingredients, mix until they’re just combined. Overmixing can lead to dense bread because it develops the gluten in the flour.
- Use a whisk to blend dry ingredients thoroughly before adding wet ones.
- Mix only until there are no dry spots. Some lumps are okay!
Also, preheating the skillet is key. This creates a nice outer crust and helps the bread rise well while baking!
How to Make Skillet Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup (4 tablespoons) unsalted butter, melted, plus extra for the skillet
How Much Time Will You Need?
This skillet cornbread recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. In no time, you’ll have a delicious golden-brown cornbread ready to serve!
Step-by-Step Instructions:
1. Preheat and Prepare the Skillet:
Start by preheating your oven to 425°F (220°C). While that’s heating, place a 9-inch cast iron skillet inside the oven. This will help create that lovely crispy crust.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until everything is blended nicely.
3. Combine Wet Ingredients:
In another bowl, whisk together the buttermilk and eggs until well combined. Then, add the melted butter and whisk again until smooth and bubbly.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl of dry ingredients. Gently stir the mixture just until combined—make sure not to overmix. A few lumps are perfectly okay!
5. Prepare the Skillet:
Using oven mitts, carefully take the hot skillet out of the oven. Add a little extra butter to the skillet and swirl it around to coat the bottom and sides.
6. Pour the Batter:
Pour your cornbread batter into the hot skillet, spreading it out evenly. It’s important to do this step quickly so that the batter hits the hot surface.
7. Bake the Cornbread:
Return the skillet to the oven and bake for about 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Once baked, remove the skillet from the oven and let it cool slightly before slicing. Enjoy it warm with extra butter if desired!
This skillet cornbread features a crispy crust and a soft, buttery inside—a delightful addition to any meal or a cozy snack on its own!
Can I Use Regular Milk Instead of Buttermilk?
Absolutely! If you don’t have buttermilk, you can create a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour, and it will work just fine in this recipe!
How Do I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.
What Can I Serve with Skillet Cornbread?
Skillet cornbread pairs wonderfully with chili, soups, or barbecued meats. You can also serve it as a side dish with greens or enjoy it with butter and honey for a sweet treat!
Can I Add Ingredients to the Batter?
Yes, feel free to mix it up! You can add ingredients like shredded cheese, cooked bacon, or diced jalapeños for a savory kick. Just make sure not to add too much moisture, or the texture might change!
