Description
Classic Skillet Cornbread is a Southern favorite featuring a crispy golden crust and a tender, moist interior. This buttery, quick-to-make cornbread pairs perfectly with hearty meals like chili, barbecue, and soups, bringing a comforting and satisfying side to any table.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 4 tablespoons (1/4 cup) unsalted butter, melted plus extra for skillet
Instructions
- Preheat and Prepare the Skillet: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat. This ensures a crispy golden crust when the batter is poured in.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat the egg with the buttermilk and melted butter. The acidity in the buttermilk activates the baking powder for fluffiness, while butter adds richness.
- Stir Batter Together: Pour the wet ingredients into the dry mix and gently fold until just combined. Avoid overmixing to keep the cornbread tender and light.
- Pour Batter into Hot Skillet: Carefully remove the hot skillet from the oven and pour the batter evenly into it. The butter sizzling in the skillet will create the signature crispy crust immediately.
- Bake Until Golden Brown: Bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let cool slightly before slicing and serving.
Notes
- Always preheat the cast-iron skillet to get a crispy golden crust.
- Use fresh cornmeal for best flavor and texture.
- Stir batter just until combined to avoid tough cornbread.
- Pour melted butter into the skillet before adding batter for a crisp, buttery edge.
- Check doneness with a toothpick near the end of baking to prevent drying out.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of recipe)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cornbread, skillet cornbread, Southern cornbread, quick cornbread, buttermilk cornbread, easy side dish