Simple Skillet Cornbread
This rustic, not-too-sweet cornbread is baked to perfection in a cast-iron skillet, offering a delightfully crispy crust and tender crumb. It's the ideal accompaniment to hearty chilis, stews, or a fresh, vibrant salad.
For 8 servings
Preheat your oven to 400°F (200°C). Place a 9 or 10-inch cast iron skillet inside the oven as it preheats and allow it to heat for at least 10-15 minutes.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar until well combined.
In a separate medium bowl, whisk together the buttermilk, large egg, and 4 tablespoons of melted butter until smooth.
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough cornbread.
Carefully remove the hot skillet from the oven using oven mitts. Add about 1 tablespoon of butter to the hot skillet and swirl it around to coat the bottom and sides thoroughly. The butter should sizzle immediately.
Pour the cornbread batter evenly into the hot, buttered skillet. The hot skillet will immediately start to cook the bottom of the batter, creating that desirable crispy crust.
Return the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Once baked, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for 5-10 minutes before slicing into wedges and serving warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overmix the batter: Overmixing develops gluten in the flour, leading to a tough, dense cornbread. Mix until just combined, even if there are a few lumps.
- 2Use a hot skillet: Preheating your cast iron skillet in the oven before adding the batter is crucial for achieving that signature crispy, golden-brown crust.
- 3Buttermilk substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk. Let it sit for 5 minutes before using.
- 4Check for doneness: A toothpick inserted into the center should come out clean. If it's still wet, bake for a few more minutes.
Adapt it for your goals.
Cheesy Cornbread
Fold in 1 cup of shredded sharp cheddar cheese or a Mexican blend into the batter before pouring it into the skillet for a savory, gooey addition.
Jalapeño CornbreadJalapeño Cornbread
Add 1-2 finely diced fresh or pickled jalapeños (seeds removed for less heat) to the batter for a subtle spicy kick.
Sweet CornbreadSweet Cornbread
Increase the granulated sugar to 1/4 cup and add 1/2 cup of fresh or frozen (thawed) corn kernels to the batter for a sweeter, more textured version.
Why this is on our healthy list.
Whole Grains
Cornmeal provides whole grains, which are a good source of fiber, supporting digestive health and helping to regulate blood sugar levels.
Calcium from Buttermilk
Buttermilk contributes calcium, essential for strong bones and teeth, and also contains probiotics that can benefit gut health.
Energy Boost
The combination of carbohydrates from cornmeal and flour provides sustained energy, making it a satisfying and filling side dish.
Frequently asked questions
While a cast iron skillet is highly recommended for its superior heat retention and crispy crust, you can use an 8x8 inch baking dish or a 9-inch round cake pan. Just be sure to grease it well and preheat it in the oven for a similar effect, though the crust may not be as pronounced.
