Description
This classic Skillet Cornbread recipe features a golden, tender crumb made from a mix of yellow cornmeal and all-purpose flour. Baked in a hot cast iron skillet, it develops a crispy crust that perfectly complements its soft interior. Easy to prepare and versatile, this cornbread pairs wonderfully with soups, stews, and barbecue dishes.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Wet Ingredients
- 1 ⅓ cups buttermilk
- ⅓ cup salted butter, melted and cooled slightly
- 2 large eggs, well beaten
- 1 tablespoon vegetable shortening (such as Crisco; lard or bacon grease can be substituted)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and place a 9-inch cast iron skillet inside to heat up. Heating the skillet beforehand ensures a crispy crust on the cornbread.
- Mix dry ingredients: In a large bowl, combine the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, and kosher salt. Stir these together to distribute the leavening and seasonings evenly.
- Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, melted butter, and beaten eggs until fully incorporated and smooth.
- Make the batter: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to maintain a tender crumb; the batter should have no visible dry flour patches but still be slightly lumpy.
- Prepare the skillet: Carefully remove the hot skillet from the oven—it will be very hot. Add the vegetable shortening and swirl it around the pan to coat the bottom and sides evenly. This adds flavor and helps prevent sticking.
- Bake the cornbread: Pour the batter into the prepared skillet and spread it evenly. Return the skillet to the oven and bake for 15 to 18 minutes, or until the top is golden brown, the edges start pulling away from the skillet, and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the skillet for about 10 minutes before slicing it into wedges. Serve warm or at room temperature for best flavor.
Notes
- Work the batter as little as possible to keep the cornbread tender.
- This recipe is a great base to customize with additions like chopped jalapeños, shredded cheddar cheese, or cooked bacon bits.
- Best enjoyed slightly warm or at room temperature. Reheat slices in the microwave or oven as needed.
- Store cornbread at room temperature for up to 5 days or freeze for up to 3 months for longer preservation.
- Refer to FAQ and ingredient notes for possible substitutions and tips.
Nutrition
- Serving Size: 1 wedge (1/8 of skillet)
- Calories: 210
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
