This skillet cornbread is warm, buttery, and super easy to make! The crispy edges and soft center make it a perfect side for any meal. Plus, it bakes right in the skillet!
Whenever I make this, I can’t help but smile. It’s great with chili or just slathered with honey butter. Who can resist that combo? 😊
I love how quickly this cornbread comes together. Just mix the ingredients, pour it in the hot skillet, and in no time, you’ve got a tasty treat to share—or keep to yourself! 😄
Key Ingredients & Substitutions
Yellow Cornmeal: This is the star of the show! It gives the cornbread its signature flavor. If you can’t find yellow cornmeal, white cornmeal works just as well.
All-Purpose Flour: Helps bind everything together. If you’re looking for a gluten-free option, use a gluten-free all-purpose flour blend.
Sugar: Adding sugar is optional, but it balances the corn’s natural flavor. If you want a more savory cornbread, omit it or use honey for sweetness!
Milk or Buttermilk: Buttermilk adds a lovely tang. If you don’t have buttermilk, mix milk with a teaspoon of vinegar or lemon juice to mimic its acidity.
Vegetable Oil or Butter: Both work well, but I prefer melted butter for that rich taste. You can also substitute olive oil or coconut oil if needed.
What’s the Best Technique for Using a Cast-Iron Skillet?
Using a cast-iron skillet for cornbread creates a fantastic crispy crust. Here’s how to make the most of it:
- Always preheat your skillet in the oven; this ensures the batter starts cooking immediately for that crunchy edge.
- Swirl melted butter in the skillet before adding the batter. It adds flavor and prevents sticking.
- Be cautious, as the skillet will be incredibly hot! Grab it with oven mitts to avoid burns.
Getting your skillet right adds amazing texture to the cornbread!
Skillet Cornbread
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a slightly sweet cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (or buttermilk for richer flavor)
- 2 large eggs
- 1/4 cup vegetable oil or melted butter, plus extra for skillet
- 2 tablespoons unsalted butter (for melting in skillet)
Time Estimate:
This skillet cornbread recipe takes approximately 10 minutes to prepare and 20-25 minutes to bake. Total time: about 35 minutes.
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it’s heating, place a 9-inch cast-iron skillet in the oven. This will help give your cornbread a deliciously crispy crust.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar (if you’re using it), baking powder, and salt until everything is well combined. This creates the base for your cornbread!
3. Combine the Wet Ingredients:
In another bowl, whisk the eggs with the milk and the 1/4 cup of vegetable oil or melted butter. Keep whisking until the mixture is smooth and blended together.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this will keep your cornbread nice and tender.
5. Prepare the Skillet:
Once your oven is preheated, use oven mitts to carefully remove the hot skillet. Add the 2 tablespoons of butter to the skillet and swirl it around. This will melt the butter and coat the bottom and sides of the skillet, giving your cornbread great flavor and preventing sticking.
6. Pour in the Batter:
Immediately pour the cornbread batter into the hot skillet, spreading it out evenly. This helps ensure that the cornbread cooks evenly.
7. Bake:
Place the skillet back in the oven and bake for about 20-25 minutes. Keep an eye on it; when the top is golden brown and a toothpick inserted in the center comes out clean, it’s ready!
8. Cool and Serve:
Once baked, remove the skillet from the oven and let the cornbread cool for about 5 minutes. This makes it easier to slice. Serve warm, with extra butter or honey, if you like.
This recipe gives you a classic cornbread with a crispy, golden crust and a moist, tender center. Enjoy your delicious skillet cornbread! 😊
Can I Use Different Milk in This Recipe?
Absolutely! You can substitute whole milk with buttermilk for a richer flavor. If you don’t have either on hand, any milk alternative like almond or oat milk will work; just be mindful that it may slightly alter the flavor.
What Should I Do If My Cornbread Is Too Crumbly?
If your cornbread turns out too crumbly, it might be due to not enough moisture or overmixing the batter. Ensure you’re accurately measuring your liquids, and try mixing just until combined to maintain that tender texture!
How to Store Leftovers?
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread tightly in plastic wrap and refrigerate it for up to a week. Reheat slices in the microwave or oven before serving.
Can I Add Add-Ins to the Cornbread?
Definitely! You can add corn kernels, jalapeños, shredded cheese, or herbs for extra flavor. Just fold in the add-ins gently after mixing the wet and dry ingredients to keep the cornbread moist and fluffy.