This Skillet Cornbread is warm, fluffy, and absolutely delicious! Made with simple ingredients like cornmeal and buttermilk, it’s perfect to enjoy with soups or chili.
I love how quick it is to whip up, and it bakes to a lovely golden crust. Plus, it’s pretty hard to resist the smell wafting through the kitchen. Cornbread heaven! 🍞✨
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal is ideal for a classic cornbread flavor. If you don’t have it, you could use white cornmeal or even a fine polenta for a different texture.
Flour: All-purpose flour provides structure. If you’re gluten-free, try using a gluten-free all-purpose blend instead, which works quite well in this recipe.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice into 1 cup of milk and let it sit for 5 minutes. This is a quick homemade substitute!
Eggs: They bind the ingredients and add fluffiness. For a vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let it sit to thicken).
Butter: Unsalted butter adds richness. Coconut oil or a vegan butter substitute works well if you’re looking for a dairy-free version.
How Do I Get the Perfect Golden Crust?
The key to a beautiful golden crust is to preheat your cast-iron skillet thoroughly. This step ensures the batter sizzles as soon as it hits the pan, which helps form that crispy edge.
- Preheat your oven first, placing the skillet inside while the oven warms up.
- When it’s time to bake, add a little butter to the hot skillet before pouring in the batter. This gives the bottom that nice crunch!
- Watch it closely while baking; every oven is different. Remove it once the top is golden and a toothpick comes out clean.
Enjoy your cornbread warm, and don’t forget the butter on top for that extra touch! 😊
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 unsalted butter, melted (plus extra for greasing skillet)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20 to 25 minutes to bake, for a total of around 35 to 40 minutes. It’s perfect for a quick side dish or a delightful snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, you need to preheat your oven to 425°F (220°C). While the oven is getting hot, place a 9-inch cast-iron skillet inside to heat up as well. This will give your cornbread a crispy bottom!
2. Mix the Dry Ingredients:
In a large mixing bowl, add the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Use a whisk to mix everything together so it’s well combined and fluffy.
3. Combine the Wet Ingredients:
In another bowl, combine the buttermilk, large eggs, and melted butter. Whisk them together until everything is nicely mixed. This is where you’ll get that creamy texture!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the cornbread tough. A few lumps are perfectly fine!
5. Prepare the Skillet:
Carefully remove the hot skillet from the oven (remember, it’s hot!). Add a tablespoon of butter to the skillet and let it melt, swirling it around to coat the bottom and sides. This adds flavor and prevents sticking.
6. Pour in the Batter:
Now, pour your cornbread batter into the hot skillet, spreading it out evenly. You should hear a nice sizzle as it hits the pan!
7. Bake it to Perfection:
Slide the skillet back into the oven and bake for 20 to 25 minutes. Keep an eye on it; you want it to turn golden brown and a toothpick inserted in the center should come out clean.
8. Cool and Serve:
Once out of the oven, let the cornbread cool for a few minutes. Then, slice it up and serve warm. It’s delicious on its own or with a pat of butter on top!
Enjoy your freshly baked skillet cornbread with your favorite dishes, and savor the delightful flavor and texture! 😊
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, just mix 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk and let it sit for about 5 minutes. This will give you a similar tang and acidity!
Can I Make Skillet Cornbread Gluten-Free?
Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose blend. Look for a blend that contains xanthan gum for the best results, and it should turn out just as fluffy!
How Should I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to 3 months—just thaw in the fridge before reheating!
Can I Add Extras to the Cornbread Batter?
Definitely! You can mix in extras like corn kernels, diced jalapeños, shredded cheese, or herbs for added flavor. Just be cautious not to add too much liquid, as this can affect the consistency of the batter.
