Description
This classic Southern Skillet Cornbread recipe features a crispy golden crust with a tender, moist interior. Made with yellow cornmeal, buttermilk, and baked in a cast iron skillet, it’s perfect as a comforting side dish for any meal. The combination of stovetop and oven cooking ensures a beautifully textured cornbread, ideal for serving warm with butter.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
- 1/2 tsp baking soda
Wet Ingredients
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/4 cup vegetable or canola oil (for the batter)
For Cooking
- 2 tbsp vegetable or canola oil (for the skillet)
Instructions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C) to prepare for baking. At the same time, heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop until hot.
- Mix Dry Ingredients: In a large bowl, thoroughly combine the yellow cornmeal, all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a smaller separate bowl, whisk together the whole egg, buttermilk, and milk until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Add Oil to Batter: Incorporate 1/4 cup of vegetable or canola oil into the batter and mix it evenly to add moisture and richness.
- Prepare the Skillet: Ensure the oil in the cast iron skillet is hot before pouring in the batter; this helps create a crispy crust on the cornbread.
- Pour and Level Batter: Pour the prepared batter into the hot skillet, then gently shake or tilt the skillet to evenly distribute and level out the batter.
- Cook on Stovetop: Cook the batter on the stovetop over medium heat for 2 to 3 minutes. This step starts forming a crust on the bottom of the cornbread.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 30 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve: Remove the skillet from the oven, let the cornbread cool slightly, slice into quarters, and serve warm with butter for a delicious Southern treat.
Notes
- Use a cast iron skillet for best crispy crust results.
- Do not overmix the batter to maintain a tender crumb.
- Check for doneness by inserting a toothpick into the center; it should come out clean.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Serve cornbread warm with butter, honey, or your favorite chili or stew.
