Description
This Southern skillet cornbread recipe is the perfect addition to any meal, offering a crisp golden crust and a moist, tender inside. Made with buttermilk and without sugar, this classic Southern cornbread stays true to its old-fashioned roots. Baked in a cast iron skillet, it develops a rich, savory flavor with the perfect crispy edges. Serve it alongside chili, stew, or barbecue for a comforting, homemade touch.
Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/2 tsp baking soda
- 1/4 cup vegetable or canola oil (for the batter)
- 2 tbsp oil (for the skillet)
Instructions
- Preheat and Heat Skillet
- Preheat the oven to 375°F–400°F (190°C–200°C).
- Heat 2 tbsp oil in a cast iron skillet over medium heat on the stovetop.
- Mix Dry Ingredients
- In a large bowl, combine cornmeal, flour, baking powder, and salt.
- Mix Wet Ingredients
- In a smaller bowl, whisk together the egg, buttermilk, milk, and baking soda.
- Combine Wet and Dry Ingredients
- Pour the wet mixture into the dry ingredients. Stir until just combined.
- Add 1/4 cup oil to the batter and mix well.
- Prepare the Skillet
- Ensure the oil in the skillet is hot before pouring in the batter.
- Shake the skillet gently to level out the batter, helping to create the crispy crust.
- Cook and Bake
- Cook on the stovetop for 2–3 minutes to start forming the crust.
- Transfer to the preheated oven and bake for 30–45 minutes, or until golden brown.
- Serve
- Remove from the oven, slice into quarters, and serve warm with butter.
Notes
- For extra crispy cornbread, ensure your cast iron skillet is well-heated before adding the batter.
- For a richer taste, use melted butter instead of oil.
- For a fluffier texture, avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
