SKILLET

CORNBREAD

PERFECT FOR SOUPS AND STEWS

TWOSLEEVERS.COM

WHY YOU'LL LOVE IT

If you love warm, buttery cornbread with a crisp golden crust and tender interior, this Skillet Cornbread recipe is your new best friend! Made in a cast-iron skillet for that signature crunch, it’s the perfect side dish for soups, chili, or a hearty BBQ meal.

TWOSLEEVERS.COM

INGREDIENTS

Cornmeal All-Purpose Flour Baking Powder Salt Sugar Buttermilk Eggs Unsalted Butter

TWOSLEEVERS.COM

Preheat Your Skillet

Preheat your oven to 400°F. Place the cast-iron skillet in the oven while it preheats. This ensures the skillet is hot enough to create a crispy crust.

TWOSLEEVERS.COM

Mix the Dry Ingredients

In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to distribute the ingredients evenly.

TWOSLEEVERS.COM

Combine the Wet Ingredients

In a separate bowl, whisk together buttermilk, eggs, and melted butter. Make sure the butter has cooled slightly to avoid cooking the eggs.

TWOSLEEVERS.COM

Prepare the Skillet

Carefully remove the preheated skillet from the oven and coat it with a thin layer of oil or butter to prevent sticking.

TWOSLEEVERS.COM

Add the Batter

Pour the batter into the hot skillet, spreading it evenly with a spatula. You should hear a satisfying sizzle as the batter hits the skillet.

TWOSLEEVERS.COM

Bake

Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

TWOSLEEVERS.COM

Cool and Serve

Allow the cornbread to cool in the skillet for 5 minutes before slicing. Serve warm with butter, honey, or your favorite topping.

TWOSLEEVERS.COM