Skillet Cornbread Recipe | Cast Iron Cornbread
If you love warm, buttery cornbread with a crisp golden crust and tender interior, this Skillet Cornbread recipe is your new best friend!
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Servings: 8 servings
Calories: 260kcal
Ingredients
- 1 cup Yellow Cornmeal
- 1 cup All Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 tbsp Granulated Sugar
- 1 1/4 cups Buttermilk
- 2 Eggs
- 6 tbsp Unsalted Butter reserve two for greasing the pan
Instructions
- 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.
- Mix the Dry Ingredients. In a large mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Whisk to distribute the ingredients evenly.
- 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.
- Combine Wet and Dry Ingredients. Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 260kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Fiber: 2g | Sugar: 5g