Description
This Southern Skillet Cornbread recipe delivers a classic, golden-brown cornbread with a crispy crust and tender, moist interior. Made with a simple blend of cornmeal, flour, buttermilk, and baking essentials, it starts on the stovetop to form a flavorful crust before finishing in the oven. Perfect as a comforting side dish to any meal.
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 oil (vegetable or canola) for the skillet
Instructions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Meanwhile, heat 2 tablespoons of oil in a cast iron skillet over medium heat on the stovetop to get it hot and ready.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt, stirring to evenly distribute all the dry components.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, and milk until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined to avoid overmixing, which can toughen the cornbread.
- Add Oil to Batter: Add 1/4 cup vegetable or canola oil into the batter and mix well to incorporate, enhancing moisture and richness.
- Prepare the Skillet: Ensure the skillet’s oil is hot and shimmering. Quickly pour the batter into the hot skillet, spreading evenly.
- Level the Batter: Gently shake the skillet side to side to level the batter and help develop a crispy crust on the edges and bottom.
- Cook on Stovetop: Cook the batter on the stovetop over medium heat for 2–3 minutes. This step starts the crust formation before baking.
- Bake in Oven: Transfer the skillet to the preheated oven and bake for 30–45 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove the skillet from the oven and let the cornbread cool for a few minutes. Slice into quarters and serve warm with butter for a delicious Southern treat.
Notes
- Use a well-seasoned cast iron skillet for best crust and even heat distribution.
- Do not overmix the batter to keep the cornbread tender and light.
- Baking times may vary depending on oven; start checking for doneness around 30 minutes.
- Serve warm with butter, honey, or your favorite savory sides.
- For a spicier variation, add diced jalapeños or corn kernels to the batter.
