My skillet cornbread recipe is a simple, slightly sweet and very delicious. Buttery, fluffy, warm cornbread wedges are perfect with Chili con Carne, Pinto Beans, in stuffings, or all by themselves. Baked in a cast-iron skillet, there is a delicious brown crust on every wedge of yummy cornbread goodness.
Skillet Cornbread Recipe
Skillet Cornbread
Equipment
- 10-inch cast-iron skillet
- cooling rack
- cutting board
- kitchen knife
Ingredients
- 1 ¼ cup yellow cornmeal
- 1 ¼ cup all-purpose flour
- 2 Tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp coarse salt
- 1 large egg
- 1 ¾ cup buttermilk
- 4 Tbsp unsalted butter
Instructions
- Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.1 1/4 cup yellow cornmeal, 1 1/4 cup all-purpose flour, 2 Tbsp sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/4 tsp coarse salt
- In a separate bowl, whisk together egg and buttermilk1 large egg, 1 3/4 cup buttermilk
- Add the wet ingredients to the dry ingredients, then stir to combine. Leave the batter lumpy, don't over-mix.
- Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in the oven while it is heating up.4 Tbsp unsalted butter
- Remove the skillet; swirl to coat bottom and sides with the melted butter.
- Pour in the batter, then return to the oven.
- Bake for 20 to 25 minutes, then remove from the oven.
- Insert a toothpick into the cornbread, then remove it. If the toothpick comes out clean, the cornbread is done. If it has some batter on it, it's not yet done. Bake for a few minutes longer, if necessary.
- Invert onto a cooling rack, and allow the cornbread to cool.
- Invert the cornbread again for proper presentation.
- Cut the cornbread into wedges, and enjoy! It tastes great as it is, and especially with a pat of butter and maybe some drizzled honey.
PRIVATE NOTES
Nutrition
More Information
Smooth or Lumpy?
If you mix the batter until smooth, the finished cornbread will have a smooth finish. It will taste about the same, but leaving it lumpy results in a slightly better texture, and a slightly more rustic appearance.
Lots of Uses!
Skillet Cornbread is very versatile. It is terrific all by itself, but it is especially delicious when served along side, or within other recipes.
Use for Stuffings
Cornbread is an excellent ingredient for stuffings. Cut it into cubes, and mix it with cubed French bread, Italian bread, onions, celery, herbs, and Turkey stock to make an excellent Turkey Dressing.
Serve With Beans
I love serving cornbread with beans. It works great with Red Beans and Rice, Black Eyed Peas, or Frijoles Charros. A wedge of skillet cornbread topped with pinto beans, chopped onions, shredded cheese and a dash of hot sauce makes a meal I call The Ranch Hand Special. It’s simple and delicious!
Serve with Chili
Skillet cornbread is fantastic in Chili con Carne. Top a wedge of cornbread with chili, shredded cheddar, sliced jalapeños, a dollop of sour cream, some cilantro and a wedge of lime. You’ll think you died and woke up in Tex-Mex heaven! Muy Fabuloso!
Related Recipes
Chili con Carne
Black Eyed Peas for Luck!
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