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–+ servings
A wedge of skillet cornbread.

Skillet Cornbread

Simple delicious cornbread baked in a cast-iron skillet.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 8 people
Calories 269 kcal

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
    Thoroughly combine the dry ingredients.
  • In a separate bowl, whisk together egg and buttermilk
    1 large egg, 1 3/4 cup buttermilk
    In a separate bowl, whisk together the buttermilk and egg.
  • Add the wet ingredients to the dry ingredients, then stir to combine. Leave the batter lumpy, don't over-mix.
    Pour the egg mixture into the dry mixture, and stir to combine. Allow the batter to remain a bit lumpy.
  • 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
    Put a cast-iron pan with butter into the oven while preheating.
  • Remove the skillet; swirl to coat bottom and sides with the melted butter.
    When butter has melted, remove the skillet from the oven and swirl to thoroughly coat the skillet with melted butter.
  • Pour in the batter, then return to the oven.
    Pour the batter into the hot, buttered skillet. Tap it gently with a spatula to allow it to settle into the pan.
  • Bake for 20 to 25 minutes, then remove from the oven.
    Skillet cornbread, hot 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.
    Test the cornbread for doneness by inserting a toothpick. If it comes out clean, the cornbread is done.
  • Invert onto a cooling rack, and allow the cornbread to cool.
    Invert the skillet onto a rack, to allow the cornbread to cool.
  • Invert the cornbread again for proper presentation.
    Invert the cornbread again, so that it is top-side up.
  • 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.
    A wedge of skillet cornbread.

Nutrition

Calories: 269kcal | Carbohydrates: 39g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 576mg | Potassium: 181mg | Fiber: 3g | Sugar: 6g | Vitamin A: 291IU | Calcium: 114mg | Iron: 2mg
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