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**Skillet Cornbread**
dinner

**Skillet Cornbread**

**Skillet Cornbread**

⏱️

Cook Time

35 min

🔥

Difficulty

Medium

📂

Category

dinner

Recipe Details

Skillet Cornbread

Updated March 5, 2025

Recipe Description

A timeless skillet cornbread with a crispy, golden exterior and tender, moist interior. This classic dish combines traditional Southern techniques with a modern emphasis on texture and flavor, perfect for sharing at gatherings or enjoying with a bowl of chili, soup, or a simple cup of coffee.

Time Breakdown

  • Prep Time: 5 minutes

  • Cook Time: 35 minutes

  • Total Time: 40 minutes

Ingredients

Dry Ingredients

  • 2 cups (305g) medium-ground cornmeal (preferably stone-ground for authenticity)

  • ¼ cup (32g) all-purpose flour (lightens texture and prevents dryness)

  • 4 teaspoons baking powder (leavening agent for rise)

  • 1½ teaspoons coarse kosher salt (adjust to taste)

Wet Ingredients

  • 1½ cups (360ml) buttermilk (see Ingredient Tips for brand selection)

  • 2 large eggs (room temperature for better emulsification)

  • 2 tablespoons sugar or honey (adjust sweetness to preference)

  • ¼ cup (60ml) vegetable oil (or bacon grease for richer flavor, per community suggestions)

Topping

  • Salted butter (melted, for finishing)

  • Flaky salt (e.g., Maldon) for sprinkling

Preparation Steps

Step 1: Preheat Oven and Skillet

Preheat the oven to 425°F (220°C). While the oven preheats, place a 9- or 10-inch cast-iron skillet in the oven to warm for 10–15 minutes. Pro Tip: For an extra crispy crust, heat the skillet on the stovetop over medium heat while the oven preheats, then transfer to the oven to finish heating.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until thoroughly blended. Ensure no lumps remain for uniform texture.

Step 3: Prepare Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, and sugar (or honey) until smooth. Use room-temperature eggs and buttermilk to speed up emulsification and prevent curdling.

Step 4: Mix Dry and Wet Ingredients

Gently fold the wet ingredients into the dry ingredients using a spatula, stopping just as the dry ingredients are moistened (small lumps are acceptable; overmixing creates a dense texture).

Step 5: Critical Oil Infusion

Remove the hot skillet from the oven. Turn the burner to medium-high heat, add the oil, and swirl the skillet to coat the entire interior (bottom and sides). This hot oil infusion creates a crispy crust and infuses the batter with rich flavor. Immediately pour the hot oil into the batter and whisk vigorously for 10–15 seconds to ensure full incorporation.

Step 6: Bake the Cornbread

Pour the batter into the hot, oil-coated skillet, spreading it evenly. Return the skillet to the oven and bake for 20–25 minutes, until the center is set (a toothpick inserted into the middle comes out clean or with a few moist crumbs) and the top is lightly golden brown.

Step 7: Rest and Serve

Remove the skillet from the oven and let the cornbread cool for 5 minutes. Loosen the edges with a spatula, then carefully flip it onto a plate (or serve directly in the skillet). Melt a small pat of salted butter on top and sprinkle with flaky salt. Slice and serve warm, or cool completely for crumble-topping options.

Chef’s Tips

Ingredient Enhancements

  • Buttermilk: Choose brands with no stabilizers (e.g., small-farm milk sources) for a tangy, tender crumb.

  • Alternative Fats: Bacon grease (rendered pork fat) or a blend of butter and bacon fat adds deep, savory notes.

Serving Ideas

  • Appalachian Style: Crumble day-old cornbread into a bowl, drizzle with local honey, and cover with milk/buttermilk to create "cornbread cereal."

  • Classic Pairings: Serve with chili, soup, or grilled meats. A tall glass of cold buttermilk complements the crumbly texture beautifully.

Storage & Reheating

Wrap leftovers tightly in foil and store at room temperature for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes for crisp edges, or microwave briefly for convenience.

Community Variations & Insights

  • Bacon Grease Love: "Three generations use bacon grease instead of oil. It’s a game-changer for flavor and texture!"

  • Stone-Ground Success: "Maine Grains stone-ground cornmeal (no sweeteners) with 2T honey = savory, perfectly balanced cornbread. Convection oven cuts baking time to 15 minutes."

  • Sorghum Twist: "Sorghum syrup instead of sugar gives this cornbread a rich, molasses-like depth—unbeatable Southern flavor!"

Note: The hot oil step is non-negotiable! Skipping it results in a soggy crust. For extra crispy edges, heat the skillet longer before adding oil.