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Skillet Cornbread

A deliciously moist and tender cornbread with a rich, buttery crust, cooked to perfection in a cast iron skillet—no more dry cornbread disasters!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cornbread Ingredients
  • 1 cup cornmeal Use coarse or fine cornmeal depending on preference.
  • 1 cup buttermilk For a classic tang, substitute with regular milk and add lemon juice if needed.
  • 1/4 cup granulated sugar Adjust based on the sweetness of your cornbread.
  • 2 large eggs Beaten.
  • 1/2 cup unsalted butter Browned in the skillet before adding to the batter.
  • 1 cup all-purpose flour Can use gluten-free flour. Ensure baking powder is gluten-free.
  • 1 tbsp baking powder Make sure it's gluten-free if needed.
  • 1/2 tsp salt Optional.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a cast iron skillet, melt the butter over medium heat until it browns and smells nutty. Be careful not to burn it.
  3. In a bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
  4. In another bowl, whisk together the buttermilk and eggs, then add the browned butter (reserve a bit for greasing the skillet).
  5. Fold the wet ingredients into the dry ingredients until just combined; the batter should be lumpy.
  6. Pour the batter into the hot, greased skillet and bake in the oven for 20-25 minutes.
Finishing
  1. Check the cornbread by inserting a toothpick; it should come out clean.
  2. Let the cornbread rest before slicing it up to retain moisture.

Notes

For best results, use a cast iron skillet. Adjust the baking time based on the skillet size. This cornbread is delicious without additional butter, or you can add honey or maple syrup on top once baked.