This skillet cornbread is warm, fluffy, and so easy to whip up! Made with cornmeal and baked in a hot skillet, it gets a lovely golden crust that’s hard to resist.
Honestly, there’s nothing quite like dipping a piece of this cornbread into chili or soup. It’s my go-to for cozy meals, and let’s be real, I happily eat it plain, too! 😋
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives that classic cornbread flavor. If you can’t find it, you can use white cornmeal, but keep in mind it may be a bit less sweet. I also like to mix in a bit of stone-ground cornmeal for added texture!
Buttermilk: Buttermilk adds tang and moisture. If you don’t have buttermilk, a simple substitute is to mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Sugar: The sugar balances the savory flavor. If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons. You can also use honey or maple syrup for a unique flavor twist!
Butter: Unsalted butter is my go-to because it lets me control the salt flavor. If you’re dairy-free, try using coconut oil or a dairy-free butter substitute.
How Do I Ensure My Cornbread Comes Out Light and Fluffy?
The secret to light, fluffy cornbread is in the mixing and baking process. Here are some tips to keep in mind:
- Mix dry and wet ingredients separately before combining them. This helps prevent overmixing.
- When you combine them, mix just until you see no more flour. Lumps are okay; they won’t hurt your cornbread!
- Make sure your skillet is hot when you pour in the batter. This gives the cornbread a nice crust.
- Don’t skip the butter in the hot skillet; it adds flavor and helps with that golden crust.
Skillet Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
How Much Time Will You Need?
This easy skillet cornbread recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. So, in just about 35 minutes, you’ll have delicious, golden-brown cornbread ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, crank up your oven to 425°F (220°C). This is the perfect temperature for baking cornbread! While the oven is heating up, place your 9-inch cast-iron skillet inside to get it nice and hot.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together so they are well blended and ready for the wet ingredients!
3. Prepare the Wet Ingredients:
In another bowl, whisk together the buttermilk and eggs until they are well combined. Stir in the melted butter, mixing it smoothly into the wet ingredients.
4. Combine Wet and Dry Ingredients:
Now, gently pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula or wooden spoon just until everything comes together. Don’t worry about getting it perfectly smooth; a few lumps are okay!
5. Butter the Hot Skillet:
Using oven mitts (the skillet will be hot!), carefully remove the skillet from the oven. Add a small knob of butter to the skillet and swirl it around to coat the bottom and sides. This will give your cornbread a lovely golden crust!
6. Pour in the Batter:
Pour the batter into the hot skillet, spreading it evenly. This helps ensure that your cornbread bakes uniformly.
7. Bake to Perfection:
Place the skillet back in the oven and bake for 20-25 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Enjoy and Serve:
Carefully remove the skillet from the oven and let the cornbread cool for a few minutes. Slice it into wedges or squares, and serve it warm, maybe with a little extra butter on top. Enjoy your delicious skillet cornbread!
Can I Substitute All-Purpose Flour with a Gluten-Free Alternative?
Absolutely! You can use a gluten-free all-purpose flour blend in equal measurements. Just make sure your blend includes xanthan gum for better texture!
What’s the Best Way to Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. To reheat, simply warm it in the oven or microwave.
How Do I Make Cornbread Sweeter?
If you want a sweeter cornbread, feel free to increase the sugar up to 1/2 cup. You could also add ingredients like honey or a bit of maple syrup for a touch of natural sweetness!
Can I Add Ingredients Like Cheese or Jalapeños?
Yes! Feel free to mix in shredded cheese, chopped jalapeños, or even corn kernels to the batter. Just keep in mind that adding wet ingredients might require slight adjustments to the baking time. Enjoy experimenting!
