Classic Skillet Corn Bread

Name: Classic Skillet Corn Bread
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk (at room temperature); 2 large eggs (beaten); 1/4 cup unsalted butter (melted); 2 tablespoons vegetable oil

40 min 8 slices Easy

All Recipes

This classic skillet corn bread is crispy on the outside and moist inside, perfect for pairing with your favourite soups or stews.

Prep

10 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Corn bread is a beloved staple in North American cuisine, known for its rustic texture and slightly sweet taste. This version is baked in a skillet, giving it a wonderfully crisp crust and a moist, tender interior. Using a cast-iron skillet not only enhances the flavour but also ensures an even bake. It's a versatile side that can complement a variety of dishes, from hearty chilis to light salads. Whether you're serving a crowd at a family gathering or enjoying a quiet dinner at home, this skillet corn bread is sure to delight.

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat.

Pro tip: Preheating the skillet helps create a crispy crust.

Mix dry ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

Combine wet ingredients

In a separate bowl, mix the buttermilk, beaten eggs, and melted butter until well combined.

Prepare the batter

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can result in a dense bread.

Add oil to skillet

Carefully remove the hot skillet from the oven. Add the vegetable oil, swirling to coat the bottom and sides.

Pro tip: Be cautious as the skillet will be very hot.

Bake the corn bread

Pour the batter into the prepared skillet, spreading evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.

Pro tip: Start checking at 20 minutes to avoid overbaking.

Cool slightly

Remove the skillet from the oven and let the corn bread cool for 5 minutes before slicing.

Pro tip: Cooling helps it hold its shape when sliced.

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Tips & Tricks

Use a well-seasoned cast-iron skillet for the best crust.
Preheat your skillet in the oven for an even bake.
Adjust sugar to taste if you prefer a sweeter or more savoury bread.
Let the corn bread cool slightly before slicing to maintain its shape.

Frequently Asked Questions

What is skillet corn bread?

Skillet corn bread is a type of corn bread baked in a cast-iron skillet, resulting in a crisp crust and moist interior.

How do you make skillet corn bread?

Mix dry and wet ingredients separately, combine them, then bake in a preheated skillet at 425°F (220°C) for 20-25 minutes.

Can I use a non-stick skillet?

While a cast-iron skillet is preferred for its heat retention and crust, a non-stick skillet can work if well-heated.

How many calories are in skillet corn bread?

Each slice of skillet corn bread contains approximately 230 calories.

How long can I store corn bread?

Corn bread can be stored in an airtight container for up to 3 days. Reheat before serving for best texture.

Serving Suggestions

Serve this skillet corn bread warm, straight from the oven, with a pat of butter or a drizzle of honey for added sweetness. It pairs wonderfully with soups, stews, and barbecued meats. To make ahead, store the cooled corn bread in an airtight container for up to 3 days. Reheat in the oven to regain its crispy texture.