Classic Skillet Cornbread with Buttermilk

Name: Classic Skillet Cornbread with Buttermilk
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 cup buttermilk (room temperature); 1/3 cup unsalted butter (melted); 2 large eggs (room temperature); 1 tbsp vegetable oil

40 min 8 slices Easy

All Recipes

Discover the perfect skillet cornbread, golden and moist, using a preheated cast-iron skillet for the ultimate crispy crust.

Prep

10 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Cornbread is a staple in Southern cuisine, known for its golden crust and moist interior. This version is baked in a preheated cast-iron skillet, ensuring a crispy exterior that contrasts beautifully with the soft, buttery centre. Perfect for both seasoned cooks and beginners, this recipe brings the timeless comfort of cornbread to your table. Our skillet cornbread recipe stands out by using buttermilk, which adds a slight tang and helps the cornbread stay moist. The cast-iron skillet not only enhances the flavour but also provides an even bake, making this cornbread a reliable choice for any meal. Whether you're serving it alongside a hearty bowl of chili or a fresh green salad, this cornbread is versatile and satisfying. It's a must-try for anyone looking to master the art of cornbread baking.

Instructions

Preheat the oven

Preheat your oven to 220°C (425°F). Place a 25 cm (10-inch) cast-iron skillet in the oven to heat.

Pro tip: Preheating the skillet ensures a crispy crust.

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl, whisk together buttermilk, melted butter, and eggs until well combined.

Pro tip: Ensure your wet ingredients are at room temperature for better mixing.

Combine wet and dry ingredients

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

Pro tip: Overmixing can make the cornbread tough.

Prepare the skillet

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

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

Bake the cornbread

Pour the batter into the hot skillet and return it to the oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.

Cool and serve

Let the cornbread cool in the skillet for 5 minutes before slicing and serving.

Pro tip: Cooling slightly helps it hold its shape when slicing.

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Tips & Tricks

Ensure your cast-iron skillet is well preheated to achieve a crispy crust.
Use room temperature buttermilk and eggs for even mixing.
Don't overmix the batter to keep your cornbread tender.
Let the cornbread cool slightly before slicing to maintain its structure.

Frequently Asked Questions

What to serve cornbread with?

Cornbread pairs well with chili, BBQ meats, sautéed greens, salads, and soups.

What to serve with cornbread?

Cornbread is versatile and complements dishes like chili, BBQ, greens, and hearty soups.

How do I ensure a crispy crust on my cornbread?

Preheat the cast-iron skillet in the oven before adding the batter to achieve a crispy crust.

Can I make cornbread ahead of time?

Yes, cornbread can be made ahead, wrapped in foil, and stored at room temperature for up to two days.

How do I store leftover cornbread?

Wrap leftovers tightly in foil and store at room temperature for up to two days, or freeze for longer storage.

What size skillet should I use for this recipe?

A 25 cm (10-inch) cast-iron skillet is ideal for this cornbread recipe.

Serving Suggestions

Serve your skillet cornbread warm with a pat of butter or a drizzle of honey for added sweetness. This cornbread pairs wonderfully with classic dishes like chili, BBQ meats, or a bowl of comforting soup. For a more Southern-style meal, consider serving it with sautéed greens or a fresh salad. Cornbread is best enjoyed fresh but can be made ahead and stored. Wrap it tightly in foil and store at room temperature for up to two days, or freeze for longer storage. To reheat, warm in the oven at 180°C (350°F) until heated through.