Description
This Southern Skillet Cornbread recipe brings together a crispy crust and moist, tender interior using a combination of stovetop and oven cooking in a cast iron skillet. Perfectly golden and flavorful, this cornbread is a classic Southern side ideal for accompanying hearty meals or enjoying on its own with butter.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal (regular, not self-rising)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp table salt
Wet Ingredients
- 1 whole egg, lightly beaten
- 1 cup buttermilk (2% or whole)
- 1/2 cup milk (2% or whole)
- 1/2 tsp baking soda
- 1/4 cup vegetable or canola oil (for the batter)
For Cooking
- 2 tbsp vegetable or canola oil (for the skillet)
Instructions
- Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). While the oven is heating, place a cast iron skillet on the stovetop over medium heat and add 2 tablespoons of oil to warm up.
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Stir these dry ingredients together to ensure an even distribution.
- Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, buttermilk, milk, and baking soda until fully combined.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently but thoroughly until the batter is just combined to avoid overmixing.
- Add Oil to Batter: Incorporate the 1/4 cup of vegetable or canola oil into the batter, mixing well to give the cornbread richness and moisture.
- Prepare the Skillet: Ensure that the 2 tablespoons of oil heating in the cast iron skillet is hot and shimmering before proceeding. This hot oil will help create a beautiful crispy crust.
- Pour Batter and Level: Pour the batter into the hot skillet and gently shake the skillet from side to side to level the batter evenly and start crisping the edges.
- Cook on Stovetop: Let the cornbread cook on the stovetop over medium heat for 2 to 3 minutes. This initial stovetop cooking begins forming the crust on the bottom.
- Bake in Oven: Carefully transfer the skillet to the preheated oven. Bake for 30 to 45 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- Serve: Remove the skillet from the oven and allow the cornbread to cool slightly. Slice into quarters and serve warm with butter for a classic Southern experience.
Notes
- Using a cast iron skillet is key for achieving the perfect crispy crust and even cooking.
- Ensure the oil in the skillet is hot before pouring the batter to prevent sticking and to help develop the crust.
- Do not overmix the batter as it can lead to dense cornbread; mix until just combined.
- Butter can be added on top before serving for extra richness.
- Can be served as a side dish with chili, barbecue, or other Southern favorites.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Southern
