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Southern Skillet Cornbread Recipe

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4.3 from 48 reviews

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Description

This Southern Skillet Cornbread recipe delivers a classic, crispy-on-the-outside, tender-on-the-inside cornbread with a golden crust made in a cast iron skillet. Perfect as a side for Southern meals or comfort food, it combines simple ingredients like cornmeal, buttermilk, and baking powder for a traditional texture and flavor. The cornbread is first started on the stovetop, then baked to perfection in the oven for an authentic homemade touch.

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

  1. Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Place 2 tablespoons of vegetable or canola oil in a cast iron skillet and heat it over medium heat on the stovetop until hot.
  2. Mix Dry Ingredients: In a large mixing bowl, combine 1 cup of yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon table salt. Stir to distribute evenly.
  3. Mix Wet Ingredients: In a separate smaller bowl, whisk together the lightly beaten egg, 1 cup buttermilk, 1/2 cup milk, and 1/2 teaspoon baking soda until thoroughly combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the cornbread tender.
  5. Add Oil to Batter: Incorporate 1/4 cup of vegetable or canola oil into the batter and mix well to combine.
  6. Prepare the Skillet: Ensure the oil in the hot cast iron skillet is sizzling before pouring in the batter. This helps in forming a crispy crust.
  7. Pour and Level Batter: Pour the batter into the hot skillet. Gently shake the skillet to level the batter and ensure it spreads evenly, facilitating uniform cooking and crust formation.
  8. Cook on Stovetop: Allow the batter to cook undisturbed on the stovetop over medium heat for 2–3 minutes. This initial cook creates the base crispy layer.
  9. Bake in Oven: Transfer the skillet to the preheated oven and bake for 30–45 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
  10. Serve Warm: Remove the skillet from the oven, allow the cornbread to cool slightly, then slice into quarters. Serve warm with butter for the best flavor experience.

Notes

  • Use a well-seasoned cast iron skillet to help form a crunchy crust and prevent sticking.
  • Do not overmix the batter to avoid tough cornbread; mix just until combined.
  • You can substitute whole milk for 2% milk or buttermilk, but buttermilk adds a nice tangy flavor and tenderness.
  • Maintain the oven temperature to ensure even baking; a temperature range of 375°F–400°F works best.
  • Wear oven mitts when handling the hot cast iron skillet after baking for safety.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Southern American

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Find it online: https://mettehelbak.com/southern-skillet-cornbread-recipe/