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Southern Skillet Cornbread Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Skillet Cornbread recipe delivers a golden, crispy crust with a tender, moist interior. Made with traditional ingredients like yellow cornmeal, buttermilk, and a touch of oil, this classic cornbread is cooked first on the stovetop in a cast iron skillet to develop a delicious crust, then finished in the oven to cook through perfectly. Ideal for serving alongside hearty southern meals or enjoying warm 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 oil (vegetable or canola) for the skillet

Instructions

  1. Preheat and Heat Skillet: Preheat your oven to 375°F–400°F (190°C–200°C). Meanwhile, place a cast iron skillet over medium heat on the stovetop and add 2 tablespoons of oil to heat.
  2. Mix Dry Ingredients: In a large bowl, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Stir well to distribute evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk together 1 lightly beaten whole egg, 1 cup buttermilk, 1/2 cup milk, and 1/2 teaspoon baking soda until fully combined.
  4. Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
  5. Add Oil to Batter: Stir in 1/4 cup vegetable or canola oil to the batter and mix well to incorporate evenly.
  6. Prepare the Skillet: Ensure the oil in the preheated cast iron skillet is hot and shimmering before adding the batter. This step helps create a crispy crust.
  7. Pour Batter and Level: Pour the batter into the hot skillet. Gently shake the skillet from side to side to level the batter evenly.
  8. Cook on Stovetop: Place the skillet back on the stovetop over medium heat. Cook for 2–3 minutes to start forming a golden, crispy crust on the bottom.
  9. Transfer to Oven: Immediately transfer the skillet to the preheated oven. Bake for 30–45 minutes, checking near the end for a golden-brown crust and a toothpick inserted in the center coming out clean.
  10. Serve Warm: Remove the cornbread from the oven and allow it to cool for a few minutes. Slice into quarters and serve warm with butter for the best flavor.

Notes

  • Use a well-seasoned cast iron skillet for best crust development and even cooking.
  • Be careful not to overmix the batter to avoid dense cornbread.
  • Allow the oil in the skillet to get hot before adding batter to ensure a crispy bottom crust.
  • If buttermilk is unavailable, you can substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Leftover cornbread can be stored wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.

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