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Skillet cornbread is a classic side dish that brings a warm, comforting touch to any BBQ or family dinner. Its golden crust and soft, crumbly interior make it irresistible, especially when paired with savory dishes. This easy skillet cornbread recipe is sure to become a go-to staple for gatherings, bursting with flavor and simplicity.
Why You’ll Love This Recipe
This cornbread is not just easy to whip up; it also delivers a perfect balance of sweetness and texture. Its beautiful golden color and slight crunch from the skillet create an inviting centerpiece for your table.
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- Quick and Simple: Whip it up in less than an hour.
- Versatile Side: Complements a variety of dishes, from BBQ to chili.
- Crowd-Pleaser: Great for gatherings, everyone loves cornbread!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (for the skillet)
How to Make Skillet Cornbread
- Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk until well combined.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Once the skillet is hot, carefully remove it from the oven, and add the vegetable oil. Swirl the oil to coat the bottom and sides of the skillet.
- Pour the cornbread batter into the skillet, spreading it evenly.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
Tips for the Best Results
- Ensure your baking powder is fresh for the best rise.
- Use room temperature eggs to help create a smooth batter.
- Let the skillet heat thoroughly before adding the batter for a crispier crust.
Easy Variations
- Cheesy Cornbread: Add 1 cup of shredded cheddar cheese to the batter for a savory twist.
- Jalapeño Cornbread: Mix in 1/2 cup of diced jalapeños for a spicy kick.
- Herb-Infused Cornbread: Incorporate 1 tablespoon of fresh chopped herbs like rosemary or thyme for added flavor.
What to Serve With It
- Grilled BBQ chicken or ribs
- Hearty chili or stew
- A fresh garden salad
- Fried catfish or shrimp
- Smoked brisket
Storage and Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat slices in the microwave or warm in the oven at 350°F (175°C) until heated through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (for the skillet)
Instructions:
- Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk until well combined.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Once the skillet is hot, carefully remove it from the oven, and add the vegetable oil. Swirl the oil to coat the bottom and sides of the skillet.
- Pour the cornbread batter into the skillet, spreading it evenly.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before slicing and serving.
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Notes: This cornbread is best served warm, but it can be enjoyed at room temperature as well.
