Introduction
There is no more satisfying way to bake cornbread than in a sizzling, seasoned cast iron skillet. This method transforms a simple batter into a culinary masterpiece, delivering a signature golden-brown, deeply crisp crust while keeping the interior wonderfully moist and tender. Skillet cornbread is a cornerstone of Southern American cuisine, traditionally served alongside hearty stews, chili, or beans. Unlike many Northern versions that rely heavily on sugar, this recipe strikes the perfect balance—using buttermilk for a slight tang and ensuring that the flavor of the cornmeal truly shines through. The secret to its success lies in preheating the skillet with the cooking fat, guaranteeing that iconic, irresistible crunch.
Ingredients
- Yellow Cornmeal (medium grind): 1.5 cups (180g)
- All-Purpose Flour: 1 cup (120g)
- Baking Powder: 1 tablespoon (15g)
- Baking Soda: 1 teaspoon (5g)
- Fine Sea Salt: 1 teaspoon (5g)
- Granulated Sugar (optional, for balance): 2 tablespoons (30g)
- Buttermilk (full-fat, room temperature): 1.5 cups (360ml)
- Large Egg: 1
- Unsalted Butter (melted and cooled slightly): 1/4 cup (60g)
- Vegetable Oil or Bacon Grease (for skillet): 2 tablespoons (30ml)
Step-by-step Preparation
- Preheat the Oven and Skillet: Place a 10-inch (25 cm) cast iron skillet into the oven. Preheat the oven and the empty skillet to 400°F (200°C). Once the oven is heated, carefully add the 2 tablespoons of oil or bacon grease into the hot skillet and return it to the oven while you prepare the batter.
Tip: Allowing the skillet and fat to get searing hot (about 10 minutes) is the crucial step for achieving the perfect crispy crust. - Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Ensure the leavening agents are thoroughly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk and the egg until fully combined. Pour in the melted butter and mix quickly.
- Form the Batter: Pour the wet ingredients into the dry ingredients. Stir just until combined. A few lumps are perfectly fine; overmixing develops the gluten in the flour, resulting in tough cornbread.
Tip: Do not allow the batter to sit for long. The buttermilk reacts immediately with the baking soda, and you want to capture that lift in the oven. - Bake Immediately: Carefully remove the smoking-hot skillet from the oven. Pour the batter directly into the center of the hot, oiled skillet. The batter should sizzle immediately.
- Bake and Test: Return the skillet to the oven and bake for 20 to 25 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the skillet for 5 to 10 minutes before slicing into wedges. This allows the crust to set and prevents crumbling.
Nutritional Information
Based on 8 servings, this cornbread provides approximately 280 calories per serving. It is a good source of complex carbohydrates and dietary fiber due to the whole grain cornmeal. While higher in fat than standard bread due to the buttermilk and butter, it offers beneficial calcium and is generally low in refined sugar (if the optional sugar is omitted). This recipe is free of common food additives often found in store-bought mixes.
Storage
Skillet cornbread is best enjoyed the day it is made, but leftovers can be stored. Wrap tightly in plastic wrap or aluminum foil and keep at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving, as it softens the desirable crispy crust.
Conclusion
This classic skillet cornbread is the perfect companion to any hearty meal—we especially love it with homemade chili, BBQ pulled pork, or a bowl of collard greens. For an extra treat, serve warm slices with a generous dollop of honey butter or a drizzle of maple syrup. Embrace the simplicity of this recipe; the quality of the cornmeal and the heat of the cast iron are all you need for true Southern comfort.