This Skillet Cornbread is made with buttermilk, and a blend of all-purpose flour & corn meal, making it fluffy and moist! It's easy to make, and ready in under 30 minutes.
Why use a Cast Iron Skillet?
Baking the cornbread in a cast-iron skillet with some melted butter gives it a crunchier browned delicious crust!
- Just place the skillet in the oven while you are pre-heating the oven to 400ºF, and getting the ingredients mixed and ready.
- Pull out the skillet when you are ready to pour the batter into the pan! But first, add two tablespoons of butter to the skillet and use it to grease all of the sides.
Don't have a Cast iron Skillet?
You can bake this in an 8" round cake pan or square pan for the same amount of time! It will still be just as delicious, but won't have the same crust.
But, I LOVE my Cast Iron skillets and use them for most of my recipes (as I'm sure you have noticed if you follow my food blog). They are fairly inexpensive, and last forever! Click to purchase your own here:
I used the 10" skillet for this recipe, but you can make it in the 12" skillet if you want to make some for a bigger crowd! Just increase the ingredients 1.5 times.
What to Serve with the Easy Skillet Cornbread:
This cornbread is the perfect side dish for our 3 Meat 3 Bean Chili, or on it's on with a little butter or a drizzle of honey!
Storing & Reheating Skillet Cornbread
It makes a perfect holiday side dish, and leftovers can be frozen!
TO FREEZE: Just place leftovers in an airtight container, or freezer bags. When ready to eat, grab a slice out and heat it covered with a paper towel in the microwave, for about 30 seconds or until warmed through.
Enjoy! 🙂
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Easy Skillet Cornbread {Buttery, Moist Homemade Cornbread}
Equipment
Ingredients
- 1 ¼ cup corn meal (scooped & leveled)
- ¾ cup all-purpose flour (shaken, scooped & leveled, or spooned & leveled)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoon unsalted butter melted & slightly cooled
- 2 tablespoon unsalted butter for oiling the skillet
- 3 tablespoon granulated sugar (white sugar)
- 3 tablespoon brown sugar
- 2 eggs room temperature
- 1 ¼ cup buttermilk room temperature
Optional add in:
- 1 cup frozen corn kernels
Instructions
- Place a 10" cast iron skillet in the oven, and pre-heat the oven to 400ºF.
- Meanhwile, in a large bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, add the 6 tablespoon of melted (and slightly cooled) butter and the white and brown sugar. Whisk until creamed.
- Whisk in the eggs, then the buttermilk.
- Pour the wet ingredients into bowl with the dry ingredients, and stir until just combined. (Do not overmix)
- Remove the skillet from the oven, and add 2 tablespoon butter, greasing all of the edges of the pan.
- Pour the batter in to the buttered skillet.
- Use a spatula or large spoon to level out the top of the batter.
- Place the skillet back into the oven, and bake for 20 minutes. Test with a toothpick to make sure it comes out clean. If not, bake for a couple more minutes until done.
- Once done, remove from the oven and allow to cool for 5-10 minutes.
- Slice into desired pieces, and serve with butter or honey, or on it's own as a side!
Video
Notes
Recommended Equipment:
(click the item if you need to order) Cast Iron Skillet 10" Large Cast Iron Skillet 12"Watch the VIDEO on how to make Easy Skillet Cornbread. Make sure to subscribe to my YouTube Cooking Channel so that you never miss a recipe video! 🙂
