Easy Skillet Cornbread {Buttery, Moist Homemade Cornbread}
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. Cooking it in a cast-iron skillet with some melted butter gives it a crunchier browned delicious crust.
Servings: 6 (6-8) depending on size cut
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
I used the 10" Cast iron skillet. If you want to make a larger cornbread, use the 12" and increase ingredients by 1.5
This cornbread is the perfect side dish for our 3 Meat 3 Bean Chili, or on it's on with a little butter and a drizzle of honey!
Sometimes, I mix in 1 cup frozen corn kernels before baking, yum!