This skillet cornbread is golden, fluffy, and full of flavor! It’s super easy to make right in your trusty skillet, and it bakes up beautifully.
I love enjoying this cornbread warm with butter melting on top—it’s pure comfort food! Plus, it’s perfect alongside chili or soup for cozy meals. Yum!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives cornbread its classic flavor and texture. If you need a gluten-free option, look for cornmeal labeled gluten-free. You can also try masa harina for a slightly different taste.
All-Purpose Flour: This is used to give the bread structure. You can swap it for whole wheat flour for a nuttier flavor, but it may slightly change the texture. If you’re gluten-free, consider a gluten-free all-purpose blend.
Buttermilk: This ingredient adds moisture and a slight tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes. Regular milk or almond milk can also work, but the tangy flavor will be less pronounced.
Melted Butter: Butter adds richness to the cornbread. You can substitute melted coconut oil or vegetable oil for a dairy-free version, or use unsalted margarine if you’re avoiding butter.
How Do I Ensure My Cornbread is Fluffy and Moist?
To achieve a fluffy and moist cornbread, focus on a few key techniques:
- Don’t Overmix: When combining wet and dry ingredients, mix just until they’re combined. This helps prevent a dense texture.
- Hot Skillet: Always pour the batter into a preheated skillet to create a nice crust. Make sure the butter coats the sides and bottom well to prevent sticking.
- Check for Doneness: Use a toothpick to test the center; it should come out clean or with a few crumbs. Overbaking can dry out your cornbread.
These little tips will help you achieve that perfect cornbread every time! Enjoy your baking!
How to Make Skillet Cornbread
Ingredients You’ll Need:
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter (plus extra for greasing the skillet)
How Much Time Will You Need?
This skillet cornbread will take approximately 10 minutes to prepare and about 20-25 minutes to bake. Overall, you can expect to have delicious cornbread ready in around 35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare the Skillet:
Start by preheating your oven to 425°F (220°C). While it’s heating up, place a 9-inch cast-iron skillet inside the oven to warm it. This will help create that nice, crispy crust on your cornbread.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk them together until they’re well mixed. This ensures that the baking powder is evenly distributed, which is key for a good rise!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk and eggs until they are fully combined. Then stir in the melted butter. This mixture adds moisture and richness to your cornbread!
4. Mix Wet and Dry Ingredients:
Pour the wet mix into the bowl of dry ingredients. Gently stir until just combined. Be careful not to overmix; some lumps are perfectly fine. Overmixing can make your cornbread dense.
5. Grease the Skillet:
Once the skillet is hot, carefully take it out of the oven (remember, it’s hot!). Add a little extra melted butter to coat the bottom and sides of the skillet, which prevents sticking and enhances the flavor.
6. Pour in the Batter:
Immediately pour your batter into the hot skillet. Use a spatula to spread it evenly. The batter will sizzle a bit when it hits the hot skillet—this is a good sign!
7. Bake the Cornbread:
Put the skillet back in the oven and bake for 20-25 minutes. You want it to be golden brown on top. A toothpick inserted in the center should come out clean when it’s done!
8. Cool and Serve:
After baking, take the skillet out of the oven and let the cornbread cool for a few minutes. Then cut it into wedges. It’s best served warm, so spread some butter on top and enjoy!
This recipe yields a beautifully golden, moist cornbread with a crisp crust, perfect for any meal! Enjoy your homemade skillet cornbread!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk, just mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle, and then use it in place of buttermilk in the recipe.
What Can I Substitute for the All-Purpose Flour?
If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. If you don’t have that, you can use whole wheat flour for a nuttier flavor, but it may slightly affect the texture.
How Should I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week, or freeze it for up to 3 months.
Can I Add Ingredients Like Cheese or Jalapeños?
Absolutely! Feel free to fold in shredded cheese, diced jalapeños, or even corn kernels before pouring the batter into the skillet for a fun twist on traditional cornbread.
