Classic Skillet Cornbread
Classic Skillet Cornbread
Ingredients
- 1 cup yellow 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, lightly beaten
- 1/2 cup unsalted butter, melted, plus 1 tablespoon for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven while it preheats. This will ensure a crispy crust.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the buttermilk, lightly beaten eggs, and 1/2 cup of melted butter.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min
- 5
Carefully remove the hot skillet or baking pan from the oven. Add the remaining 1 tablespoon of butter to the hot pan and swirl to coat the bottom and sides. The butter should melt quickly and sizzle.
⏱️ 1 min
- 6
Pour the cornbread batter into the hot, buttered skillet or pan. Spread evenly if necessary.
⏱️ 1 min
- 7
Bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The internal temperature should be around 200°F (93°C).
⏱️ 25 min•🌡️ 400
- 8
Remove from the oven and let cool in the skillet for a few minutes before slicing and serving warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Skillet Cornbread
- 1 cup yellow 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, lightly beaten
- 1/2 cup unsalted butter, melted, plus 1 tablespoon for greasing
Instructions
- 1
Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven while it preheats. This will ensure a crispy crust.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the buttermilk, lightly beaten eggs, and 1/2 cup of melted butter.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 2 min - 5
Carefully remove the hot skillet or baking pan from the oven. Add the remaining 1 tablespoon of butter to the hot pan and swirl to coat the bottom and sides. The butter should melt quickly and sizzle.
⏱️ 1 min - 6
Pour the cornbread batter into the hot, buttered skillet or pan. Spread evenly if necessary.
⏱️ 1 min - 7
Bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The internal temperature should be around 200°F (93°C).
⏱️ 25 min•🌡️ 400 - 8
Remove from the oven and let cool in the skillet for a few minutes before slicing and serving warm.
⏱️ 5 min