This Skillet Cornbread is fluffy, golden, and has a touch of sweetness that makes it perfect for any meal. Plus, cooking it in a cast-iron skillet gives it a nice crispy edge!
Every time I make this cornbread, I can’t help but sneak a piece while it’s still warm. Serve it with some butter, and trust me, it’ll vanish faster than you can say, “Yum!”
Key Ingredients & Substitutions
Yellow Cornmeal: This is essential for that classic cornbread texture. If you’re in a pinch, try polenta or grind dried corn if you have it. However, stick to cornmeal for the best results!
All-Purpose Flour: It helps balance the cornmeal. If you want a gluten-free option, substitute with almond flour or a gluten-free flour blend. Just remember the texture might change a bit.
Granulated Sugar: A little sweetness elevates the cornbread. For a healthier swap, consider honey or maple syrup, but reduce the liquid a bit in the recipe.
Buttermilk: This adds moisture and flavor. You can make a quick substitute by mixing one cup of milk with a tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
Unsalted Butter: It’s key for flavor and moisture. If you’re dairy-free, coconut oil or a plant-based butter work well here!
How Do I Get My Cornbread to Be Light and Fluffy?
The secret to fluffy cornbread lies in mixing. Don’t overmix the batter—it should have some lumps. This helps keep it light and airy. Here’s a step-by-step approach:
- Use room temperature ingredients to ensure even mixing.
- Combine dry ingredients first, then add wet ingredients and just stir until combined.
- Pour it into a hot, buttered skillet; the sizzling butter helps create a lovely crust.
- Give it space in the oven—this allows it to rise properly, so don’t crowd your pan!
With these tips, your cornbread will come out perfectly every time!
Skillet Cornbread
Ingredients You’ll Need:
- 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
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
How Much Time Will You Need?
This scrumptious Skillet Cornbread recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. So, you can have fresh cornbread ready in about 35 minutes. Perfect for a quick side to your meals or a cozy snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First, get your oven nice and hot by preheating it to 425°F (220°C). While it’s heating up, place a 10-inch cast-iron skillet in there to warm up. This will give your cornbread a lovely crispy crust!
2. Mix the Dry Ingredients:
In a large mixing bowl, grab your whisk and combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Give it a good stir until everything is mixed nicely.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the buttermilk and the eggs until they’re blended well. This helps incorporate air into the batter, keeping it light and fluffy.
4. Combine Wet and Dry:
Pour your wet mixture into the bowl with the dry ingredients. Use a spatula or a spoon to gently stir everything together until just combined. Don’t worry about lumps; overmixing can make your cornbread tough!
5. Prepare the Skillet:
Carefully take the hot skillet out of the oven (watch out for that heat!). Add about 2 tablespoons of butter to the skillet and swirl it around so it melts and coats the bottom and sides.
6. Pour in the Batter:
Now, pour your cornbread batter into the hot skillet. Spread it out evenly so it cooks well and gives you those delicious crispy edges!
7. Bake the Cornbread:
Time to bake! Place the skillet back in the oven for about 20-25 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center comes out clean. Yum!
8. Cool and Serve:
Once it’s done baking, let the cornbread cool for just a few minutes in the skillet. This allows it to set up nicely. After that, slice it up and serve warm, preferably with a generous pat of butter on top for extra goodness!
Enjoy your crispy, golden Skillet Cornbread!
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5-10 minutes to thicken before using it in the recipe.
Can I Make Skillet Cornbread Ahead of Time?
Absolutely! You can prepare the batter ahead of time and refrigerate it for up to a day. Just keep in mind that you’ll want to bake it right before serving for the best texture. If you have leftovers, they save well!
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, wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw and warm it in the oven before serving!
What Can I Add to My Cornbread for Extra Flavor?
Feel free to customize your cornbread! Adding ingredients like shredded cheese, jalapeños, or fresh herbs can enhance the flavor. Spice it up with a bit of cayenne pepper or garlic powder for an extra kick!
