Skillet Cornbread
Preheat the cast iron with butter, pour the batter in, and listen for the sizzle. That sizzle is the sound of crispy edges forming, and crispy edges are the entire point of skillet cornbread. If your
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar (optional
- adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/3 cup vegetable oil or melted butter
- 3 tablespoons butter for the skillet
Method
Step 1: Preheat the skillet
- Place 3 tablespoons of butter in an 8 or 9-inch cast iron skillet. Put the skillet in the oven and preheat to 425°F. The butter will melt and coat the pan while the oven heats — this is what creates those legendary crispy edges.
Step 2: Mix the batter
- Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk the buttermilk, egg, and oil. Pour wet into dry and stir just until combined — lumps are fine. Overmixing makes tough, dense cornbread.
Step 3: Bake
- Carefully remove the hot skillet from the oven. The butter should be sizzling. Pour the batter directly into the hot buttery skillet — you should hear an immediate sizzle. This is the moment that creates the crust. Smooth the top gently and return to the oven. Bake 20-25 minutes until the top is golden and a toothpick comes out clean.