Simple Skillet Cornbread
The super simple batter for Skillet Cornbread comes together in minutes. When it’s baked in a well-seasoned cast iron skillet, this cornbread gets a crunchy-crispy brown crust that is sooo yummy.
Table of contents
About this recipe
This is a simple and straight-forward cornbread recipe. The batter comes together in just a few minutes with minimal dishes involved.
The bread is baked and served in a cast-iron skillet.
Speaking of that cast iron skillet. It’s the secret to this recipe. When you bake the batter in pre-heated cast iron you create the most fabulous golden-brown, crisp crust.
Ingredients
Ingredient Notes
- All Purpose Flour – Medium protein all purpose flour forms the structure of the bread.
- Cornmeal – White, yellow or blue cornmeal can be used in this recipe. I like the slightly coarse texture from stone-ground cornmeal, but any cornmeal is fine.
- Butter – The recipe was developed using unsalted butter. If you use salted butter reduce or eliminate the salt in the recipe.
- Buttermilk – Fresh buttermilk is best in this recipe. Powdered buttermilk is the best substitute.
Process Photos
See the recipe card for detailed measurements and instructions.
- Place the butter in a cast iron skillet. Set the skillet into oven while it pre-heats to melt the butter and heat the pan.
- Combine the dry ingredients in a large bowl.
- Whisk the dry ingredients together.
- Combine the buttermilk and eggs in a large measuring cup.
- Add the melted butter to the wet ingredients and whisk to combine.
- Add the wet ingredients to the dry and mix just until the dry ingredients are absorbed. Pour the batter into the pre-heated skillet.
- Spread the batter to an even layer.
- Bake until a toothpick inserted in the center comes out clean.
Storage
Cornbread is best warm from the oven. It will keep well for 1 day at room temperature. Leftovers can be tightly wrapped and frozen for up to a month.
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Simple Skillet Cornbread
Ingredients
- 4 oz unsalted butter
- 5 oz all-purpose flour (1 cup, see note)
- 5 ½ oz corn meal (1 cup)
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 12 oz buttermilk (1 ½ cups, room temperature)
- 2 large eggs (room temperature)
Instructions
- Preheat the oven to 350 °F. Place 4 oz unsalted butter into a 9" cast iron skillet. Put the skillet into the preheating oven to melt the butter.
- While the butter is melting, combine 5 oz all-purpose flour, 5 ½ oz corn meal, 2 tablespoon granulated sugar, 1 teaspoon saltand ½ teaspoon baking soda in a large mixing bowl. Whisk the dry ingredients to combine thoroughly.
- In a large measuring cup or small bowl whisk together 12 oz buttermilk and 2 large eggs. Remove the skillet with the melted butter from the oven. Swirl the pan to coat the entire bottom and sides with melted butter. Pour the excess butter into the buttermilk mixture and whisk to combine.
- Add the buttermilk to the dry ingredients and mix until combined. Pour the batter into the warm skillet and spread with a small spatula.
- Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Serve directly from the skillet or tip the bread out of the skillet and cool on a wire rack. It’s best still warm from the oven but will keep several days at room temperature.
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