Easy Skillet Cornbread
Golden, fluffy, and irresistibly moist, this Easy Skillet Cornbread is the perfect side dish to complement any meal. Made with a classic combination of cornmeal, buttermilk, and a hint of sweetness from granulated sugar, it boasts a rich, rustic flavor that’s enhanced by baking in a hot cast-iron skillet for a crisp, golden crust. With just 10 minutes of prep time and a quick 20-minute bake, this recipe delivers homemade comfort in a flash. Brushed with melted butter for a glossy finish, it’s ideal served warm alongside hearty chilis, barbecue, or your favorite soups. Whether you’re feeding a crowd or savoring it solo, this easy skillet cornbread brings timeless Southern charm to your table.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 1 large Egg
- 4 tablespoons Unsalted butter
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 400°F (205°C). Place a 10-inch cast-iron skillet inside the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the buttermilk and egg until smooth.
Melt 3 tablespoons of unsalted butter in a small bowl or saucepan. Let it cool slightly, then stir it into the buttermilk mixture.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix as this can make the cornbread dense.
Carefully remove the hot cast-iron skillet from the oven. Add 1 tablespoon of vegetable oil and swirl it around to fully coat the bottom and sides of the skillet.
Pour the batter into the hot skillet, smoothing the top with a spatula. Return the skillet to the oven.
Bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Melt the remaining 1 tablespoon of unsalted butter and brush it over the top of the cornbread for added flavor and a glossy finish.
Allow the cornbread to cool in the skillet for 5 minutes before slicing into wedges. Serve warm and enjoy!
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 294.1 g | 107% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 38.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
