First Skillet Cornbread
Discover the charm of Southern comfort with our "First Skillet Cornbread" recipe, a delightful twist on a classic favorite made right in your trusty cast-iron skillet. Perfectly golden and irresistibly moist, this cornbread combines the nutty richness of yellow cornmeal with the tender crumb of buttermilk and just a hint of sweetness from granulated sugar. The batter is baked to perfection in a piping-hot skillet, creating a crispy, golden crust that sets it apart from other cornbread recipes. Ready in just 30 minutes, this recipe is ideal for weekday dinners or holiday feasts. Serve it warm with a drizzle of honey, a pat of butter, or alongside hearty chili and barbecue for a true crowd-pleasing experience. Whether you're a seasoned baker or new to cast-iron cooking, this easy-to-follow recipe is your gateway to achieving authentic homemade cornbread.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup buttermilk
- 2 count large eggs
- 1 tablespoon vegetable oil (for greasing the skillet)
Instructions
Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast-iron skillet in the oven while it preheats.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.
Melt the butter in a small saucepan or in the microwave. Let it cool slightly.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing; the batter should be slightly lumpy.
Carefully remove the heated skillet from the oven using oven mitts. Add the vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.
Pour the batter into the hot skillet, spreading it out evenly with a spatula if needed.
Bake in the preheated oven for 18–20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the skillet from the oven and allow the cornbread to cool for 5–10 minutes before slicing and serving.
Serve warm with butter, honey, or your favorite accompaniments.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2944 mg | 128% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 38.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 821 mg | 17% | |
*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.
