New Orleans Skillet Baked Cornbread
Indulge in the rustic, Southern comfort of New Orleans Skillet Baked Cornbread, a golden-hued classic with a tender crumb and a crisp, buttery crust. This easy-to-make recipe combines pantry staples like yellow cornmeal, all-purpose flour, and buttermilk, delivering a subtly sweet and perfectly moist cornbread every time. The secret to its irresistible texture lies in baking it in a preheated cast-iron skillet, which imparts an authentic, golden crust that crackles with each bite. A touch of honey can be added for a hint of sweetness, making it a versatile side dish that pairs beautifully with hearty chilis, smoky barbecue, or a drizzle of melted butter. Ready in just 30 minutes and served directly from the skillet, this cornbread is a true taste of Louisiana, perfect for weeknight dinners or celebratory feasts alike.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.25 cups Buttermilk
- 2 Large eggs
- 5 tablespoons Unsalted butter
- 1 tablespoon Honey (optional)
Instructions
Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, eggs, and honey (if using) until smooth.
Melt 4 tablespoons of butter. Pour the melted butter into the wet ingredients, whisking continuously, and reserve the remaining tablespoon of butter for the skillet.
Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven and add the reserved tablespoon of butter. Swirl it around to coat the bottom and sides of the pan.
Pour the batter into the hot skillet, spreading it evenly with a spatula if necessary. You should hear a slight sizzle as the batter hits the hot surface.
Bake in the preheated oven for 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 let the cornbread cool for 5 minutes before slicing and serving directly from the skillet.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 84.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 441 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 896 mg | 19% | |
*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.
