Simple Skillet Cornbread
Golden, crispy, and irresistibly tender, this Simple Skillet Cornbread is a classic side dish made effortlessly in a 10-inch cast-iron skillet. Featuring pantry staples like yellow cornmeal, all-purpose flour, and buttermilk, this recipe delivers a perfect balance of savoriness and subtle sweetness, enhanced by a touch of granulated sugar. The batter comes together in just 10 minutes, and baking it in a preheated skillet creates a crisp, caramelized crust that’s unmatched. Whether served alongside chili, barbecue, or enjoyed on its own with a drizzle of honey, this cornbread is a warm, comforting addition to any meal. Ideal for busy weeknights or festive feasts, this timeless recipe will be your go-to for crowd-pleasing homemade cornbread.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 whole large eggs
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.
Melt the butter in a small saucepan or in the microwave. Set aside to cool slightly.
In a large mixing bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, baking soda, and salt until combined.
In a separate bowl, whisk together the buttermilk and eggs until smooth. Pour in the melted butter, leaving about 1 tablespoon aside to grease the skillet. Stir to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven. Use the reserved melted butter to grease the skillet, ensuring the bottom and sides are coated.
Pour the batter into the hot skillet, spreading it evenly with a spatula. The edges will sizzle slightly—this helps create the signature crispy crust.
Bake in the oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for 5 minutes. Slice into wedges and serve warm, with butter or honey if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 38.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 827 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.
