Skillet Sizzled Buttermilk Cornbread
Sink your teeth into the golden, crispy perfection of Skillet Sizzled Buttermilk Cornbread, a classic Southern recipe crafted in a sizzling hot cast-iron skillet. Made with rich buttermilk, a touch of granulated sugar, and a balance of cornmeal and all-purpose flour, this cornbread delivers a tender, moist crumb while boasting irresistibly crisp edges. The sizzling magic happens when the batter hits the preheated skillet coated in bacon drippings or vegetable oil, creating a delectable crust that’s as mouthwatering as it sounds. Ready in just 30 minutes, this simple yet flavorful side dish pairs beautifully with chili, soups, or barbecue, making it a must-have addition to your comfort food repertoire.
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Recipe Information
Ingredients
- 1 cup cornmeal (medium or coarsely ground)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1.5 cups buttermilk
- 1 unit large egg
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons vegetable oil or bacon drippings
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it heats up.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate medium-sized bowl, whisk together the buttermilk, egg, and melted butter.
Pour the wet ingredients into the bowl with the dry ingredients and gently whisk until just combined. Do not overmix; a few lumps are fine.
Carefully remove the hot skillet from the oven (use oven mitts!) and add the vegetable oil or bacon drippings. Swirl the skillet to coat the bottom and sides evenly.
Immediately pour the batter into the hot skillet, spreading it out evenly with a spatula if needed. The batter should sizzle upon contact.
Return the skillet to the oven and bake for 18-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Carefully remove the skillet from the oven and let the cornbread cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 44.2 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 874 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.
