Skillet Cornbread
Updated March 5, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/305 grams medium-ground cornmeal
- ¼cup/32 grams all-purpose flour
- 4teaspoons baking powder
- 1½teaspoons coarse kosher or fine sea salt
- 1½cups/360 milliliters buttermilk (see Tip)
- 2large eggs
- 2tablespoons sugar or honey
- ¼cup/60 milliliters vegetable oil
- Salted butter, for topping
- Flaky salt, for topping
Nutritional analysis per serving (10 servings)
224 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 425 degrees. Place a 9- or 10-inch cast-iron skillet in the oven to warm up for at least 10 minutes while you prepare the batter.
- Step 2
Whisk together the cornmeal, flour, baking powder and salt in a large bowl.
- Step 3
Whisk together the buttermilk, eggs and sugar in a liquid measuring cup or another medium bowl.
- Step 4
Using a spatula, stir the wet ingredients into the dry ingredients just to combine; do not overmix (some lumps are fine).
- Step 5
Carefully move the hot skillet from the oven to the stovetop, turning your burner to medium-high heat. Add the oil, remove from the heat and swirl to coat the bottom and sides of the skillet. Pour the hot oil into the batter (it will sizzle), and whisk very vigorously until well combined.
- Step 6
Pour the batter, which will be slightly thick, into the very hot skillet, distributing it evenly. Place the skillet back in the oven. Bake the cornbread for 20 to 25 minutes, until the center is set and the top is lightly golden brown.
- Step 7
Let cool for 5 minutes, then loosen the edges and flip the cornbread in the pan. Melt butter on top and sprinkle with some flaky salt to serve. Store any leftovers wrapped tightly in foil for easy reheating; see Tip for additional serving suggestions.
- If you have multiple options when choosing buttermilk, look for brands that have no stabilizers, preferably with milk sourced from small farms.
- To serve day-old cornbread as a little treat, Appalachian style, break cornbread into large crumbles in a bowl, or keep whole, and drizzle a teaspoon of local honey on top. Cover with whole milk or buttermilk to your liking and eat with a spoon like cereal.
Private Notes
Comments
You can just heat the oil in the skillet while you preheat the oven. That’s how my mom did it. It is definitely a must to heat the oil, though. You’ll taste it if you don’t.
My family, going back three generations at least, always uses bacon grease, instead of the vegetable oil. And yes, a tall glass of cold buttermilk with chunks of cornbread in it is a delicious treat, especially on a summer evening.
Step 5: You've just removed a hot skillet from the oven. Why would you bother to turn on the burner for a second while you add oil then turn off the burner?
Why not heat the skillet on a stove element rather than in the oven? It is more convenient, faster, and just as effective.
I made this exactly as written & it was divine. Served it with salted cultured butter & honey since it isn’t a sweet cornbread (which is a good thing!).
I’ve cooked many cornbread recipes, but repeat few. I will cook this again. Heating the oil with the pan, cast iron in my case, worked well. Next time I’ll keep but decrease the amount of sugar.
Advertisement