Description
This Southern Skillet Cornbread recipe yields a classic, golden cornbread with a crisp crust and tender crumb. Perfect for serving alongside hearty stews, BBQ, or simply slathered with butter and honey.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 2 tablespoons bacon grease or additional butter for greasing the skillet
Instructions
- Preheat the Oven: Preheat your oven to 425°F. Place a 10-inch cast iron skillet in the oven to heat.
- Prepare the Batter: In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, combine the buttermilk, eggs, and melted butter. Mix the wet ingredients into the dry ingredients until just combined.
- Grease the Skillet: Carefully remove the hot skillet from the oven, add bacon grease or butter, and swirl to coat the bottom and sides.
- Bake: Pour the batter into the hot skillet and bake for 20–25 minutes until golden and a toothpick inserted in the center comes out clean.
- Serve: Let cool slightly before slicing and serving.
Notes
- For a sweeter cornbread, add up to 1/4 cup sugar.
- For added texture, fold in 1/2 cup of corn kernels or shredded cheddar cheese.
- Preheat the skillet for a crisp crust.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
