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Classic Golden Skillet Cornbread
The secret to a truly crispy crust is pouring the batter directly into a hot, buttered cast-iron skillet. You'll hear a satisfying sizzle the moment it hits the pan, locking in that golden edge. Inside, the combination of cornmeal and buttermilk creates a tender, moist crumb with a rich, tangy flavor. It's a classic Southern-style side that pairs perfectly with a hearty bowl of chili or a holiday roast.
Ingredients
- 4 tablespoons butter or margarine
- 1½ cups cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1¾ cups buttermilk
- 2 large eggs
Instructions
- 1Heat the oven to 450°F. Put the butter into a 10-inch cast-iron skillet or a 9-inch square baking pan. Set the pan in the oven for 3 to 5 minutes until the butter melts, then carefully tilt the pan so the butter coats the bottom and sides.
- 2Whisk the cornmeal, all-purpose flour, baking powder, salt, and baking soda together in a large mixing bowl. In a separate bowl, use a fork to beat the buttermilk and eggs until smooth.
- 3Pour the melted butter from the hot skillet into the buttermilk and egg mixture. Stir this wet mixture into the dry ingredients just until the flour disappears. Don't overmix; leave the batter slightly lumpy to keep the bread tender.
- 4Scrape the batter into the hot, buttered skillet. Bake for about 25 minutes, or until the edges turn golden brown and a toothpick inserted into the center comes out clean.
Notes
- Serving: Serve the cornbread warm directly from the skillet for the best texture and flavor.
- Storage: Keep leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Reheat: Warm individual slices in the microwave for 15 seconds, or toast them in a buttered skillet.
- Swap: If you don't have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 3/4 cups of regular milk and let it sit for 5 minutes before using.