Description
Warm, crackly-edged, and deeply comforting — this golden skillet cornbread is everything a classic should be. Baked in a sizzling cast-iron skillet, it delivers a crisp crust with a tender, buttery crumb inside.
Ingredients
Scale
- 1 ½ cups yellow cornmeal (fine or medium grind)
- ½ cup all-purpose flour
- ¼ cup granulated sugar (optional, for balance)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cups buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 tablespoon unsalted butter (for the skillet)
Instructions
- Preheat oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat (10 minutes).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined (2 minutes).
- In another bowl, whisk buttermilk and eggs until smooth, then slowly whisk in the melted butter (2–3 minutes).
- Add the wet ingredients to the dry ingredients and stir gently just until combined; do not overmix (1–2 minutes).
- Carefully remove the hot skillet from the oven and add 1 tablespoon butter, swirling until melted and bubbling (1 minute).
- Pour the batter into the hot skillet — it should sizzle softly — and spread evenly (1 minute).
- Bake until deeply golden and a toothpick inserted in the center comes out clean (20–25 minutes).
- Let rest before slicing so the crumb sets and flavors deepen (5–10 minutes).
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Golden Skillet Cornbread