Skillet Cornbread
Classic skillet cornbread with a crisp, deeply golden crust and a tender, moist crumb. Cornmeal gives it its rustic texture, while buttermilk and butter keep the flavor rich and balanced.
Prep
15m
Cook
25m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Batter
- 200gCornmeal
- 120gAll-Purpose Flour
- 10gBaking Powder
- 6gSalt
- 2pcsEgg (beaten)
- 300mlButtermilk
- 50gUnsalted Butter (melted)
Pan
- 10gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 220°C (425°F) and place a heavy skillet inside to heat.
- 02
In a bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
- 03
Whisk the eggs, buttermilk, and unsalted butter in a second bowl.
- 04
Stir the wet mixture into the dry ingredients until no dry patches remain.
- 05
Carefully remove the hot skillet from the oven and coat it with the unsalted butter.
- 06
Pour in the batter and bake until the top is golden brown and the center feels set.
- 07
Let the cornbread cool for a few minutes before slicing and serving.
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