Here’s a classic, golden skillet cornbread recipe that’s crispy on the outside and soft inside:
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional, adjust to taste)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 large egg
- ¼ cup melted butter (plus extra for the skillet)
- Optional: ½ cup corn kernels or shredded cheese for extra flavor
Instructions
- Preheat oven and skillet:
- Preheat oven to 425°F (220°C).
- Place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter. This makes the crust extra crispy.
- Mix dry ingredients:
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk together buttermilk, egg, and melted butter.
- Combine:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—small lumps are fine.
- Cook in skillet:
- Carefully remove the hot skillet from the oven and add a little butter or oil to coat.
- Pour the batter into the skillet and smooth the top.
- Bake:
- Bake for 20–25 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Serve:
- Let cool for 5 minutes, then slice and serve warm. Perfect with butter, honey, or alongside chili.
If you want, I can give a super-easy stovetop version that skips the oven entirely and makes cornbread in under 15 minutes.
Do you want me to do that?
