Skillet Cornbread
User Reviews
5
Skillet Cornbread
Description
This cornbread starts with dry ingredients including yellow cornmeal, flour, sugar, baking powder, and salt mixed together. Buttermilk, egg, and neutral oil are incorporated to form a smooth batter. The oven is preheated with a 10-inch cast iron skillet inside, heating the pan thoroughly.
Pouring the batter into the hot, greased skillet immediately produces a vibrant golden crust upon baking at 400°F. The cornbread cooks for 20-25 minutes until a toothpick inserted comes out clean, assuring a moist interior with a tender yet firm crumb. Heating the skillet in the oven before adding batter promotes even baking and a crisp bottom.
This recipe offers options to substitute other heavy oven-proof skillets if cast iron is unavailable and suggests using bacon grease for oil to add flavor. Optional additions like jalapeños, cheese, blueberries, or orange zest provide variety and customization.
Freshly baked cornbread is preferred, but it can be made in advance and stored at room temperature or refrigerated for several days. Freezing wrapped tightly extends storage for months. Reheating can be accomplished in the oven or microwave to restore warmth and softness.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal yellow
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk or substitute with regular milk
- 1 egg beaten
- ¼ cup neutral cooking oil plus extra for greasing skillet, generic cooking oil
Instructions
- Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 400 degrees F, leaving the skillet in the oven while it heats.
- Meanwhile, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Add the buttermilk, egg and oil. Stir to combine.
- When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Notes
- Use a 10-inch cast iron skillet preheated in the oven for best crust and even baking.
- If you don't have cast iron, any heavy oven-proof skillet will work fine.
- Neutral oils like vegetable or canola oil are recommended for greasing the skillet for their high smoke points.
- For added flavor, substitute bacon grease for the oil when greasing the skillet or in the batter.
- Optional add-ins include chopped jalapeño peppers, blueberries, shredded cheddar or Pepper Jack cheese, or orange zest with dried cranberries.
- Prepare cornbread up to 8 hours ahead and keep warm at room temperature before serving.
- Store wrapped at room temperature for 1-2 days, refrigerate for 3-4 days, or freeze up to 3 months.
- Reheat leftovers wrapped in foil in a 350°F oven for 5-10 minutes or microwave slices briefly until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 2166 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 216.6kcal | 11% |
| Carbohydrates | 31.4g | 10% |
| Protein | 4.7g | 9% |
| Fat | 8.6g | 13% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 4.4g | 22% |
| Cholesterol | 25.8mg | 9% |
| Sodium | 566.8mg | 24% |
| Potassium | 128.7mg | 3% |
| Fiber | 1.6g | 6% |
| Sugar | 7.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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