Skillet Cornbread
User Reviews
5.0
15 reviews
Excellent
Skillet Cornbread
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This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples.
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Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or sub with regular milk)
- 1 egg, beaten
- ¼ cup oil (plus extra for greasing skillet)
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
- If you don't have a cast iron skillet, you can use any other heavy oven-proof skillet.
- I use either vegetable oil or canola oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
- Instead of using oil in this recipe, try substituting with bacon grease! It's a great way to add flavor to the cornbread -- even if you just use the bacon drippings to grease the skillet.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
- Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve.
- How to store Skillet Cornbread: To extend the life of your cornbread, wrap it tightly and store at room temperature for 1-2 days or in the refrigerator for 3-4 days.
- Wrapped tightly, you can freeze cornbread for up to 3 months. Thaw the cornbread on your countertop before enjoying.
- To reheat leftover cornbread, wrap in foil and warm in a 350 degree oven for about 5-10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
Nutrition Information
Show Details
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
Monounsaturated Fat
4.4g
Cholesterol
25.8mg
(9%)
Sodium
566.8mg
(24%)
Potassium
128.7mg
(4%)
Fiber
1.6g
(6%)
Sugar
7.9g
(16%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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