Southern Skillet Cornbread
User Reviews
5
9 reviews
Excellent
Southern Skillet Cornbread
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A rich and buttery, super moist, buttermilk based cornbread that cooks in a preheated cast iron skillet in a hot oven. It finishes flawlessly with golden brown crisp edges and a perfectly tender crumb. It's a classic side dish that will be devoured in a no time!
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Ingredients
- 1 1/4 cups (186g) cornmeal such as Bob's Red Mill (scoop and level to measure, medium grind
- 1 cup (141g) all-purpose flour (scoop and level to measure)
- 2 tsp baking powder aluminum free
- 1/2 tsp baking soda
- 3/4 tsp salt (can reduce to 1/2 tsp if want lighter salt flavor or if using bacon fat)
- 8 Tbsp unsalted butter melted
- 1 3/4 cups buttermilk
- 2 large egg
- 2 Tbsp + 1 Tbsp vegetable oil or rendered bacon fat (melted), divided
Instructions
- Place a 10-inch or 12-inch cast iron pan in oven on center rack and preheat oven to 400 degrees for 20 minutes.
- In a large mixing bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Make a well in center of mixture.
- In a separate medium mixing bowl whisk together melted butter, buttermilk, eggs, and 2 Tbsp vegetable oil or melted bacon fat (mixture may begin to clump as fats gets cold that's fine).
- Pour buttermilk mixture into cornmeal mixture then fold mixture with a silicone spatula just until combined (batter will be lumpy).
- Right away using hot pads remove pan from oven and immediately (carefully over sink) swirl in remaining 1 Tbsp oil or bacon fat coating bottom and sides of pan (or use a pastry brush), then pour cornbread mixture into pan and gently spread even.
- Return pan to oven and bake cornbread until cooked through in center about 16 to 23 minutes.
- Remove from oven and let cool on wire rack for 15 minutes before cutting. Optionally serve with honey butter (recipe below), whipped butter, jam or honey.
Notes
- Store cornbread in an airtight container. Cornbread will keep longer refrigerated or frozen, bring to room temperature before serving.
- To make honey butter for cornbread using an electric hand mixer whip 1/2 cup salted butter until light and fluffy. Mix in 3 Tbsp honey and whip another 1 minute. Can also add 1/2 tsp ground cinnamon.
- Store cornbread in an airtight container. Cornbread will keep longer refrigerated or frozen, bring to room temperature before serving.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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