Black Skillet Cornbread
A hearty, skillet-baked cornbread with a golden crust and moist crumb, perfect for comforting meals, especially suitable for brunch, dinner sides, or casual gatherings.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a 10-inch black skillet or pan, melt the oleo.
- Sift together the cornmeal, flour, sugar, salt, soda, and baking powder.
- In a separate bowl, beat the buttermilk, eggs, and melted oleo.
- Add the liquid mixture to the dry ingredients and mix well.
- Pour the batter into the hot skillet.
- Bake for 25 minutes or until done.
Tips & Substitutions
For a richer flavor, try using melted butter instead of oleo. If you're out of buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for 5 minutes. Sifting the dry ingredients ensures a lighter cornbread. Make sure the skillet is hot when you pour in the batter for a crispy crust. This recipe can also be made in a standard baking dish if you don’t have a skillet.
Serving Suggestions
Serve the cornbread warm, slathered with butter and honey for a delightful treat. It pairs beautifully with dishes like chili or barbecue, enhancing the flavors of hearty meals. For a complete meal, consider serving it alongside a fresh salad, such as All American Macaroni Salad, or a comforting bowl of soup.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven until heated through, or microwave for a quick option, adding a splash of water to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Black Skillet Cornbread contains roughly 180 calories, with 5g protein, 36g carbohydrates, and 2g fat. It is a good source of dietary fiber (14% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1086mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that it may yield a denser cornbread. You might need to adjust the liquid slightly to maintain the desired consistency. Experimenting with different flours can add unique flavors and textures to your cornbread.
Is it possible to make this cornbread vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flaxseed meal or a commercial egg replacer. Use a plant-based butter in place of oleo, and opt for a non-dairy milk such as almond or oat milk mixed with a bit of vinegar to mimic buttermilk.
What can I add to the cornbread for extra flavor?
Feel free to mix in ingredients like fresh corn, jalapeños, or shredded cheese for added flavor and texture. Herbs like chives or cilantro can also enhance the taste. For a sweet twist, consider adding blueberries or diced peaches, making it a versatile dish that suits both savory and sweet preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).