Skillet Cornbread
Golden skillet cornbread with a tender crumb and lightly crisp crust, perfect as a comforting side for BBQs, soups, or family dinners, with subtle sweetness and savory notes.
Ingredients
Instructions
- Combine the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the beaten egg, buttermilk, and 3 tablespoons of vegetable oil to the dry ingredients, stirring just until the dry ingredients are moistened.
- Pour the remaining 1 tablespoon of vegetable oil into an 8-inch cast-iron skillet and place it in the oven at 425°F for 5 minutes.
- Remove the skillet from the oven and spoon the batter into it.
- Bake for 20 minutes or until the cornbread is lightly browned.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like chives or jalapeños to the batter for a spicy kick. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For a sweeter cornbread, increase the sugar to 3 tablespoons. Skillet Cornbread is best served warm and can be made ahead for gatherings.
Serving Suggestions
Serve the cornbread warm, slathered with butter and honey for a delightful treat. It pairs beautifully with chili or soups, making it a perfect side for a cozy dinner. For a unique twist, try it alongside a refreshing Frosted Raspberry Salad. You can also enjoy it as a base for savory toppings like pulled pork.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a warm skillet or in the oven at 350°F until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Cornbread contains roughly 276 calories, with 4g protein, 26g carbohydrates, and 18g fat. It is an excellent source of vitamin A (30% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 704mg per serving (31% 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 gluten-free flour in this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend. Make sure to use a blend that includes xanthan gum to help with the texture. The cornbread may have a slightly different texture, but it will still be delicious!
How do I know when the cornbread is done baking?
The cornbread is done baking when it is lightly browned on top and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Can I add cheese or other ingredients to the cornbread?
Absolutely! Adding shredded cheese, corn kernels, or cooked bacon can elevate the flavor of your cornbread. Just make sure not to add too much moisture to the batter, or it may affect the baking time.
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).