Homemade Southern Skillet Cornbread Recipe
After you try this Skillet Cornbread Recipe, you’ll be amazed by how simple it is and how much better it tastes than boxed mixes. I love this southern skillet cornbread so much that I make it with soups and other main courses on a regular basis.
I have been trying to make the perfect homemade cornbread for years, and I am happy to report I’ve finally made it happen. It has a buttery flavor and is crumbly and scrumptious. This buttermilk skillet cornbread is always a hit, and my kids will gobble up every crumb in a matter of minutes. If you love simple recipes, this easy cornbread recipe is what you have been waiting for. Try it, and you will have a new favorite recipe!
Why You’ll Love This Recipe
This recipe is a game-changer for cornbread lovers. It’s quick, easy, and the perfect comfort food to pair with any meal. The use of buttermilk gives it a tangy richness, while the buttery crust adds a delightful crunch. Plus, it’s made entirely from scratch, meaning no preservatives or artificial flavors.
Kitchen Equipment You’ll Need
- 10-inch ovensafe skillet
- Large mixing bowl
- Whisk
- Rimmed baking sheet
- Wire rack
Ingredients
- 2 1/4 cups cornmeal
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter, cut into pieces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
Step-by-step Instructions
- Heat oven to 450 degrees. Heat the 10-inch ovensafe skillet on the middle rack for 10 minutes. Place cornmeal on a rimmed baking sheet and bake on the lower-middle rack until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to a large bowl and whisk in buttermilk; set aside.
- Add oil to the hot skillet and continue to bake until the oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirling the pan until the butter is melted. Pour all but 1 tablespoon of the oil mixture into the cornmeal mixture, leaving the remaining fat in the pan. Whisk baking powder, baking soda, salt, and eggs into the cornmeal mixture.
- Pour the cornmeal mixture into the hot skillet and bake until the top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in the pan for 5 minutes, then turn out onto a wire rack. Serve.
Tips for Success
Ensure your skillet is very hot before adding the batter; this will give your cornbread a crispy crust. Don’t overmix the batter once you add the baking powder and baking soda to avoid a dense texture.
Additional Tips or Variations
For a sweeter version, add 1/4 cup of sugar to the cornmeal mixture. You can also stir in some chopped jalapeños or shredded cheese for a spicy or cheesy twist.
Nutritional Highlights (Per Serving)
This cornbread is a great source of carbohydrates and provides a fair amount of protein from the eggs. It’s lower in sugar compared to many store-bought options, making it a healthier choice.
Frequently Asked Questions (FAQ)
Can I use regular milk instead of buttermilk? While buttermilk gives the cornbread a distinct tang and tenderness, you can use regular milk mixed with a tablespoon of vinegar as a substitute.
What if I don’t have a skillet? You can use a baking dish, but you may not get the same crispy edges that a skillet provides.
Conclusion
Give this Homemade Southern Skillet Cornbread Recipe a try and experience the delightful taste of homemade goodness. It’s perfect for family dinners or as a delicious accompaniment to any meal. I’d love to hear how it turns out for you, so feel free to share your results and any variations you tried!