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Crazy-Delicious Skillet Cornbread Recipe

Crazy-Delicious Skillet Cornbread

A sweet-buttermilk skillet cornbread with a crisp, buttery crust and soft golden center. It is baked in a preheated 10-inch cast-iron skillet for classic Southern-style texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Yellow cornmeal
  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Salt
Wet Ingredients
  • 1 cup Buttermilk
  • 2 eggs Large eggs
  • 1/4 cup Unsalted butter, melted
For the Skillet
  • 1 tablespoon Unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven while it preheats.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. In a separate bowl, whisk the buttermilk, eggs, and 1/4 cup melted butter until blended.
  4. Pour the wet mixture into the dry mixture and stir just until combined. A few small lumps are fine, so do not overmix.
  5. Carefully remove the hot skillet from the oven. Add the remaining 1 tablespoon butter and swirl it over the bottom and sides.
  6. Pour the batter into the hot skillet. It should sizzle slightly when it touches the buttered pan.
  7. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let the cornbread rest for 5–10 minutes before slicing. Serve warm.

Notes

Preheating the cast-iron skillet creates the signature crisp crust. Stir the batter only until the flour is moistened to keep the crumb tender. For a more traditional Southern flavor, the sugar may be reduced or omitted, and part of the butter may be replaced with bacon drippings.