I’m not one to brag, but I make a mean skillet cornbread. Not only is it easy to whip up, but it’s also super versatile – perfect for serving alongside chili, soup or just by itself as a quick snack. Using a cast iron skillet gives this cornbread its crispy crust and hearty texture. Trust me, once you try this simple skillet cornbread recipe, you’ll never go back to any other type of bread again.
Now, I know some people might be intimidated by using cast iron or making cornbread from scratch, but don’t worry – I’ve got you covered. In this article, I’ll walk you through my favorite easy skillet cornbread recipe step-by-step so you can master it with ease. You don’t have to be a seasoned cook to make delicious and moist cornbread – with this recipe, anyone can do it!
Why You’ll Love This Recipe
Picture this: a buttery, golden-brown, crispy crust that coats moist and fluffy cornbread. This easy skillet cornbread recipe is all about southern style comfort food at its finest. If you’re like me, you probably appreciate recipes that are simple yet incredibly satisfying. That’s why you’ll love this skillet cornbread recipe so much.
Not only is it quick and easy to throw together, but it’s also versatile enough to serve as a side dish or a base for your favorite chili recipe. The combination of sweet sugar, savory cornmeal and tangy buttermilk creates a flavor profile that perfectly balances out any main dish, making it the ultimate complement to your weekly dinners.
Using a cast-iron skillet enhances the texture of the cornbread by ensuring just the right amount of crisp on the outside and moisture on the inside. Whether you’re new to cooking with cast iron or an experienced cook who can’t live without their skillet, you’ll appreciate the simplicity of preparing a meal in just one pan.
So if you’re looking for a way to satisfy your cravings for delicious, down-home Southern-style cornbread, look no further. This easy skillet cornbread recipe should definitely be on your menu tonight!
The following simple ingredients are required to make this easy skillet cornbread recipe:
- 1 cup Yellow Cornmeal
- 1/4 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 large Eggs, beaten
- 1 1/4 cups Milk or Buttermilk
- 1/4 cup Granulated Sugar
- 3/4 cup Melted Butter
Note that the most important ingredient to make a southern-style skillet cornbread is the yellow cornmeal. It gives the bread its unique texture and flavor. Additionally, the granulated sugar helps to balance out the savory and sweet flavors perfectly, making it an excellent side dish option for any meal.
The Recipe How-To
Preheat the Cast Iron Skillet
First things first, I preheat my cast iron skillet. I put it in a 425°F oven for about 10 minutes while I gather my ingredients and mix them up.
Combine the Dry Ingredients
Take a large bowl and whisk together 1 cup of cornmeal, 1 cup of all-purpose flour, 1/4 cup of granulated sugar (or honey), 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda.
Mix the Wet Ingredients Separately
In a separate bowl or large measuring cup, mix together 1 1/4 cups of milk or buttermilk, 2 large eggs, and 3/4 cup melted unsalted butter.
Combine Wet and Dry Ingredients
Pour the wet mixture over the dry mixture and stir together until just combined. Don’t overmix as it can result in tough cornbread. It’s okay if there are still some small lumps present.
Cook the Cornbread
Next, remove the hot cast-iron skillet from the oven and add a tablespoon of vegetable oil or leftover bacon grease. As soon as the oil is hot and shimmering, pour in your batter.
Bake at 425°F for approximately 20-25 minutes until golden brown on top and cooked through in the middle. You can check if it’s done by inserting a toothpick into the center – if it comes out clean, it’s ready.
Let It Cool
Once done, let it cool inside the skillet for at least five minutes before slicing into it. Cutting too early can result in crumbly pieces, so resisted that urge to dive right in!
Your delicious skillet cornbread recipe is now ready to serve!
Substitutions and Variations
An essential component of any recipe is the flexibility it offers. The Easy Skillet Cornbread recipe is no different. You can add, eliminate or modify some of the ingredients as per your cravings or dietary limitations. Here are a few substitute and variation suggestions to try out:
– Sugar: If you’d like a less sweet cornbread, reduce the sugar or use honey or agave syrup instead.
– Milk: In place of regular milk, you can use almond, coconut or soy milk.
– Buttermilk: If you don’t have buttermilk on hand, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and allow it to sit for 5 minutes before using it in the recipe.
– Eggs: To make this recipe vegan, replace the eggs with flax eggs or applesauce in equal amounts.
– Flour: You can try using gluten-free flour in place of all-purpose flour.
– Cheesy Cornbread: Add 1 cup of your favorite shredded cheese like cheddar, Monterey jack or pepper jack to the batter before baking.
– Jalapeño Cornbread: Finely chop a jalapeño pepper and stir it into the batter for an extra kick of heat.
– Pancetta Cornbread: Fry up 3/4 cup pancetta in a skillet until browned and crispy. Drain and stir into the cornbread batter before baking.
– Honey Butter Topping: Mix together 2 tablespoons each of unsalted butter and honey with a pinch of salt. Brush over warm cornbread for a sweet and savory topping.
Try out these suggestions to add some more variety to your Easy Skillet Cornbread recipe.
Serving and Pairing
As a culinary explorer, I love nothing more than pairing delicious foods together to create a perfect harmony. When it comes to serving skillet cornbread, there are so many options that will complement its satisfyingly golden crust.
First and foremost, you can never go wrong with a dollop of honey butter atop each slice. This simple addition brings the perfect balance of sweetness to the savory cornbread. If you’re looking for a more traditional southern-style pairing, try serving your cornbread with some black-eyed peas and collard greens.
If you want to explore different flavor combinations, consider serving your cornbread alongside spicy chili or hearty beef stew. The slightly sweet and crispy texture of the cornbread serves as the perfect contrast to these flavorful dishes.
Another great idea is to serve skillet cornbread as a side dish for breakfast or brunch. Pair it with scrambled eggs and bacon or even use it as the base for a breakfast sandwich.
No matter how you decide to serve your skillet cornbread, one thing is for sure; it’s a crowd-pleaser that won’t disappoint. So grab your iron skillet and get ready to impress your taste buds!
Make-Ahead, Storing and Reheating
Once you’ve cooked up a batch of this easy skillet cornbread recipe, you may find yourself with leftovers that you want to store for future meals. Fortunately, storing and reheating your cornbread is quick and easy.
To store uneaten cornbread, make sure it is completely cooled and then wrap it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
When it’s time to reheat the cornbread, there are a few different methods you can use. For small amounts of cornbread, simply pop it into the microwave for about 15 seconds per slice. If you have larger amounts of cornbread, you may want to reheat it in the oven. Preheat your oven to 350 degrees Fahrenheit and place the cornbread on a baking sheet. Cover the cornbread with foil to prevent it from drying out, and bake for 10-15 minutes or until heated through.
If you plan on making this recipe ahead of time, you can mix all of the dry ingredients together ahead of time and store them in an airtight container until you are ready to use them. Then just mix in the wet ingredients and follow the same cooking instructions.
Don’t forget that this versatile dish can also be frozen! Allow it to cool completely before wrapping tightly in plastic wrap or aluminum foil, then placing in an airtight container or freezer bag. It can be stored in the freezer for up to three months. To thaw frozen cornbread, simply leave on the counter at room temperature for about an hour before reheating using any of the methods mentioned above.
By mastering these storage techniques, you’ll always have quick access to deliciously fresh and warm skillet cornbread whenever you need it!
Tips for Perfect Results
Making the perfect skillet cornbread may seem challenging, but with a few tips and techniques, you can achieve a crispy crust and moist center that will make your taste buds dance. Here are some tips for ensuring that your skillet cornbread recipe comes out perfectly every time.
Firstly, the cast-iron skillet is the secret to making delicious cornbread. It heats up quickly and distributes heat evenly, ensuring that the cornbread cooks evenly. Preheat the skillet in the oven before pouring in the batter to make sure the crust is crisp.
Secondly, sift dry ingredients such as flour, baking soda, and baking powder for an even texture. To avoid lumps, stir together cornmeal and flour in a separate bowl before adding it to the wet ingredients.
Thirdly, remember not to overmix the batter; otherwise, you could end up with tough bread with an inferior quality of crumb. Mix until just combined.
Fourthly, use room-temperature ingredients, such as milk and eggs, for optimal results. Room temperature ingredients dissolve more readily than cold ones without clumping or curdling.
Fifthly, choose quality ingredients like fresh eggs and high-quality cornmeal for superior taste. You want your ingredients to be as fresh as possible to achieve optimum flavor.
And lastly, if you prefer “crustier” cornbread or if you’re trying a new recipe, it’s always helpful to watch your oven’s temperature carefully.
Overall, these tips will help you achieve southern-style perfection when making skillet cornbread—this simple skillet recipe never disappoints!
Now that we have gone through the recipe how-to and talked about substitutions and variations, you might have some questions lingering in your mind. Fear not! I’ve compiled a list of frequently asked questions to address any concerns you might have before making this amazing easy skillet cornbread recipe.
Is cornbread better in cast iron skillet?
When it comes to making cornbread, my go-to method is using a heavy cast iron skillet. This method is steeped in tradition and has been tried and tested over time. The beauty of using cast iron is that it heats up quickly and maintains a consistent temperature, allowing for a perfectly golden and crispy crust. And let’s be real, the crust is what we all look forward to in a delicious cornbread! So, let’s get to it and start making some mouth-watering cornbread.
What’s the difference between Southern cornbread and regular cornbread?
When it comes to making cornbread, there are two popular styles: Northern and Southern. The Northern style of cornbread is known for its slightly less sweet taste than its Southern counterpart. To achieve a crumbly texture, fewer eggs and yellow cornmeal are used. On the other hand, Southern-style cornbread can be made with either white or yellow cornmeal and is usually more buttery, with a cakelike texture due to the use of more eggs.
What can I use if I don t have a cast iron skillet for cornbread?
If a cast iron skillet is not available, one can still make use of an ovenproof skillet, baking dish, or pie dish. It is essential to heat the chosen dish in a hot oven before pouring the batter to achieve a good result. However, when using a cast iron skillet, melting the butter in the skillet on the stove is a necessary step.
Should I preheat my cast iron skillet for cornbread?
When it comes to making cornbread, one tip that always helps is heating the cast iron skillet before adding the batter. This not only applies to those using box mixes but also those baking from scratch. The use of this cooking technique results in a firm, crisp crust for the usually soft and fragile bread.
In conclusion, this easy skillet cornbread recipe is the perfect choice for any occasion! With its crispy crust, moist and tender texture, and sweet flavor, there’s nothing quite like it. Plus, it’s incredibly simple to make and packed full of delicious ingredients like cornmeal, flour, buttermilk, and honey butter.
Whether you’re cooking up a special meal for family and friends or just looking for an easy-to-prepare side dish to accompany your favorite Southern-style meals, this skillet cornbread recipe is sure to impress. So why not give it a try today? You’ll be glad you did!
Easy Skillet Cornbread Recipe
- 2 cups cornmeal
- 1 egg (beaten)
- 1 cup milk
- 1/4 cup oil
- 1 tablespoon sugar
- Heat oven to 425°F.
- Grease the inside of your 8-inch cast iron skillet and place it in the oven.
- In a medium or large bowl, beat your egg and add milk and oil.
- Stir in sugar, then cornmeal, just until moistened.
- The batter should be lumpy- do not overmix.
- Carefully remove your skillet from the oven and pour in the batter.
- Return to oven.
- Bake for 20-30 minutes.
- The top of your cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done.
- Serve warm.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.