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Skillet Cornbread is so delicious. I never knew how good cornbread could be until I made it in my cast iron skillet.
Favorite Cornbread Moments
One of my favorite moments is when I remove the hot skillet from the preheated oven. In anticipation, I pour the batter into the liquid grease and it immediately begins to sizzle and fry. I literally see the crust forming as I scrape the last drops of batter into the skillet. Then I scoot the pan back into the oven and close the door. Fifteen to twenty minutes later I open the door again to be hit by the heat of the oven. I catch the whiff of sweet, baked cornbread. So delightful.
My next favorite moment is when my knife slices through the crusty bread. It cuts through the tender golden top, deep into the chewy interior, and all the way down to the caramelized, crunchy bottom until it hits iron. Oh my goodness! Folks, if you haven’t tried making cornbread in cast iron, please do so. Soon.
Ingredients Needed to Make Skillet Cornbread
- vegetable shortening
- yellow cornmeal
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
Instructions for Making This Recipe
Spoon shortening in cast iron skillet and place in oven while preheating to 425 degrees.
In medium bowl, sift together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda. Add buttermilk and mix to combine. Allow to set for a few minutes while oven is preheating.
Remove skillet from oven and pour mixture into the hot oil. Bake for 15-20 minutes until golden brown. Serves 8-10.
A Few Tips
When preheating the skillet in the oven, I recommend using shortening instead of oil. As the temperature in the oven rises, the shortening melts. You’ll know the skillet is hot enough when the shortening has completely melted. And that’s when your batter will sizzle!
While I suggest using buttermilk, there have been times when I haven’t had any in my fridge. You can make your own by adding white vinegar or lemon juice to whole milk. Use 2 tablespoons for each cup of whole milk. When you add the acid to the milk, the milk will curdle. Stir it and let it set for 10-20 minutes before using.
Skillet Cornbread is best served warm from the oven and is especially good with Ham and Beans or Sausage Bean Soup. My husband likes eating the leftovers the next morning for breakfast with eggs and ham. I hope you will enjoy it as much as we do.
See more Bread Recipes Here.
- 3-4 tablespoons shortening
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- Spoon shortening in cast iron skillet and place in oven while preheating to 425 degrees.
- In medium bowl, sift together cornmeal, flour, sugar, baking powder, salt, and baking soda. Add buttermilk and mix to combine. Allow to set for a few minutes while oven is preheating. Remove skillet from oven and pour mixture into the hot oil. Bake for 15-20 minutes until golden brown. Serves 8-10.
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