Skillet Cornbread

Skillet Cornbread

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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. Expect a tender, golden top with a crunchy, caramelized bottom. And then slather each piece with butter. So good! 

Cornbread Fresh from the Oven

(Post modified with new photos on 10/11/22.)

Not only does this cornbread taste delightful, it is quite fun to prepare. Of course, you’ll need a cast iron skillet to make this recipe. My cast iron skillet is 12″ wide, but I’ve also halved this recipe to use with my 8-inch skillet, which is perfect when serving 2-4 people.

One of my favorite moments is removing the hot skillet from the preheated oven. In anticipation, I pour the cornmeal 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. Scrumptious.

Sliced Cornbread

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 to Make Skillet Cornbread

(See the full recipe at the bottom of this post.)

  • vegetable shortening
  • yellow cornmeal
  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
  • baking soda
  • buttermilk

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Spoon Shortening into Skillet and Allow to Melt in Oven

Spoon shortening into a large cast iron skillet and place in oven while preheating.

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!

Whisk Dry Ingredients

Meanwhile, in a large bowl, sift together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda.

Add Buttermilk to Dry Ingredients and Stir to Combine

Add buttermilk and mix to combine. Allow to set for a few minutes while the oven is preheating.

Did you know that you can make your own buttermilk with whole milk and vinegar or lemon juice? I’ve done this before when I’ve failed to pick up buttermilk at the store. It’s not a perfect substitution, but it works in a pinch. To do this, add 1 tablespoon of white vinegar or lemon juice and enough whole milk to make 1 full cup. When you add the acid to the milk, the milk will curdle. Stir and allow to set for a 15-20 minutes to thicken. For 2 cups of buttermilk, you would use 2 tablespoons of white vinegar or lemon juice.

Pour Cornbread Batter into Hot Skillet with Melted Shortening

Remove skillet from oven and pour mixture into the hot oil. This is part of my favorite moments that I mentioned above. When the batter hits the hot skillet and sizzles. See how the batter is already cooking along the sides of the pan? I love this part!

Serving Slices of Cornbread from a Cast Iron Skillet

Bake in preheated oven for 15-20 minutes until golden brown. This recipe will serve 8-10 people.

Serve Cornbread with Your Favorite Bean Soup

Skillet Cornbread is best served warm from the oven and is especially good with Ham and Beans or Sausage Bean Soup. Be sure to slather it with lots of butter. 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.  Browse Soup Recipes Here.

 

Recipe for Skillet Cornbread

Skillet Cornbread

This recipe so good. I never knew how good cornbread could be until I made it in my cast iron skillet. Delicious!
5 from 1 vote
Print Rate
Course: Breads
Cuisine: American
Keyword: Buttermilk, Cast Iron Cooking, Cornmeal
Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Servings: 10

Equipment

Glass Measuring Cups
Glass Mixing Bowls
Cast Iron Skillet
Potholders

Ingredients

  • 3-4 tablespoons shortening
  • 2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk

Instructions

  • Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
  • Spoon shortening in cast iron skillet and place in oven while preheating.
  • Meanwhile, in a large bowl, whisk 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 the oven is preheating.
  • Remove skillet from oven and pour mixture into the hot oil. (This is one of my favorite moments. When the batter hits the hot skillet and sizzles. I love this part!)
  • Bake in preheated oven for 15-20 minutes until golden brown. This recipe will serve 8-10 people.

Nutrition

Calories: 247kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 424mg | Potassium: 174mg | Fiber: 3g | Sugar: 13g | Vitamin A: 79IU | Calcium: 105mg | Iron: 1mg
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