Southern Skillet Cornbread
Southern Skillet Cornbread is a cherished staple in Southern kitchens, known for its rich flavor and crispy golden crust. This cornbread recipe is a perfect accompaniment to a wide range of dishes.
Servings: 8 servings
Calories: 200kcal
Equipment
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Dry Ingredients
- 1 cup Cornmeal Use finely ground cornmeal for the best texture.
- 1 cup All-Purpose Flour Adds structure and lightness.
- 1 tablespoon Baking Powder A crucial leavening agent.
- 1 teaspoon Salt Enhances the flavors.
- 2 tablespoons Sugar Adds subtle sweetness.
Wet Ingredients
- 1 cup Buttermilk Helps to tenderize the bread.
- 2 large Eggs Acts as binding agents.
- 1/4 cup Unsalted Butter, melted Adds flavor and moisture.
For Greasing
- 1 tablespoon Cooking Oil Use a high smoke point oil.
Instructions
- Preheat your oven to 425°F (220°C).
- Place a 10-inch cast-iron skillet in the oven while it preheats.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk until well blended.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Carefully remove the hot skillet and add a tablespoon of oil, swirling to coat.
- Immediately pour the cornbread batter into the hot skillet.
- Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
- Let cool for a few minutes before slicing and serve warm.
Notes
Serve with butter or your favorite Southern dishes.