Easy Skillet Cornbread Recipe
What is it like to smell cornbread baking? She always made it in a cast iron skillet, and the crispy edges were the best part.What is a good skillet cornbread recipe?What is my take on her classic, but even simpler! Is it faster than making drop biscuits? Is this recipe easier than you think? Is it a good idea to slathere honey butter on chilly nights? What’s the best way to do it?
What is easy skillet cornbread recipe?
Think of an What are some easy skillet cornbread recipes?As a rustic, homey version of traditional cornbread, but with slightly crispier exterior thanks to the toasted almonds. How do you bake in a hot skillet? What is essentially a batter made with cornmeal, flour, eggs, and buttermilk? ), then poured into a sizzling hot skillet and baked until golden brown. The skillet gives it those crispy edges that everyone fights over! Why is it called easy?is! No fancy techniques or hard-to-find ingredients required. This is comfort food at its finest – straightforward, satisfying, and totally delicious. My grandma’s secret? A little bit of bacon grease in the skillet… but shhh, don’t tell anyone!
Why you’ll love this recipe?
Where do I start?How do I make skillet cornbread?Is a weeknight hero in my house for so many reasons.
- Flavor explosion: WhatWhat is that classic cornmeal taste that’s just right amount of sweet and savory? The crispy edges add a delightful textural contrast that makes every bite interesting. What is the aroma of a rose?
- Simplicity: SimI’m talking about a recipe that comes together in minutes with ingredients you probably already have. What is in your pantry? No fancy equipment, no complicated steps, just pure, simple baking. What are some comfort food recipes for a busy weeknight?
- WalletWhat are some of the best side dishes that are affordable? I’ve made this when my fridge was practically empty, and it still felt like a special treat.
- Is versatility the key to success?Serve it with chili, barbecue, soups, or just as a snack with butter and honey. Is it good for breakfast with a fried egg? What are some good combos of jalapenos and cheese?
What I love about this recipe is how it instantly brings a sense of comfort and nostalgia. Isn’t it like family gatherings and cozy evenings? Who can resist that buttery goodness? If you’re looking for a similar kind of comfort, you might also like my grandma’s biscuits. What is your favorite recipe for a healthy dinner? What are some of the best cornbread recipes?
How can I make easy skillet cornbread recipe?
Quick Overview
Making this How do I make skillet cornbread?How do you preheat an oven with a cast iron skillet inside? While that’s heating up, you whisk together your dry ingredients, then mix in the wet ingredients. Carefully pour the batter into the screaming-hot skillet, and bake until golden brown and delicious. The hot skillet creates that signature crispy crust that sets this recipe apart. Is this recipe so easy to make that even a novice baker can make it?
Ingredients Notes:
For the Main Batter:
Cornmeal:Use a medium-grind cornmeal for the best texture. Fine cornmeal will make it too dense, and coarse will be a bit too gritty. I always use yellow cornmeal, but white works just as well.
All-purpose FlourWhat’s your standard all-purpose flour? Can you experiment with other flours?
Sugar:How do you add sugar to cornmeal? Can you use honey or maple syrup?
Baking Powder:How does cornbread rise?
Salt: Salt enhances all the other flavors. Don’t skip it!
Eggs: Eggs bind the ingredients together and add richness.
Milk (or buttermilk): WhatButtermilk gives you a richer flavor, but regular milk works just fine too. I’ve used almond milk in a pinch, and it turned out great!
Melted Butter:What are some ways to add flavor to a dish? Can you use vegetable oil or bacon grease for different flavor profiles? What is Grandma’s secret recipe for bacon grease?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven. What is the best way to get a crispy crust? Carefully remove the hot skillet from the oven and add about 1-2 tablespoons of melted butter (or less) to the pan. ) to the skillet, swirling to coat the bottom and sides. The skillet will be super hot, so be careful! This step is so important don’t skip it!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Set aside. Make sure everything is evenly distributed. This ensures that the baking powder works its magic and the flavors will be balanced. I always give it a good whisk for at least 30 seconds to make sure everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, milk (or buttermilk), and melted butter. Set aside. The melted butter should be cooled slightly so it doesn’t cook the eggs. If you’re using buttermilk, it will give the cornbread a slightly tangy flavor that’s just divine. If your butter is too hot and the eggs start to cook, don’t worry too much! Just whisk it really well and keep going.
Step 4: Combine
What is the best way to mix wet and dry ingredients together? Do not overmix! Some lumps are okay. If you overmix the flour, the gluten will develop and result in a tough cornbread. I usually stop stirring when I still see a few streaks of flour. Is it better to have a few lumps than to overmix?
Step 5: Bake
Carefully pour the batter into the hot buttered skillet. What happens if the batter hits the skillet? Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. What happens when the center comes out clean? What are some of the best ovens to use? If the top starts to brown too quickly, you can loosely tent it with foil. I always start checking my phone around 20 minutes before I go to sleep. Just to be safe.
Step 6: Cool & Serve
Let the cornbread cool in the skillet for a few minutes before slicing and serving. This allows it to set up a bit and makes it easier to slice. Serve warm with butter, honey, or your favorite toppings. Is it good with a salad, soup, or barbecue? I like to drizzle mine with honey butter – it’s the perfect combination of sweet and savory! If you’re feeling extra indulgent, add a dollop of whipped cream!
What should I serve it with?
This How do you make skillet cornbread? is seriously versatile! Here are a few ideas for serving:
For Dinner: Serve alongside your favorite chili, soup, or stew. It’s also a perfect accompaniment to barbecue ribs, pulled pork, or fried chicken. My family loves it with my famous three-bean chili!
For Brunch: Crumble it up and use it as a base for cornbread stuffing. Top with eggs, salsa, and avocado for a southwestern-inspired brunch. Leftover cornbread makes the BEST stuffing, trust me!
As Dessert: Drizzle with honey or maple syrup and serve with a scoop of vanilla ice cream. It’s also delicious with fresh berries and whipped cream. Sometimes I even crumble it up and use it as a topping for cobblers!
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For Cozy Snacks: Enjoy a slice with a pat of butter and a drizzle of honey. It’s the perfect comfort food on a chilly day. My kids love to eat it straight from the skillet, still warm from the oven!
Growing up, my grandma always served cornbread with pinto beans and collard greens. It’s a classic Southern combination that’s hard to beat. But don’t be afraid to get creative and try your own combinations! That’s the beauty of this recipe – it goes with just about anything!
Top Tips for Perfecting Your Easy Skillet Cornbread Recipe
Want to take your easy skillet cornbread recipe to the next level? Here are a few of my top tips:
Skillet Heat: Make sure your skillet is screaming hot before you pour in the batter. This is key for getting that crispy crust. I usually let mine heat up for at least 15-20 minutes in the oven.
Ingredient Temperature: Use room temperature eggs and milk for the best results. This helps the batter come together more smoothly.
Don’t Overmix: Be careful not to overmix the batter. Overmixing will develop the gluten in the flour and result in a tough cornbread. A few lumps are okay!
Experiment with Flavors: Add jalapenos, cheese, corn kernels, or herbs to the batter for a different flavor profile. My personal favorite is jalapeno cheddar cornbread – it’s got a little bit of spice and a whole lot of flavor!
Baking Time: Keep an eye on the cornbread while it’s baking. Ovens can vary, so it might need a few extra minutes or less. I always start checking it around 20 minutes, just to be safe.
Bacon Grease: Use bacon grease instead of butter for a richer, more savory flavor. My grandma always used bacon grease, and it’s the secret to her amazing cornbread!
I’ve learned these tips through years of making cornbread, and they’ve really made a difference in the final result. Don’t be afraid to experiment and find what works best for you. Baking is all about having fun and creating something delicious!
Storing and Reheating Tips
Got leftover easy skillet cornbread recipe? Here’s how to store and reheat it:
Room Temperature: Store leftover cornbread at room temperature for up to 2 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: Store leftover cornbread in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container. It might dry out a bit, but it will still be delicious.
Freezer Instructions: Freeze leftover cornbread for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat leftover cornbread in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it might get a bit soggy. I prefer to reheat it in the oven for the best texture.
I always try to store my cornbread properly to keep it fresh for as long as possible. There’s nothing worse than dry, stale cornbread! I’ve found that wrapping it tightly in plastic wrap is the best way to prevent it from drying out. And if you’re freezing it, make sure to wrap it really well to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
This easy skillet cornbread recipe is more than just a side dish; it’s a slice of Southern comfort. Its simplicity, incredible flavor, and versatility make it a must-try. Whether you’re serving it with chili, barbecue, or just enjoying a slice with butter and honey, this cornbread is sure to become a family favorite. If you enjoyed this recipe, you might also like my recipes for Biscuits or even pancakes! Happy baking, and I can’t wait to hear how yours turns out! Feel free to leave a comment below with your own variations and tips!
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Easy Skillet Cornbread Recipe
Ingredients
Main Ingredients
- 1.5 cups cornmeal stone-ground for best texture
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 0.5 cup unsalted butter melted and cooled
- 1 cup buttermilk
- 2 large eggs lightly beaten
- 2 tbsp honey
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the melted butter, buttermilk, eggs, and honey. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Carefully remove the hot skillet from the oven and grease it lightly. Pour the batter into the skillet, spreading it evenly.
- Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool for a few minutes before slicing and serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
