Skillet Cornbread (Golden, Crispy Edges & Soft Center)

Skillet Cornbread (Golden, Crispy Edges & Soft Center) 🌽

Ingredients

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup sugar (optional, adjust to taste)

• 1 tbsp baking powder

• ½ tsp salt

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 2 large eggs

• ⅓ cup melted butter or vegetable oil

• 2 tbsp butter (for the skillet)

Instructions

1. Preheat oven to 220°C / 425°F.

2. Place a cast-iron skillet in the oven with 2 tbsp butter to heat and melt.

3. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.

4. In another bowl, whisk buttermilk, eggs, and melted butter/oil.

5. Combine wet and dry ingredients (don’t overmix).

6. Carefully remove hot skillet, swirl melted butter to coat.

7. Pour batter into the hot skillet (it should sizzle).

8. Bake 20–25 minutes until golden brown and a toothpick comes out clean.

9. Rest 5–10 minutes, then slice and serve.

Q & A

Q: Why use a cast-iron skillet?
A: It creates the crispy edges and bottom you see in the photo.

Q: Can I make it without sugar?
A: Yes—Southern-style cornbread is traditionally unsweetened.

Q: What if I don’t have buttermilk?
A: Mix 1 cup milk + 1 tbsp vinegar or lemon juice, rest 5 minutes.

Q: How do I keep it moist?
A: Don’t overbake, and use butter instead of only oil.

Q: Can I add extras?
A: Absolutely! Try: