Ingredients You Will Need
Dry Ingredients
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional, adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup buttermilk (or milk with 1 tablespoon vinegar)
- 2 large eggs
- ½ cup melted butter (or vegetable oil)
- 2 tablespoons honey (optional, for sweetness)
For the Skillet
- 1 tablespoon butter or oil (for greasing)
Choosing the Right Cornmeal
Cornmeal is the star of this recipe.
Best Options
- Medium-grind yellow cornmeal: classic texture
- Stone-ground cornmeal: deeper flavor
- Fine cornmeal: softer crumb
Avoid corn flour, as it produces a dense texture.
Preparing the Cast-Iron Skillet
This step is essential for achieving the signature crust.
How to Prepare
- Place skillet in oven
- Preheat oven to 200°C (400°F)
- Add butter or oil to the hot skillet
- Let it melt and coat the surface
This creates an instant sizzle when the batter is poured in.
Mixing the Dry Ingredients
In a large bowl:
- Combine cornmeal, flour, sugar, baking powder, baking soda, and salt
- Whisk thoroughly to distribute leavening evenly
This prevents uneven rising.
Mixing the Wet Ingredients
In a separate bowl:
- Whisk eggs until smooth
- Add buttermilk
- Add melted butter
- Add honey (if using)
Mix gently until fully combined.
Combining Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients.
Important Mixing Tip
- Stir just until combined
- Do not overmix
- A few small lumps are fine
Overmixing leads to tough cornbread.
Baking the Cornbread
Carefully remove the hot skillet from the oven.
Baking Instructions
- Pour batter into hot skillet
- Smooth the top gently
- Return to oven immediately
- Bake for 20–25 minutes
How to Know It’s Done
- Top is golden
- Center is set
- Toothpick comes out clean
Cooling and Slicing
Let cornbread cool in the skillet for 10 minutes.
Why Resting Matters
- Crumb sets properly
- Easier slicing
- Better flavor
Slice into wedges, just like in the image.
Texture and Flavor Expectations
Perfect skillet cornbread should be:
- Moist but not wet
- Light yet hearty
- Slightly crumbly
- Richly golden
The edges should be crisp, while the center stays tender.
Sweet vs Savory Cornbread
This recipe can easily be adapted.
Sweet Version
- Add more sugar (up to ½ cup)
- Serve with honey or jam
Savory Version
- Reduce sugar to 1 tablespoon
- Add cheese, herbs, or jalapeños
Popular Add-Ins and Variations
Cheddar Cornbread
- Add 1 cup shredded cheddar
Jalapeño Cornbread
- Add chopped jalapeños
Corn Kernel Cornbread
- Add ½ cup cooked corn kernels
Southern-Style Cornbread
- No sugar
- Use bacon grease instead of butter
Common Mistakes to Avoid
Cold Skillet
Results in pale, soft crust.
Too Much Flour
Makes bread dry.
Overbaking
Leads to crumbly texture.
Skipping Rest Time
Causes crumbling when slicing.
Serving Suggestions
Skillet cornbread pairs beautifully with:
- Chili
- Bean stew
- Fried chicken
- Barbecue
- Soup
- Eggs and butter for breakfast
It’s incredibly versatile.
Storage Tips
Room Temperature
- Wrap tightly
- Store up to 2 days
Refrigerator
- Store up to 5 days
- Reheat before serving
Freezer
- Wrap slices individually
- Freeze up to 2 months
Reheating Instructions
- Oven: 160°C (325°F) for 10 minutes
- Skillet: Low heat with butter
- Microwave: 15–20 seconds per slice
Always reheat gently to preserve moisture.
Why Cast-Iron Makes a Difference
Cast iron:
- Retains heat evenly
- Creates crisp crust
- Enhances flavor over time
- Is durable and reliable
If you don’t have one, a heavy baking pan works, but cast iron is ideal.
Final Thoughts
This classic skillet cornbread is exactly what you see in the image:
- Golden
- Moist
- Cleanly sliced
- Perfectly baked
It’s a timeless recipe that belongs in every kitchen, whether you prefer it sweet or savory.