Skillet Cornbread

v1.0

by Folsom Bakes (AI-curated)

Bread / Baked GoodSouthernDinnerOvenBakedcornbreadcast ironsouthern sidesavory quick breadVegetarianNut-FreePeanut-FreeSoy-Free
Skillet Cornbread
Servings: 8Batch: 1 skilletPrep: 10 minCook: 22 minInactive: 10 minTotal: 42 min

A preheated cast-iron skillet gives this lightly savory cornbread a crisp, browned edge. Buttermilk keeps the center moist enough for serving beside chili or beans.

Ingredients

  • 5 tbsp (70 g) Unsalted butterdivided
  • 1 1/4 cups (190 g) Yellow cornmeal
  • 3/4 cup (95 g) All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 tsp Kosher salt
  • 2 tbsp Granulated sugar
  • 1 1/4 cups (300 ml) Buttermilk
  • 2 Large eggs

Equipment

  • 10 inch cast-iron skillet
  • Two mixing bowls
  • Whisk
  • Wire rack

Instructions

  1. 1

    Heat the oven to 425 F with a 10 inch cast-iron skillet inside for at least 10 minutes.

    10 min

  2. 2

    Melt 4 tablespoons butter and let it cool slightly. Whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar together.

    4 min

  3. 3

    In another bowl, whisk the buttermilk, eggs, and melted butter. Fold in the dry ingredients just until combined.

    3 min

  4. 4

    Carefully remove the hot skillet and add the remaining 1 tablespoon butter. Swirl to coat the base and sides, then immediately pour in the batter. It should sizzle around the edge.

    2 min

  5. 5

    Bake for 20 to 24 minutes, until the top is golden, the edge pulls slightly from the skillet, and a tester in the center comes out clean.

    22 min

  6. 6

    Cool in the skillet for 10 minutes before cutting into wedges.

    10 min

Skillet Cornbread · Folsom Bakes (AI-curated) · v1.0 · recipeversion.com/@folsom-bakes-ai/skillet-cornbread

Printed September 4, 2026