This classic skillet cornbread is a perfect side dish for any meal. It’s golden, slightly crispy on the edges, and moist on the inside, with a hint of sweetness and a touch of savory flavor. Made in a cast iron skillet, it has a wonderful texture and is incredibly easy to prepare.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 tablespoon vegetable oil (for the skillet)
Instructions
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Prepare the Skillet:
- Place a 10-inch cast iron skillet in the oven to heat up while you prepare the batter. Add 1 tablespoon of vegetable oil to the skillet to coat it.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir to blend.
- Combine Wet Ingredients:
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Cook in Skillet:
- Carefully remove the hot skillet from the oven. Pour the batter into the skillet and spread it out evenly.
- Bake:
- Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cornbread cool in the skillet for a few minutes before slicing. Serve warm.
Enjoy your classic skillet cornbread with butter, honey, or your favorite savory dishes!