Skillet Cornbread
A preheated cast iron skillet greased with butter creates a crackling, golden crust on cornbread that a glass dish can't match. Pour the batter into the sizzling-hot skillet and listen for that hiss — it's the sound of a perfect crust forming. Don't overmix, and serve warm with honey butter.
Side · Vegetarian • 30 min
Ingredients
- 1½ cups (190g) yellow cornmeal
- ½ cup (65g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter
- 1 tablespoon honey (optional)
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Steps
- Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven to heat while you make the batter.
- In a large bowl, whisk together cornmeal, flour, baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs, and honey if using.
- Pour the wet ingredients into the dry and stir until just combined — a few lumps are fine. Do not overmix.
- Carefully remove the hot skillet from the oven. Add butter and swirl to melt, coating the bottom and sides. Pour the batter into the hot skillet — it should sizzle. Smooth the top.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 18–22 minutes. Cool in the skillet for 5 minutes, then slice into wedges and serve warm.
Tips & Variations
Make Ahead
Cornbread is best fresh from the oven. You can mix the dry ingredients up to a week ahead and store in an airtight container.
Storage
Store at room temperature wrapped in foil for up to 2 days. Reheat slices in a 350°F oven or toaster oven for 5 minutes. Freeze whole wrapped in foil for up to 2 months.
Substitutions
For a sweeter Northern-style cornbread, increase honey to ¼ cup and add 2 tablespoons sugar. Bacon drippings can replace half the butter for a smoky version. Add 1 cup corn kernels (fresh or frozen) and a diced jalapeño to the batter for a loaded cornbread.
Reviews
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