Skillet Cornbread
Cornbread is a golden, tender, slightly sweet bread with a crunchy crust and a moist crumb. It is perfect with chili, barbecue or a pat of butter and honey.
- 35 minTotal time
- 8Servings
- 290kcal / serving
- 6 gProtein
This version bakes in a hot cast iron skillet, which gives the bottom and edges a crisp, fried crust. It mixes in one bowl and takes about 35 minutes.
The science: why this works
- Preheating the skillet sears the batter on contact, which makes the crunchy, golden crust.
- Buttermilk reacts with the baking soda and gives a tender crumb and a mild tang.
- A short rest lets the cornmeal absorb liquid, so the cornbread turns out moist, not gritty.
- Mixing just until combined keeps the crumb soft instead of tough.
- Melted butter adds flavor and keeps the bread moist.
Why a hot skillet
Cast iron holds a lot of heat. When the batter hits the hot buttered pan, the outside sets and browns immediately, like frying. That is how you get a crisp, deeply golden bottom and edges that a cold pan cannot give.
Learn: Which pan for which job →Why rest the batter
Cornmeal is coarse and dry, and it needs time to soak up liquid. Resting the batter for 5 minutes softens the grains, which makes the bread moist and tender rather than sandy and crumbly. Five minutes is enough, so use that time to melt the butter in the skillet.
Learn: How starch thickens sauce →Why buttermilk
The acid in buttermilk reacts with baking soda to produce carbon dioxide for lift. It also weakens gluten, so the crumb is tender, and adds a gentle tang that balances the sweetness of the corn. Plain milk works in a pinch, but it will not give the same lift.
Learn: Baking soda vs baking powder →Skillet Cornbread
35 min · 8 servings · American · Baking
Ingredients
Makes 8 servings
- 150 gyellow cornmeal, medium grind (1 cup)
- 130 gall-purpose flour (1 cup)
- 50 ggranulated sugar (1/4 cup)
- 2 tspbaking powder
- ½ tspbaking soda
- 1 tspfine salt
- 240 mlbuttermilk (1 cup)
- 2large eggs
- 60 gunsalted butter, melted (4 tbsp)
- 2 tbspunsalted butter, for the skillet
Method
Tips for the best result
- Heat the skillet with the oven so the batter sizzles when it goes in.
- Use medium-grind cornmeal for the best texture.
- Do not skip the rest, which prevents gritty cornbread.
Mistakes to avoid
- Using a cold pan makes a pale, soft crust, so preheat the skillet.
- Overmixing makes tough cornbread, so stir only until combined.
- Overbaking makes dry, crumbly bread, so check at 20 minutes.
Variations and swaps
- Fold in 100 g shredded cheddar and 1 diced jalapeño.
- Add 150 g corn kernels, fresh or thawed, to the batter.
- Brush the hot cornbread with honey butter.
- Swap buttermilk for 240 ml milk plus 1 tbsp lemon juice, rested 5 minutes.
- Swap the 50 g sugar for 1 tbsp for a Southern-style, savory cornbread.
- Swap the skillet for a 9-inch (23 cm) square pan, greased well, and bake 22 to 26 minutes.
Storing and reheating
Wrap and keep at room temperature for 2 days, or in the fridge for 5 days. Freeze wedges for up to 3 months and reheat at 350°F (175°C) for 10 minutes.
Skillet Cornbread: questions
How do I make cornbread moist?
Use buttermilk, do not overmix and do not overbake it. Let the batter rest for 5 minutes so the cornmeal hydrates. Pull it when a toothpick comes out clean.
Do I need a cast iron skillet for cornbread?
No, but it gives the best crust. A 9-inch (23 cm) square or round baking pan works, though the crust will be softer.
Is cornbread supposed to be sweet?
It depends on the style. Southern cornbread is usually savory, while Northern cornbread is sweeter. This recipe has a little sugar for a balanced flavor.
Why is my cornbread dry and crumbly?
It was likely overbaked or the batter had too little liquid. Measure the cornmeal by weight and check for doneness at 20 minutes.
Can I use self-rising cornmeal?
Yes. Skip the baking powder and salt, and reduce the baking soda to 1/4 tsp. Texture will be similar.
