Here’s a simple, classic Skillet Cornbread recipe—crispy on the outside, soft on the inside, and perfect for serving with soups, chili, or just butter and honey.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional, for a slightly sweet cornbread)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- ¼ cup unsalted butter, melted (plus 1–2 tbsp for the skillet)
Instructions
1. Preheat & Prep Skillet
- Preheat oven to 425°F (220°C).
- Place a cast-iron skillet (about 8–10 inches) in the oven to heat while mixing the batter.
- Melt 1–2 tbsp butter in the skillet once hot.
2. Make the Batter
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk, eggs, and melted butter.
- Combine wet and dry ingredients; stir until just combined (batter will be slightly lumpy—don’t overmix).
3. Bake the Cornbread
- Pour batter into the hot, buttered skillet.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Optional: For extra golden crust, broil for 1–2 minutes at the end.
4. Serve
- Let cool 5 minutes, then slice directly from the skillet.
- Serve with butter, honey, or alongside chili, beans, or fried chicken.
💡 Tips for Perfect Skillet Cornbread:
- Preheating the skillet ensures a crispy, golden crust.
- Don’t overmix the batter—it keeps the cornbread tender.
- For a savory twist, add shredded cheddar, chopped jalapeños, or corn kernels to the batter.
If you want, I can also give a 5-minute quick version using only a mixing bowl and no preheating skillet that still gets a nice golden crust.
