Skillet Cornbread

Easy skillet cornbread baked in a cast iron skillet with crispy golden edges and a soft, tender center. The perfect side for any meal!

Course Bread

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pieces

Calories 209kcal

Preheat oven to 425.
Put 1 Tbsp butter into your pan and place in oven as it preheats. Remove as soon as butter is melted.
In a large bowl combine flour, cornmeal, baking powder, baking soda, sugar and salt and mix until combined.
Melt 1/2 C butter in a sauce pan on the stove top or in a bowl in the microwave.. Allow to cool
In another bowl mix together buttermilk and eggs. Add in 1/2 C melted butter.
Pour the dry ingredient mixture into the wet mixture and mix until just combined.
Pour batter into pan with melted butter and bake for 18-23 minutes or until a toothpick comes out clean.

Preheat your skillet. One of the secrets to getting those wonderfully crispy, golden edges is adding the batter to a hot cast iron skillet. Let the skillet with the butter in it heat up in the oven while you prepare the batter.
Don’t overmix. Stir the batter just until the ingredients are combined. A few small lumps are fine. Overmixing can make your cornbread tougher instead of soft and tender.
Watch the baking time. Cornbread is best when it is just baked through. Overbaking can dry it out. It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Serve it warm. Skillet cornbread is especially good straight from the oven with plenty of butter. A drizzle of honey is pretty delicious too!
To give this cornbread even more flavor you can add in a cup of grated cheese, a finely chopped jalapeño, or a small can of green chilies.