Skillet cornbread is the perfect addition to any family gathering or dinner. Crispy edges with a soft, crumbly center with the help of handy cast iron skillet!
Get ready for the ultimate comfort food side dish next to mac and cheese or mashed potatoes, skillet cornbread. Packed with flavor and guaranteed to be one of the moistest cornbreads you’ve ever tasted.
Using a traditional cast-iron skillet, you already have the tool but I’ll provide the best recipe. This is the kind of cornbread that pairs perfectly with a warm bowl of chili or makes the perfect side dish for any meal.
Whether you’re an experienced home cook or just starting out, this skillet cornbread recipe is easy to follow and as simple as they come. The classics are always simple but packed with flavor, so allow me to show you why this recipe is timeless.
How To Make Skillet Cornbread
Ingredients needed
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Baking powder
- Buttermilk (sub with milk)
- Butter
- Egg
- Vanilla extract
Making the skillet cornbread recipe
- Preheat the oven to 375F.
- Now, whisk the eggs, then gradually pour in the melted butter. Add in the vanilla extract then gradually whisk in the buttermilk.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and salt. Next, combine the dry and wet ingredients. Do not over mix. Pour the batter into the cast iron skillet.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean and the top is golden. Cook times will vary.
- Allow the skillet cornbread to cool before slicing and serving.
What to eat with skillet cornbread
Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!
Skillet Cornbread
Equipment
- 10 inch cast iron skillet
Ingredients
- 2 large egg
- 8 tablespoon butter, melted
- 2 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 375F.
- Now, whisk the eggs, then gradually pour in the melted butter. Add in the vanilla extract then gradually whisk in the buttermilk. Note, allow the butter to cool a little first. Do not pour super hot butter into the eggs.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and salt. Next, combine the dry and wet ingredients. Do not over mix. Pour the batter into the cast iron skillet.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean and the top is golden. Cook times will vary.
- Allow the skillet cornbread to cool before slicing and serving.