Recipe Summary
Easy to make Skillet Cornbread, enjoy with a hot bowl of chili or stew, or use to make Cornbread Dressing for the Holidays!
Skillet Cornbread, southern wouldnโt be southern without skillet cornbread.
I canโt remember not having some form of cornbread on our table every week. My momโs favorite was Jiffy sweet cornbread, mostly because she wanted to save time, but my favorites have always been the spicy Mexican cornbread and skillet cornbread.
It is an absolute must to ensure that you have cornbread with a pot of soup beans, and in the south, the only other bread allowed near cornbread is the southern biscuit!
My mom had a special cast iron skillet just for her cornbread and that skillet was seasoned to perfection. We are talking, completely smooth with a shimmer to it. Part of my introduction into the kitchen was how to take care of and keep that cast iron seasoned.
This article from Southern Living Magazine is a great source on how to season a cast-iron skillet, read here.
When I was learning to cook cornbread, I could feel my mom peering around the corner into the kitchen to make sure that I didnโt use soap or water on her seasoned cast iron skillet. Cornbread and my layered Southern biscuits are the two breads I grew up reaching for at the table, Southern bread cousins in the truest sense.
What goes with cornbread?
- Slow Cooker Chili, a tasty recipe that will feed a crowd and goes perfectly with this easy cornbread recipe.
- Cornbread Dressing, the perfect side dish for the Holidays! Can be made by using up leftovers or making a fresh batch of cornbread.
- Day-old cornbread crumbled in a glass of milk and seasoned with salt and pepper. This was my momโs favorite treat, and she would always save a slice of cornbread just to make this. Me? Not so much. But if youโre inclined to give it a go, let me know your thoughts in the comments below. What I will say is that a warm slice of this skillet cornbread alongside a tall glass of sweet tea is one of those Southern classics that never needs improving.
- This Pulled Pork recipe can also be enjoyed with this cornbread recipe, a side of black-eyed peas and collard greens, and a tall glass of southern sweet iced tea.
- BBQ chicken enjoyed with corn on the cobb, a side salad, and this cornbread.
- Simply enjoy fresh hot cornbread with creamy butter and a dollop of jam.
- If youโre a bread baker at heart, my Dutch oven bread is another one to add to the collection, a rustic, crusty loaf that feels like a real achievement fresh out of the oven.
How to make skillet cornbread
Skillet Cornbread
Ingredientsย ย
Equipment
Methodย
- Preheat the oven to 425ยฐF.
- In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk the eggs then add in the buttermilk and cooled (melted) butter, mix until well combined.
- Pour the liquid mixture into the dry ingredients and mix until well combined. Set aside.
- Place an 8-inch cast-iron skillet over medium-high heat on the stovetop, add the oil and scatter about 1 teaspoon of cornmeal over the oil, do not stir. Allow the cornmeal to cook for about 1 minute (do not get distracted and forget, because it can burn easily). Once the cornmeal starts to turn golden, pour the cornbread batter in and allow to cook for another minute.
- Transfer the skillet to the preheated 425ยฐF oven and cook for 25 โ 30 minutes or until a knife inserted comes out clean, the top starts to turn golden and you see cracks in the top.
- Remove from oven and allow to cool for about 5 โ 10 minutes. Lay a plate or serving board upside down over the skillet then carefully flip the skillet and plate over together to invert and remove cornbread. It should come out easily.
- You can serve it "upside-down", or flip it back over to serve.
Nutrition
Notes
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Stacey, could the cornmeal be replaced by the polenta corn ground?
Hi Carolina! Yes, you can definitely substitute polenta for cornmeal. Hope you enjoy!