Southern Skillet Cornbread

Ingredients

Cornbread Batter

• 210g (1½ cups) yellow cornmeal — Medium grind preferred
• 65g (½ cup) all-purpose flour
• 7g (1½ tsp) baking powder
• 3g (½ tsp) baking soda
• 5g (1 tsp) fine sea salt
• 100g (2 large eggs) large eggs — Room temperature
• 360ml (1½ cups) buttermilk — Room temperature
• 60g (4 tbsp) unsalted butter — For the skillet
• 15ml (1 tbsp) distilled white vinegar — Optional, for extra tang

Equipment

Method

Preheat Skillet and Oven

The secret to cornbread with crispy edges is a screaming hot skillet. The batter should sizzle the moment it hits the pan.

1. Preheat Oven. Set your oven to 425°F (220°C) with the rack in the middle position.
2. Heat the Skillet. Place your 10-inch cast iron skillet in the oven as it preheats. Let it get blazing hot, at least 15 minutes.

Mix the Batter

Quick bread means quick mixing. Overmixing is the number one mistake people make with cornbread.

1. Combine Dry Ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly distributed.
2. Combine Wet Ingredients. In a separate bowl, whisk together the eggs, buttermilk, and vinegar (if using) until smooth.
3. Mix Wet into Dry. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. You want no dry streaks of flour, but lumps are fine. Stop stirring the second it comes together. Overmixing activates the gluten in the flour and turns your cornbread tough and cakey.

Shaping Options

Choose your shape based on your equipment and preference.

Classic Skillet Wedges (recommended)

Bake in a 10-inch cast iron skillet, cut into 8-10 wedges.

Cornbread Muffins

Pour batter into a greased muffin tin, filling each cup about ¾ full. Reduce bake time to 15-18 minutes at same temperature. Makes about 12 muffins.

Cornsticks

Use a cast iron cornstick pan, preheated and greased. Bake 12-15 minutes. The higher surface-area-to-volume ratio means more crust, which some people consider the whole point.

Bake

Hot butter, hot skillet, pour, bake. The sizzle when the batter hits the pan is what creates that legendary crust.

Oven: 220°C / 425°F. Internal temperature when done: 93°C / 200°F.

Bake time: PT25M

Cast Iron Skillet (recommended)

Preheat skillet in oven for 15 minutes. Add butter, swirl, pour batter. Bake 20-25 minutes.

Equipment: 10-inch cast iron skillet

1. Add Butter to Hot Skillet. Carefully remove the screaming hot skillet from the oven. Drop the butter in and swirl as it melts. It should foam and start to brown slightly. Tilt the skillet to coat the bottom and about an inch up the sides.
2. Optional Power Move. Pour about 2 tablespoons of the melted butter from the skillet back into your batter and give it one or two quick stirs. This adds richness throughout the bread, not just on the edges.
3. Pour Batter. Pour the batter into the hot, buttered skillet. It should sizzle immediately. That sizzle is the sound of a perfect crust forming. Smooth the top gently with the back of a spoon.
4. Bake. Return the skillet to the oven and bake for 20-25 minutes until the top is golden brown, the edges have pulled slightly away from the sides of the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
5. Cool. Let it rest in the skillet for 10 minutes before cutting into wedges. If you want the crust on top, flip the whole thing out of the skillet onto a cutting board (carefully, with oven mitts), then flip it back crust-side up.

Baking Dish

No need to preheat the dish. Grease with butter or cooking spray, pour batter in, bake 22-28 minutes.

Equipment: 8x8 or 9x9 baking dish, greased

1. Prep and Bake. Grease an 8x8 or 9x9 baking dish with butter or cooking spray. Pour batter in and bake at 425°F (220°C) for 22-28 minutes. You won't get the same crust, but the interior will still be great.

Storage

• Room temperature: 2 days covered or in an airtight container
• Refrigerated: Up to 5 days, wrapped tightly
• Frozen: Up to 3 months. Cool completely, wrap individual pieces in plastic wrap, then foil. Reheat in a 350°F oven for 10-12 minutes.
• Refresh: Reheat in a 350°F (175°C) oven for 10-12 minutes

Frequently Asked Questions

Sugar or no sugar?

This recipe is traditional Southern, which means no sugar. If you prefer a touch of sweetness (the 'Northern' style), add 30g (2 tbsp) granulated sugar to the dry ingredients. I won't judge. Much.

Can I use white cornmeal instead of yellow?

Absolutely. White cornmeal is actually more traditional in parts of the Deep South. Yellow has a slightly more robust corn flavor and gives you that golden color. Both work perfectly.

My cornbread always comes out dry. What am I doing wrong?

Three likely culprits: too much cornmeal relative to liquid, overbaking, or overmixing. Use a scale for accuracy, pull it when a toothpick shows just a few moist crumbs (not bone dry), and mix only until the batter comes together. Lumps are your friend.

Can I substitute regular milk for buttermilk?

In a pinch, add 1 tablespoon of white vinegar or lemon juice to 1½ cups of whole milk and let it sit for 5 minutes. It won't be identical to real buttermilk, but the acid will activate the baking soda and give you lift and tang.

Do I need the flour, or can I go all-cornmeal?

You can go 100% cornmeal for a more rustic, gluten-free version. The texture will be denser and more crumbly. The ½ cup of flour gives it a lighter crumb and helps hold it together. It's a personal preference.

Bacon grease instead of butter?

Now you're speaking my language. Swap the butter for an equal amount of bacon drippings in the hot skillet. The flavor is incredible, especially alongside beans and greens. Save your bacon grease in a jar in the fridge. You'll use it all the time.

Nutrition

Per serving (1 wedge (about 85g)): 165 calories, 22g carbohydrates, 5g protein, 7g fat, 1g fiber, 380mg sodium.