Skillet Cornbread

This buttery cornbread boasts crispy golden crust, fluffy center, and perfectly tender crumb. Say goodbye to dry, dense cornbread, this moist, mildly sweet version will rock your world.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword cornbread recipe, skillet cornbread

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 314kcal

Author Robin Miller

Ingredients

1 stick 8 tablespoons unsalted butter
2 1/4 cups buttermilk
2 large eggs
1 1/4 cups yellow cornmeal fine or medium-coarse grind
1 cup all-purpose flour
1/4 cup granulated sugar or more to taste
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda

Instructions

Preheat the oven to 375 degrees.
Melt the butter in an 11- to 12-inch skillet over medium heat (choose a pan that’s ovenproof and preferably cast-iron). As the butter melts, swirl the pan to lightly coat sides and bottom. Cook until the buttery “foam” diminishes, and the butter turns a deep brown (stay close and watch carefully to make sure the butter doesn’t burn).
Transfer the butter to a large bowl; do not wipe out the skillet.
Whisk the buttermilk into the butter. If the mixture is cool to the touch, whisk in the eggs. If not, let the butter cool before whisking in the eggs.
Once the eggs are incorporated, whisk in the cornmeal, flour, sugar, baking powder, salt, and baking soda. Mix just until ingredients are incorporated; do not overmix.
Pour the batter into the buttered skillet.
Bake for 25 to 30 minutes, until the top is golden brown, and a wooden pick inserted near the center comes out clean or with little moist bits clinging to it. Transfer the pan to a wire rack to cool. Cool the cornbread, in the skillet, for 10 minutes before slicing.

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