Classic Skillet Cornbread: Crispy, Tender, and Irresistible
This classic Southern recipe delivers a golden crust and moist interior with minimal fuss.
Skillet Cornbread: A Southern Classic with Crispy Edges
Few comfort foods rival the wholesome simplicity and nostalgia of skillet cornbread. With its golden, crackling crust and tender interior, this traditional dish has earned a place at Southern tables and beyond. Whether paired with robust chili, savory soups, or enjoyed with a drizzle of honey, classic skillet cornbread is a staple everyone should master.
Why Make Cornbread in a Skillet?
Baking cornbread in a cast iron skillet isn’t just about tradition—it’s about achieving the ultimate texture. The hot skillet instantly sears the batter’s edges, delivering an unrivaled crispy crust while keeping the inside moist and tender. This method also allows for easy stovetop to oven baking, minimizing dishes and maximizing flavor.
Ingredients: What You’ll Need
This recipe uses pantry staples to create classic cornbread flavor and texture.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 cup plus 2 tablespoons shortening (or substitute with vegetable oil or unsalted butter)
Tip: If you don’t have buttermilk, make your own by adding a splash of white vinegar or lemon juice to regular milk and letting it sit for a few minutes.
Step-by-Step: How to Make Skillet Cornbread
Follow these steps for cornbread with perfect crisp edges and a tender crumb.
- Preheat Your Oven: Set oven to 450°F (232°C). Place your cast iron skillet (9 or 10-inch) in the oven to heat while you prepare the batter. The preheated skillet is key for that crispy crust.
- Mix the Dry Ingredients: In a large bowl, whisk together cornmeal, flour, salt, and baking powder.
- Combine the Wet Ingredients: In a separate bowl or measuring cup, mix buttermilk and milk. Add the egg and beat lightly with a fork. Stir in the baking soda until fully dissolved.
- Combine Wet and Dry Mixtures: Pour the buttermilk mixture into the dry ingredients. Gently stir until just combined—do not overmix. Batter will be lumpy, which is ideal.
- Add Shortening: Melt 1/4 cup shortening (or substitute) and slowly drizzle into the batter, stirring gently to incorporate. The fat enriches the crumb and supports the crust.
- Prepare the Skillet: Carefully remove the hot skillet from the oven and place it on a stovetop burner over high heat. Add the remaining 2 tablespoons shortening and swirl to coat the bottom and sides.
- Pour and Sizzle: Immediately pour the batter into the hot skillet. You should hear it sizzle—this is essential for crispy edges. Smooth the batter into an even layer.
- Stovetop Sear: Let the batter cook on the stovetop for about 1 minute to set the bottom crust.
- Bake: Transfer the skillet to the oven. Bake for 20–25 minutes, until the center is set and the top is deep golden brown.
- Serve: Allow to cool slightly, then slice into wedges or squares. Serve warm with softened butter, honey, or your favorite jam.
What Makes Skillet Cornbread Special?
Skillet cornbread is celebrated for:
- Crispy edges – achieved by pouring batter into a sizzling hot skillet coated with fat.
- Hearty texture – not cakey or sweet, this version maintains a rustic, grainy bite.
- Simple ingredients – basic pantry staples make this an accessible side for any meal.
Variations and Swaps
- Vegetarian modifications: Use vegetable oil or unsalted butter instead of shortening.
- Dairy-free: Swap buttermilk and milk for non-dairy alternatives and use oil for the fat.
- Add cheese or herbs: Mix in shredded cheddar or chopped chives for extra flavor.
- Heat: Stir in diced jalapeño or a pinch of cayenne pepper.
- Bacon cornbread: Add crisp bacon and cheddar for a savory twist (see Bacon Cheddar Skillet Cornbread for inspiration).
Pro Tips for Perfect Cornbread
- Don’t skip preheating the skillet. This critical step creates the signature crust by starting the cooking process the instant the batter hits the pan.
- Avoid overmixing the batter. For a tender crumb, stir only until the ingredients are just combined.
- Use fresh baking powder and baking soda. Active leaveners guarantee a rise and airy texture.
Serving Suggestions
Cornbread is as versatile as it is delicious. Try these serving ideas:
- Chili and soups: The hearty crumb and crispy crust soak up rich broths and gravies.
- Breakfast: Serve with eggs and bacon for a filling start.
- Holiday stuffings: Cube leftover cornbread and dry for stuffing or dressing.
- Sweet options: Warm slices topped with honey, fruit preserves, or maple butter.
What others are reading
Nutritional Highlights
| Ingredient | Key Nutrients | Role |
|---|---|---|
| Cornmeal | Fiber, B vitamins | Provides texture & nutty flavor |
| Buttermilk | Calcium, protein | Adds tang & keeps crumb moist |
| Egg | Protein, vitamins | Binds & enriches the batter |
| Shortening | Fat | Creates tender crumb and crispy edge |
Storage and Make-Ahead Tips
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge up to 5 days.
- Reheat in a warm oven or toaster oven to revive crisp edges.
- Freezing: Wrap slices in foil and freeze for up to 2 months. Thaw and warm before serving.
Recipe Recap: Skillet Cornbread
Here’s a concise recap for your next baking session:
- Preheat oven (and skillet!) to 450°F.
- Mix dry ingredients in one bowl, wet in another. Combine gently.
- Stir in melted shortening last, swirl remaining fat in hot skillet.
- Pour batter into hot skillet; sizzle on stovetop, finish in oven.
- Bake until golden. Cool slightly and cut into desired shapes—enjoy!
FAQs: Skillet Cornbread
Why is my cornbread dry or crumbly?
If overbaked or too little fat is used, cornbread may dry out. Bake just until the center is set and use all recommended shortening or fat for best moisture.
Can I use oil or butter instead of shortening?
Yes! Both unsalted butter and neutral vegetable oil work well; butter adds richer flavor, oil delivers a more neutral taste and slightly softer crumb.
What if I don’t have buttermilk?
Simply add a tablespoon of lemon juice or white vinegar to one cup of milk, let stand for 5 minutes, then use as buttermilk. The acid is essential for activating baking soda and creating tang.
Do I need a cast iron skillet?
While cast iron yields the best crust, a heavy-duty ovenproof skillet or even a metal baking pan can work. Preheating with fat is still crucial for crispy edges.
How should I serve leftover cornbread?
Leftovers are delicious reheated, toasted, or added to soups. Cornbread cubes can be used in holiday stuffing or transformed into croutons for salads and casseroles.
Creative Ways to Enjoy Cornbread
- As a base: Top warm wedges with pulled pork, chili, or spicy roasted vegetables.
- For breakfast: Toast slices and serve with scrambled eggs or avocado.
- Savory bread pudding: Layer cubes with cheese and broth, then bake.
- Classic pairing: Serve alongside Southern staples like black-eyed pea chili, BBQ chicken, or hearty greens.
Frequently Asked Questions (FAQs)
Q: Is this cornbread recipe sweet?
A: No, this classic skillet cornbread is not sweet. It has a savory, slightly tangy flavor and a rustic, grainy texture as opposed to the cake-like, sweetened versions.
Q: Can I add extra mix-ins like cheese or jalapeños?
A: Yes! Feel free to fold in a cup of cheddar cheese, herbs, cooked bacon, or even jalapeño slices for flavor twists before baking.
Q: What makes the edges so crispy?
A: Preheating the skillet with fat ensures the batter begins cooking and frying at the edges immediately, creating the trademark crust.
Q: Can I double or halve the recipe?
A: Absolutely. Adjust ingredient amounts proportionally and choose an appropriately sized skillet so the batter remains about 1 to 1.5 inches thick for even cooking.
Q: Is this recipe gluten-free?
A: The traditional recipe contains all-purpose flour, but you may substitute a 1:1 gluten-free flour blend for a gluten-free version.
Celebrate with Skillet Cornbread
From family dinners to holiday feasts, skillet cornbread brings warmth and satisfaction to every table. Its crispy, golden edge and tender crumb make it perfect for soaking up stews, serving with southern favorites, or enjoying all on its own. With simple ingredients, a trusty skillet, and little effort, you’ll have a timeless dish that everyone requests again and again.
References
- https://savorysweetlife.com/skillet-cornbread-recipe-via-the-pioneer-woman/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9486/skillet-cornbread/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34776419/bacon-cheddar-skillet-cornbread/
- https://www.plainchicken.com/pioneer-womans-cornbread/
- https://www.youtube.com/watch?v=svC_O8qFRMo
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