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Easy Skillet Cornbread
This versatile Southern cornbread recipe can be a sweet or savory side dish, crumbled into stuffing, and more. Learn how to make cornbread here.
👥 8 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 425°F with rack in middle. Heat skillet in oven ⏱️ 10 minutes.
2
Stir together 1½ cups white or yellow cornmeal (preferably stone-ground), 1 Tbsp. sugar, ¾ tsp. baking soda, and ½ tsp. Diamond Crystal or ¼ tsp. Morton’s kosher salt in a medium bowl. Whisk together 2 large eggs and 1¾ cups well-shaken buttermilk in a large bowl.
½ cups white or yellow cornmeal (preferably stone-ground)1. sugar1 Tbsplarge eggs2¾ cups well-shaken buttermilk1
3
Remove hot skillet from oven (handle will be very hot). Add butter, swirling skillet to coat bottom and side (butter may brown). Whisk hot, melted butter into buttermilk mixture and return skillet to oven (don’t wipe it out!). Stir cornmeal mixture into wet ingredients just until evenly moistened (batter may be lumpy).
4
Scrape batter into hot skillet and bake until golden and a toothpick inserted into the center of the cornbread comes out clean or with only a few crumbs attached, 20 to ⏱️ 25 minutes. Turn out onto a wire rack and cool. Editor’s note: This recipe was first printed in the November 2008 issue of ‘Gourmet.’ Head this way for more of our favorite bread recipes →
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