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Southern Skillet Cornbread

Golden Southern cornbread baked in a hot cast-iron skillet for a crisp crust and tender crumb.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 60 g butter
  • 200 g fine cornmeal
  • 125 g plain flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 360 ml buttermilk
  • 2 eggs

Method
 

  1. Put the butter in a 25 cm cast-iron skillet and place in the oven while it heats to 220°C.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.
  3. Whisk the buttermilk and eggs in another bowl.
  4. Pour most of the melted butter from the skillet into the buttermilk mixture, leaving a coating in the pan.
  5. Stir the wet into the dry until just combined and pour into the hot skillet. It should sizzle.
  6. Bake for 20–25 minutes until golden. Rest for 5 minutes before cutting.

Notes

The skillet must be very hot when the batter goes in. That sizzle is what makes the crust.