Skillet Cornbread Recipe
Cornbread is a simple cornmeal bread that in the Southern states of the USA is often served with stews, beans, or grilled meat. Baked in a cast-iron skillet, it has crisp edges and a soft, slightly moist center. The flavor is somewhere between a savory cake and a corn pancake – a great side for spicy dishes.
Skillet cornbread is the essence of Southern US cooking – a simple yet characterful side that combines the gentle sweetness of corn with a pronounced buttery aroma. Baking it in a preheated cast-iron skillet gives it an exceptionally crisp, almost browned crust, while the inside stays soft and delicately moist. This contrast in textures makes it perfect for soaking up sauces from stews, chili, or roasted meats.
Chef's tips
The key is a well-heated pan – a hot skillet and oil on the bottom act like a mini deep-fry and are responsible for that characteristic, browned crust. Don’t beat the batter like a sponge cake; mix it briefly, just until the ingredients come together, otherwise the cornbread will turn out dense. After baking, wait those 10 minutes before cutting – during that time the crumb sets and won’t crumble under the knife.
How to serve
Serve it still slightly warm, cut into squares, alongside a bowl of chili con carne, beef stew, or roast chicken with gravy – it soaks up all the sauces beautifully. For more casual grill or campfire gatherings, you can simply serve it with garlic butter or honey as a snack with beer or homemade lemonade. It’s also a great side for at-home Tex-Mex nights when chili, salsa, and a big bowl of salad hit the table.
Ingredients
- cornmeal - 150 g
- wheat flour - 120 g
- baking powder - 2 teaspoons
- salt - 0.75 teaspoons
- sugar - 2 tablespoons
- buttermilk - 250 ml
- milk - 50 ml
- egg - 2 pieces
- butter - 60 g
- vegetable oil - 1 tablespoon
Preparation
- Preheat the oven to 200°C. If you have a cast-iron skillet, place it empty in the oven to heat up; if not, use a round baking pan and grease it with oil.
- In a large bowl, mix together the cornmeal, wheat flour, baking powder, salt, and sugar until well combined.
- In a second bowl, whisk the eggs with the buttermilk and milk, then add the melted (not hot) butter and mix.
- Pour the wet ingredients into the dry and stir briefly with a spoon just until combined – the batter should be thick but pourable, similar to thick cream.
- Remove the hot skillet from the oven (watch the handle), pour a tablespoon of oil onto the bottom, and tilt the skillet to spread it around.
- Pour the batter into the hot skillet, smooth the top with a spoon, and immediately return it to the oven.
- Bake for about 20–25 minutes, until the top is golden and a toothpick inserted in the center comes out dry or with just a few crumbs.
- After baking, let the cornbread rest for 10 minutes, then cut into triangles or squares and serve warm.
Storage
Przechowuj zawinięty w folię lub w pojemniku, aby nie wysechł. Odgrzewaj w piekarniku w 160°C przez 5–8 minut lub na suchej patelni na małym ogniu. Po zamrożeniu najlepiej kroić na porcje przed włożeniem do zamrażarki.
