This skillet cornbread is fluffy, slightly sweet, and has a golden crust that makes it hard to resist. It’s perfect for any meal and adds a cozy touch to your table!
I love to enjoy it warm with a pat of butter melting on top. It’s like a hug for your taste buds—who’s ready for some? 🥳
Making this cornbread is so easy. Just mix the ingredients, pour them into a hot skillet, and watch it bake to perfection. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Yellow Cornmeal: This is the star of your cornbread! It gives that lovely texture and flavor. If you can’t find yellow cornmeal, white cornmeal is a fine substitute. Just be aware it will give a lighter color.
All-Purpose Flour: It’s essential for binding the ingredients and creating a tender crumb. You can swap it with whole wheat flour for a nuttier flavor, but it may change the texture slightly.
Granulated Sugar: This adds a touch of sweetness. If you prefer less sweetness or want to reduce sugar intake, you can cut it down to 2 tablespoons. Honey or maple syrup can also be used for a different twist.
Buttermilk: This gives a tangy kick and helps keep the cornbread moist. If you don’t have it, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and use it as a substitute.
How Do I Ensure My Cornbread is Fluffy and Not Dense?
Achieving fluffy cornbread is all about mixing and baking techniques. Here’s how to do it:
- Don’t overmix the batter! Stir just until combined; lumps are okay.
- Adding the wet ingredients to the dry should be done gently. Overmixing activates gluten, leading to dense bread.
- Make sure your skillet is hot! This creates a great crust and helps the bread rise efficiently.
- Watch your baking time closely; oven temperatures can vary. Take it out when the top is nicely golden, and a toothpick comes out clean.
With these tips, your cornbread will come out perfect every time. Enjoy it warm with butter or as a side to your favorite dishes!
Skillet Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk (or buttermilk)
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for the skillet)
How Much Time Will You Need?
This skillet cornbread will take about 10-15 minutes for preparation and an additional 20-25 minutes to bake. In total, you’re looking at around 35-40 minutes before you can enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven and Skillet:
Start by preheating your oven to 425°F (220°C). While the oven warms up, place a 9-inch cast iron skillet inside. This will help create that beautifully crispy crust you want!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Make sure everything is well combined so your cornbread rises properly.
3. Combine the Wet Ingredients:
In another bowl, whisk together the milk, eggs, and melted butter. Combine until they are nicely blended; this will bring moistness and flavor to your cornbread!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Remember, it’s okay to have a few lumps—overmixing can make the cornbread tough.
5. Prepare the Skillet:
Carefully take the hot skillet out of the oven (watch out, it’s hot!). Add a small amount of butter to the pan and swirl it around to coat the bottom and sides. This helps prevent sticking and adds flavor.
6. Pour the Batter:
Pour the cornbread batter into your hot skillet, smoothing the top as you go. This helps it bake evenly!
7. Bake the Cornbread:
Return the skillet to the oven and bake for about 20-25 minutes. Keep an eye on it! When the top is a lovely golden brown and a toothpick inserted into the center comes out clean, it’s done.
8. Cool and Serve:
Take the skillet out of the oven and let it cool for a few minutes. Then, you can cut into wedges and serve your cornbread warm with a pat of butter for extra richness.
Enjoy your moist, golden skillet cornbread with a crisp crust! It’s the perfect accompaniment to your favorite meals or simply enjoyed on its own!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may make the cornbread denser and add a nuttier flavor. You might want to use a mix of both for a lighter texture.
How Can I Make This Cornbread Dairy-Free?
To make it dairy-free, simply substitute the whole milk with almond milk, coconut milk, or your favorite dairy-free milk. You can also replace the butter with coconut oil or a dairy-free margarine.
Can I Add Other Ingredients to the Cornbread Mix?
Absolutely! Feel free to mix in your favorite add-ins, like shredded cheese, jalapeños, or corn kernels for extra flavor and texture. Just be cautious not to add too much liquid as it may change the batter consistency.
How Should I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months.