Skillet cornbread

Name: Skillet cornbread
Total time: 50 min
Yield: 8
Cuisine: american
Ingredients: 150 g yellow cornmeal (about 1 cup, medium or fine grind); 125 g all-purpose flour (about 1 cup); 50 g granulated sugar (about ¼ cup); 2 tsp baking powder; 0.5 tsp baking soda; 1 tsp fine salt; 300 ml buttermilk (about 1¼ cups); 2 eggs (large); 85 g unsalted butter (6 tbsp)

Crisp edges from a hot pan, a tender crumb, and just a little sweet.

⏱ 50 min
🍽 Serves 8
📈 Easy

Vegetarian
Nut-free

Contains: egg, gluten, milk, wheat

AI can make mistakes: always check labels.

Ingredients

150 gyellow cornmealabout 1 cup, medium or fine grind
125 gall-purpose flourabout 1 cup
50 ggranulated sugarabout ¼ cup
2 tspbaking powder
0.5 tspbaking soda
1 tspfine salt
300 mlbuttermilkabout 1¼ cups
2eggslarge
85 gunsalted butter6 tbsp

Steps

1
Put a 10-inch cast-iron skillet (or a 9-inch square metal pan) in the oven and heat it to 425°F (220°C).
💡 A hot pan is what gives cornbread its crunchy edge.
2
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the buttermilk and eggs.
3
When the oven is hot, carefully take out the skillet with an oven mitt, add the butter and swirl until it melts. Pour most of the melted butter into the buttermilk mixture, leaving about 1 tablespoon in the pan.
💡 The handle stays very hot: drape a towel or mitt over it the whole time.
4
Pour the wet mixture into the dry and stir just until combined; a few lumps are fine. Scrape the batter into the hot skillet (it should sizzle) and smooth the top.
5
Bake for 18 to 22 minutes, until golden brown and a toothpick in the center comes out clean.
⏱ 20 min
6
Cool in the pan for 5 minutes, then cut into wedges. Taste a cooled piece: if you want it sweeter or more savory, change the sugar by a tablespoon or two next time.

Make it easier

Cornbread in a baking pan

Skip heating the pan: melt the butter in the microwave and grease a 9-inch square pan.
Bake at 400°F (200°C) for 20 to 25 minutes.

Dietary versions

Swaps checked for this recipe. In the app, Jude makes them for you once he knows your diet and allergies.

AI can make mistakes: always check labels.

Milk allergy: Instead of buttermilk: 1¼ cups unsweetened soy or oat milk plus 1 tbsp lemon juice, rested 5 minutes; Instead of unsalted butter: vegetable oil (5 tbsp) or plant butter
Dairy-free: Instead of buttermilk: 1¼ cups unsweetened soy or oat milk plus 1 tbsp lemon juice, rested 5 minutes; Instead of unsalted butter: vegetable oil (5 tbsp) or plant butter
Wheat allergy: Instead of all-purpose flour: gluten-free 1:1 baking flour blendCheck the cornmeal label too if wheat is a concern.
Gluten-free: Instead of all-purpose flour: gluten-free 1:1 baking flour blendCheck the cornmeal label too if wheat is a concern.

Next time: Next time, stir in a cup of corn kernels, a chopped jalapeño, or a handful of grated cheddar.

A lighter plate: Use 2 tbsp sugar instead of ¼ cup, and fold in a cup of corn kernels for more fiber.

Per serving (estimate): 240 kcal · 6 g protein · 1 g fiber · 470 mg sodium