Description
Golden Skillet Cornbread is a warm, buttery delight with a crispy exterior and a soft, moist interior. Each bite offers a sweet, slightly nutty flavor that perfectly complements savory dishes.
Ingredients
Scale
- Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- For Cooking:
- 2 tablespoons unsalted butter for greasing the skillet
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat a cast-iron skillet over medium heat and add 2 tablespoons of butter, swirling to coat the bottom.
- Once the butter is melted and bubbling, pour the cornbread batter into the skillet.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
- This cornbread can be made ahead of time and stored in an airtight container for up to 3 days.
- For freezing, wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil; it can be frozen for up to 3 months.
- Substitutions: Use almond milk instead of buttermilk for a dairy-free version, or replace all-purpose flour with a gluten-free blend for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: side dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cornbread)
- Calories: 200
- Sugar: 5 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
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