Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 205  C
Servings: 8
Best Season: All Seasons
Description

This classic Southern Cornbread recipe delivers a perfectly golden, moist, and crumbly texture with a subtle sweetness. Made in a hot cast-iron skillet for a crispy edge, it's an easy, timeless side dish ideal for chili, BBQ, or hearty stews.

Ingredients
    For the Cornbread Base
  • 1 cup (120g)
  • 1 cup (125g)
  • 1 tbsp (12g)
  • 1 tsp (6g)
  • 1 tbsp (15g)
  • ½ tsp (2g)
  • 1 cup (240ml)
  • 2 large eggs – room temperature
  • ¼ cup (60ml)
  • 1 tbsp (15ml)
Instructions
    Preheat the Oven and Skillet
  1. 1
    Place your cast-iron skillet (10-inch) in the oven and preheat to 205°C (400°F). Heating the skillet ensures a golden, crispy crust.
    2. Mix Dry Ingredients
  2. 2
    In a large mixing bowl, whisk together cornmeal, flour, sugar (if using), salt, baking powder, and baking soda until evenly combined.
    3. Combine Wet Ingredients
  3. 3
    In a separate bowl, whisk together the buttermilk and eggs. Slowly whisk in the melted butter until fully incorporated.
    4. Combine Wet and Dry Mixtures
  4. 4
    Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until combined—do not overmix.
    5. Grease and Heat the Skillet
  5. 5
    Carefully remove the hot skillet from the oven. Add 1 tbsp of oil and swirl to coat the bottom and sides. The oil should sizzle when it hits the pan.
    6. Bake the Cornbread
  6. 6
    Immediately pour the batter into the hot skillet and smooth the top. Return it to the oven and bake for 20 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
    7. Cool and Serve
  7. 7
    Let the cornbread rest in the skillet for 5 minutes before slicing. Serve warm with butter or honey.
Note

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for 4 days.

Freezing: Wrap slices in foil and freeze for up to 2 months. Reheat in the oven for best texture.

Variations: Add 1 cup of shredded cheddar cheese or chopped jalapeños for extra flavor.

Buttermilk Substitute: Use 1 cup of milk + 1 tbsp lemon juice or vinegar, let sit for 10 minutes.

Keywords: quick cornbread, easy skillet cornbread, Southern cornbread, moist cornbread, homemade cornbread
Read it online: https://petitepanini.com/recipe/cornbread-recipe/