Skillet Cornbread
Cornbread requires a balance between a sturdy, browned exterior and a tender, steaming center. Using a heavy, preheated skillet is the only way to achieve that distinct, buttery crust that holds its own against a bowl of soup or a smear of honey.
The preheat is non-negotiable.
If the fat in your pan isn't shimmering and nearly smoking when the batter hits it, the bottom will stick and lose that essential crunch. Do not rush the heating process.
- 10-inch cast-iron skillet
- mixing bowl
- whisk
- silicone spatula
What goes in.
- 2 cupsyellow cornmeal
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 2 cupsbuttermilk
- 2large eggs
- 4 tbspbacon fat or unsalted butter, for the skillet
The Sizzle Test
When you pour the batter into the hot pan, it should produce an audible, aggressive sizzle immediately. That sound is the proof that your crust will be firm, not greasy.
The method.
Heat the oven and pan
Place your empty skillet in the oven and preheat to 425°F. Let it sit for at least 15 minutes once the oven reaches temperature.
Whisk dry ingredients
In a large bowl, combine the cornmeal, flour, baking powder, and salt. Break up any clumps with your whisk.
Mix the wet
Whisk the buttermilk and eggs together in a separate jug before folding them into the dry ingredients. Do not over-mix; a few streaks of flour are acceptable.
Prepare the skillet
Carefully remove the smoking skillet from the oven. Add the fat and swirl it to coat the bottom and at least an inch up the sides.
Bake
Pour the batter into the skillet. It should sizzle instantly. Return to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Other turns to take.
Spiced Cornbread
Fold in two finely diced jalapeños and a half-cup of grated sharp cheddar to the batter before baking.
Sweet Cornbread
Add two tablespoons of honey or maple syrup to the buttermilk mixture for a slightly toasted, caramelized edge.
When it doesn't go to plan.
Use stone-ground cornmeal for a more pronounced, rustic texture.
If using butter in the skillet, watch it closely; it burns faster than bacon fat.
Let the cornbread rest in the skillet for five minutes before slicing to ensure it sets properly.
The ones that keep coming up.
Can I use a regular baking pan if I don't have cast iron?
You can, but you will lose the crust. If you must, use a metal pan, grease it well, and preheat it for five minutes.
How do I know when the cornmeal is stale?
Cornmeal has a high oil content and can go rancid. It should smell clean and slightly sweet; if it smells dusty or like cardboard, discard it.
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