Skillet Cornbread
Whisk cornmeal, flour, and baking powder, then stir in milk, egg, and melted butter. Pour the batter into a preheated, greased cast-iron skillet and bake until the top is golden brown and a tester comes out clean. This method relies on the screaming-hot skillet to create a crisp, shattered-glass crust.
The iron makes the crust.
Do not skip preheating the skillet in the oven; a cold pan leads to a soggy bottom rather than a crunchy one.
- 10-inch cast-iron skillet
- mixing bowl
- whisk
- silicone spatula
What goes in.
- 1.5 cupsyellow cornmeal
- 0.5 cupall-purpose flour
- 2 tspbaking powder
- 0.5 tspsalt
- 1.25 cupswhole milk
- 1large egg
- 4 tbspunsalted butter, melted
Sizzling Entry
When you pour the batter into the hot skillet, it should hiss immediately. This thermal shock is what sets the base and prevents sticking while building texture.
The method.
Heat the oven and pan
Place the empty skillet in the oven and preheat to 400°F (200°C).
Mix dry ingredients
Whisk together cornmeal, flour, baking powder, and salt in a bowl until uniform.
Incorporate wet ingredients
Add the milk, egg, and 3 tablespoons of the melted butter to the dry mixture. Stir briefly until just combined; do not overmix.
Prepare the pan
Remove the hot skillet carefully. Add the remaining tablespoon of butter and swirl to coat the bottom and sides completely.
Bake
Pour the batter into the skillet. Bake for 20 to 25 minutes. The edges should pull away slightly from the pan and the center should be firm to the touch.
Other turns to take.
Jalapeño
Fold two minced, seeded jalapeños into the batter for heat.
Sweet
Add two tablespoons of honey or sugar to the wet ingredients for a traditional southern-style profile.
When it doesn't go to plan.
Use stone-ground cornmeal for a coarser, more authentic texture.
Let the cornbread rest in the skillet for at least 10 minutes before slicing to ensure it holds together.
If the bottom is not browning enough, move the skillet to the bottom rack for the last five minutes of baking.
The ones that keep coming up.
Can I use a glass baking dish?
You can, but you will lose the signature crust. If you use glass, skip preheating the dish and grease it generously with butter.
How do I know if it's overbaked?
If the edges are darkening too quickly or the bread feels like a rock when you press it, it has stayed in the heat too long. Aim for golden-brown, not deep mahogany.