Crispy Pan-Fried Skillet Cornbread
There is no substitute for the way cast iron handles heat when it comes to cornbread. Forget the oven-baked varieties that turn out soft all the way around; this is about the edge-to-edge crispness that happens when the bottom of the pan does the heavy lifting.
Heat is the primary ingredient here.
If the pan is not hot enough, the batter will stick and the crust will be soggy. Ensure your oil is shimmering before you pour the mix in.
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- spatula
What goes in.
- 2 cupsstone-ground yellow cornmeal
- 1 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspfine sea salt
- 2large eggs
- 2 cupsbuttermilk
- 4 tbspbacon drippings or vegetable oil
Preheating the Fat
Place your empty skillet into the oven while it preheats to 425°F. Add the fat just before you pour in the batter; it should smoke slightly and coat the pan instantly.
The method.
Heat the oven and skillet
Place your cast iron skillet in the oven and preheat to 425°F. Leave it for at least 15 minutes.
Mix the dry ingredients
Whisk the cornmeal, flour, baking powder, and salt together in a large bowl until thoroughly combined.
Incorporate the wet
Add the eggs and buttermilk to the dry ingredients. Stir just until the dry pockets disappear. Do not overwork the batter or the bread will be dense.
Sear the base
Carefully remove the hot skillet from the oven. Add the fat and swirl to coat the bottom and up the sides. Immediately pour in the batter; it should sizzle loudly.
Bake
Return the skillet to the oven. Bake for 20 to 25 minutes. It is ready when the edges are deep brown and pulling away from the sides, and a knife inserted into the center comes out clean.
Other turns to take.
Jalapeño and Cheddar
Fold in two diced fresh jalapeños and a half-cup of sharp, shredded cheddar before baking.
Sweet Corn
Add a half-cup of fresh or thawed corn kernels to the batter for texture and moisture.
When it doesn't go to plan.
Use stone-ground cornmeal for a coarser, more robust crumb.
If you have bacon fat, use it; it provides a depth of flavor that vegetable oil lacks.
Serve directly from the skillet to keep the heat inside as long as possible.
The ones that keep coming up.
Can I use a non-stick pan instead of cast iron?
It is not recommended. Non-stick surfaces cannot handle the high heat required to achieve the crust, and they do not retain heat well enough to cook the bottom effectively.
How do I know if the buttermilk is too old?
Buttermilk should be thick and slightly tangy. If it has separated into thin, gray liquid or developed a sharp, off-putting smell, discard it.
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