Stovetop Skillet Cornbread
Cast-iron skillet cornbread is made by heating fat in the pan until shimmering before pouring in the batter, creating a crust that stays crisp while the inside remains tender. It cooks entirely on the stove over medium-low heat, with a final flip to finish the top.
Watch the heat, not the clock.
Because this cooks on the stovetop, the bottom can scorch if your burner runs hot. Keep your heat at medium-low and listen for a steady, gentle sizzle.
- 10-inch cast-iron skillet
- mixing bowl
- whisk
- spatula
- dinner plate
What goes in.
- 1.5 cupsyellow cornmeal
- 0.5 cupall-purpose flour
- 1 tbspbaking powder
- 1 tspsalt
- 1.25 cupsbuttermilk
- 1large egg
- 3 tbspbacon grease or neutral oil
Preheating the skillet
The pan must be smoking hot before the batter hits it. This creates the sear that prevents sticking and gives the bread its signature crust.
The method.
Mix the dry ingredients
Whisk the cornmeal, flour, baking powder, and salt in a bowl until fully combined.
Incorporate the liquids
Add the buttermilk and egg to the dry mixture. Stir until just combined; do not overmix, as it will make the bread tough.
Heat the fat
Place your skillet on medium-low heat. Add the grease or oil and swirl it to coat the bottom and sides. Wait until the fat shimmers and a tiny drop of batter sizzles instantly upon contact.
Pour and settle
Pour the batter into the skillet. It should sizzle immediately. Smooth the top with a spatula.
Cook the base
Cover the skillet with a lid or a large baking sheet. Cook for 8–10 minutes. The edges will look dry and set.
The flip
Place a plate over the skillet. Quickly invert the skillet to drop the bread onto the plate. Slide it back into the skillet, raw side down, and cook for another 3–5 minutes until firm.
When it doesn't go to plan.
If the bottom browns too quickly, move the skillet to a cooler burner or lower the heat further.
Let the cornbread rest in the pan for 5 minutes after cooking to firm up the crumb.
Ensure your buttermilk is at room temperature so it incorporates evenly into the dry base.
The ones that keep coming up.
Can I use butter instead of bacon grease?
You can, but watch the heat carefully. Butter burns faster than oil or rendered fat, so keep the burner strictly at low.
How do I know if it is cooked through?
The top should feel springy to the touch and a toothpick inserted into the center should come out clean.
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