Easy Skillet Cornbread Recipe: Best & Quick Cornbread

Is there anything more comforting than a slice of warm, golden cornbread? This easy skillet cornbread recipe delivers that classic, comforting taste with minimal effort. Perfect for pairing with chili, BBQ, or simply enjoying on its own, this quick cornbread will become a family favorite. Learn how to make the best and most flavorful cornbread using a cast iron skillet with this foolproof guide. Let’s dive into the simple steps and ingredients!

Why This Skillet Cornbread Recipe Is The Best

Quick and Easy: This recipe is designed for busy weeknights, requiring just a few simple steps and minimal prep time.
Perfectly Moist: Achieve a soft, moist crumb every time, thanks to the precise ratio of wet and dry ingredients.
Crispy Crust: The cast iron skillet creates a beautifully golden and crispy crust that’s simply irresistible.
Versatile: Enjoy it as a side dish, a snack, or even a base for cornbread stuffing.
Foolproof: This recipe is beginner-friendly, with clear instructions and readily available ingredients.

What Makes Skillet Cornbread Special?

The secret to exceptional cornbread lies in the method, and using a cast iron skillet is a game-changer. The cast iron heats up evenly and retains heat exceptionally well, ensuring a perfectly cooked cornbread with a wonderfully crispy exterior and a soft, tender interior. It’s like a warm hug in every bite!

How to Make Easy Skillet Cornbread: A Step-by-Step Guide

Ingredients You’ll Need

1 cup all-purpose flour
1 cup yellow cornmeal (medium or fine grind)
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar, let sit for 5 min)
⅓ cup melted unsalted butter (plus 1-2 tbsp for the skillet)
1 large egg, lightly beaten

Step-by-Step Instructions

Preheat the Oven & Skillet: Place a 10-inch cast iron skillet in the oven and preheat the oven to 400°F (200°C). Let the skillet heat up while the oven preheats – this ensures a crispy crust.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and lightly beaten egg.
Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix – a few lumps are okay.
Melt Butter in the Skillet: Carefully remove the hot skillet from the oven and add 1-2 tablespoons of butter. Let it melt and swirl it around to coat the bottom and sides of the skillet.
Pour the Batter: Pour the cornbread batter into the hot, buttered skillet. The batter should sizzle as it hits the hot pan.
Bake: Place the skillet back in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Cool Slightly: Remove the skillet from the oven and let the cornbread cool in the skillet for 5-10 minutes before slicing and serving. This will allow it to firm up slightly.

Expert Tips for the Best Skillet Cornbread

Use Buttermilk: Buttermilk adds a subtle tanginess and ensures a moist crumb. If you don’t have buttermilk, you can use milk with lemon juice or vinegar (see above).
Don’t Overmix: Overmixing the batter can lead to tough cornbread. Mix until just combined, leaving a few lumps.
Hot Skillet is Key: Heating the skillet in the oven and adding melted butter before pouring in the batter is crucial for achieving that crispy crust.
Don’t Skimp on the Butter: The melted butter not only helps with flavor and moisture, it also gives the skillet that signature golden crust.
Adjust Sugar: This recipe uses a moderate amount of sugar for a balance of flavor. Adjust to your preference, or leave it out for a more savory cornbread.
Check for Doneness: A toothpick inserted into the center should come out clean when the cornbread is fully baked.
Cool Slightly: Let the cornbread cool in the skillet for a few minutes before slicing to make it easier to handle.

Variations and Add-Ins

Want to customize your cornbread? Here are a few ideas to get you started:

Cheese Cornbread: Add 1/2 cup of shredded cheddar or Monterey Jack cheese to the batter.
Jalapeño Cornbread: Stir in 1-2 finely diced jalapeños (fresh or pickled) for a spicy kick.
Herb Cornbread: Add 1-2 tablespoons of fresh chopped herbs, such as rosemary, thyme, or chives.
Sweet Corn Cornbread: Mix in 1/2 cup of drained, canned or frozen corn kernels for a pop of sweet flavor.
Honey Glaze: Drizzle some honey over the top of the cornbread while it’s still warm for an added touch of sweetness

Serving Suggestions for Your Skillet Cornbread

This skillet cornbread is incredibly versatile and pairs well with a variety of dishes. Here are a few serving suggestions:

With Chili: A classic combination that’s perfect for a cold day.
With BBQ: Serve alongside your favorite grilled or smoked meats.
With Soups: The perfect accompaniment to a hearty soup or stew.
As a Snack: Enjoy a warm slice with a pat of butter for a simple and satisfying snack.
With Greens: A staple in southern cuisine, enjoy it with collard greens or other leafy vegetables.
As a Base for Stuffing: Use your baked cornbread to make delicious homemade stuffing for the holidays.

FAQs About Skillet Cornbread

Can I use a different type of skillet?

While a cast iron skillet is ideal for achieving the best results, you can use a regular oven-safe skillet. The cooking time may need to be adjusted.

Can I make this recipe gluten-free?

Yes, you can use a 1:1 gluten-free flour blend to substitute the all-purpose flour. Make sure to use gluten-free cornmeal to ensure it’s fully gluten-free.

Can I make this ahead of time?

Yes, you can bake the cornbread ahead of time and store it at room temperature, wrapped tightly, for up to 2 days. Reheat in the oven or microwave before serving.

How do I store leftover cornbread?

Store leftover cornbread wrapped in plastic wrap or in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.

Can I freeze cornbread?

Absolutely! Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the oven.

Nutritional Benefits of Homemade Cornbread

Cornbread, when made with quality ingredients, offers several nutritional benefits:

Fiber: Cornmeal provides dietary fiber, which aids digestion and promotes fullness.
Complex Carbohydrates: Provides energy and sustained release compared to simple sugars
Vitamins and Minerals: Cornmeal is a good source of some B vitamins and minerals like phosphorus and magnesium.
Customizable: Easily add ingredients to increase the nutritional value such as herbs, vegetables, and whole grains.

The Final Word on Easy Skillet Cornbread

This easy skillet cornbread recipe is the perfect way to enjoy a classic comfort food. With simple steps, readily available ingredients, and the magic of a cast iron skillet, you’ll be baking up golden, moist, and delicious cornbread in no time. Whether you’re serving it as a side dish, a snack, or a base for stuffing, this recipe will be a winner. Try it out and enjoy a taste of homemade goodness!

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