Southern American · Free recipe
Skillet Cornbread
Batter poured into a smoking-hot, butter-slicked cast-iron skillet sizzles on contact, forming a crunchy, fried-edge crust. Stone-ground cornmeal soaked in buttermilk gives the crumb a tender, rustic texture, and just a touch of honey balances the tang without turning it into cake.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 8
- Level
- Easy
Method
-
Place a 10-inch cast-iron skillet in the oven and heat to 425F for at least 15 minutes.
-
Stir the cornmeal into the buttermilk and let it soak for 10 minutes to soften the grains.
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Whisk the eggs and honey into the cornmeal mixture, then add the flour, baking powder, baking soda, and salt and stir just until combined.
-
Carefully remove the hot skillet, add all the butter, and swirl until melted and foaming, then pour 4 tbsp of it into the batter and stir quickly.
-
Pour the batter into the skillet, where it should sizzle loudly around the edges.
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Bake for 20 to 25 minutes until the top is golden, the edges pull from the pan, and a toothpick in the center comes out clean; cool for 5 minutes before cutting into wedges.
Zest note from the test kitchen
Leaving a thin layer of butter in the skillet before the batter goes in is what fries the bottom into a crust, so do not pour all of it into the bowl.
