Basic Skillet Cornbread

Vegetarian
Health score
1%
Basic Skillet Cornbread
50 min.
12
197kcal

Suggestions


Welcome to the delightful world of homemade cornbread! This Basic Skillet Cornbread recipe is a must-try for anyone who loves the warm, comforting flavors of traditional Southern cuisine. With its golden crust and tender, moist interior, this cornbread is perfect for any occasion, whether you're serving it alongside a hearty chili, enjoying it at a family gathering, or simply savoring a slice with a pat of butter and a drizzle of honey.

What makes this cornbread truly special is its simplicity. Made with just a handful of pantry staples, it comes together in under an hour, making it an ideal choice for both novice cooks and seasoned chefs alike. The combination of finely ground yellow cornmeal and all-purpose flour creates a delightful texture that is both hearty and light. Plus, the addition of buttermilk adds a subtle tang that elevates the flavor profile, ensuring each bite is a delicious experience.

As you prepare this recipe, you'll love the aroma that fills your kitchen as the cornbread bakes to perfection in a hot cast iron skillet. The sizzling butter creates a beautifully crisp crust, while the inside remains soft and fluffy. Whether you choose to serve it warm from the skillet or allow it to cool slightly for a more structured slice, this cornbread is sure to impress your family and friends. So grab your ingredients and get ready to enjoy a slice of comfort with this delightful Basic Skillet Cornbread!

Ingredients

  • teaspoon double-acting baking powder 
  • teaspoon baking soda 
  • 1.5 cups buttermilk 
  • large eggs 
  • 0.8 cup flour all-purpose
  • tablespoons granulated sugar 
  • 1.3 cups cornmeal yellow finely
  • teaspoon salt fine
  • tablespoons butter unsalted (1 stick)

Equipment

  • bowl
  • frying pan
  • sauce pan
  • oven
  • knife
  • whisk
  • wire rack
  • wooden spoon
  • microwave
  • spatula

Directions

  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place 2 tablespoons of the butter in a large (12-inch) cast iron skillet; set aside. In a small saucepan or using the microwave, melt the remaining 6 tablespoons butter; set aside.
  3. Place cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine.
  4. Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated.
  5. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Fold in melted butter until just combined, then let mixture sit for 5 minutes.Meanwhile, place the skillet in the oven until hot, about 5 minutes.
  6. Remove from the oven and swirl the melted butter around to coat the bottom of the pan.
  7. Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes.
  8. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.

Nutrition Facts

Calories197kcal
Protein9.13%
Fat47.23%
Carbs43.64%

Properties

Glycemic Index
28.05
Glycemic Load
13.45
Inflammation Score
-3
Nutrition Score
5.3234782555829%

Nutrients percent of daily need

Calories:197.35kcal
9.87%
Fat:10.41g
16.02%
Saturated Fat:5.81g
36.31%
Carbohydrates:21.65g
7.22%
Net Carbohydrates:19.88g
7.23%
Sugar:3.78g
4.2%
Cholesterol:54.37mg
18.12%
Sodium:365.52mg
15.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.53g
9.06%
Selenium:7.42µg
10.6%
Phosphorus:97.25mg
9.72%
Vitamin B2:0.15mg
8.66%
Vitamin B1:0.13mg
8.59%
Manganese:0.16mg
8.2%
Fiber:1.77g
7.07%
Vitamin A:327.74IU
6.55%
Folate:25.62µg
6.41%
Calcium:63.3mg
6.33%
Vitamin B6:0.13mg
6.32%
Magnesium:23.72mg
5.93%
Iron:1.05mg
5.85%
Zinc:0.8mg
5.33%
Vitamin D:0.7µg
4.64%
Vitamin B3:0.91mg
4.54%
Vitamin B5:0.38mg
3.85%
Vitamin B12:0.23µg
3.8%
Copper:0.07mg
3.33%
Potassium:116.08mg
3.32%
Vitamin E:0.39mg
2.61%
Source:Chow