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A stack of golden cornbread squares from a delicious cornbread recipe, topped with melting butter and a drizzle of honey.

Golden Skillet Cornbread

This classic golden skillet cornbread is perfectly crisp on the outside, tender on the inside, and boasts a rich, comforting flavor. It's the ideal accompaniment to any hearty soup or chili.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup yellow cornmeal medium grind
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar optional, for a touch of sweetness
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg lightly beaten
  • 1/4 cup unsalted butter melted and cooled slightly, or vegetable oil
For the Skillet
  • 2 tbsp vegetable oil or bacon grease

Equipment

  • 10-inch Cast Iron Skillet
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Oven Mitts

Method
 

Preheat Oven & Skillet
  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven while it preheats. Add 2 tablespoons of vegetable oil or bacon grease to the skillet and let it heat up for at least 10 minutes.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, baking soda, and salt. Make sure there are no lumps.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the buttermilk, lightly beaten egg, and melted butter (or vegetable oil).
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Do not overmix; a few small lumps are okay. Overmixing can lead to tough cornbread.
Pour into Hot Skillet
  1. Carefully remove the hot skillet from the oven using oven mitts. Swirl the hot oil around to coat the bottom and sides evenly. Pour the cornbread batter directly into the hot skillet. The batter should sizzle as it hits the hot oil.
Bake
  1. Immediately return the skillet to the preheated oven. Bake for 20-25 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
Cool & Serve
  1. Once baked, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for about 5-10 minutes before inverting it onto a wire rack or cutting board. Cut into wedges and serve warm with butter, honey, or alongside your favorite soup or chili.

Notes

For an extra crispy crust, ensure your cast iron skillet and oil are very hot before adding the batter.
If you don't have buttermilk, you can make your own: add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest of the way to 1 cup with milk. Let it sit for 5-10 minutes until it slightly curdles.
Leftover cornbread can be stored at room temperature in an airtight container for up to 2 days, or refrigerated for up to 4 days. It also freezes well for longer storage.