Yoribang
BakingAmericanFree to use

Skillet Cornbread

Golden cornbread with crisp edges, baked in a hot cast-iron skillet.

Serves 8

Prep 10 min

Cook 25 min

Skillet Cornbread
Photo: Zankopedia, CC BY-SA 3.0, via Wikimedia Commons
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Ingredients

  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/3 cup melted butter
  • 2 tablespoons butter, for the skillet

Steps

  1. Step 1. Heat the oven to 425°F with a 10-inch cast-iron skillet and the 2 tablespoons of butter inside.

  2. Step 2. Whisk the cornmeal, flour, sugar, baking powder, and salt.

  3. Step 3. Stir in the buttermilk, eggs, and melted butter until just combined.

  4. Step 4. Pour into the hot skillet and bake for 20 to 25 minutes until golden and a toothpick comes out clean.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.