American BBQ & Grill · Free recipe
Skillet Cornbread
A golden, buttery cornbread with crisp edges baked in a hot cast iron skillet. Slightly sweet and tender, it soaks up barbecue sauce and beans beautifully.
Step 1
Place a 10-inch cast iron skillet in the oven, then preheat the oven to 425 degrees Fahrenheit. Heating the skillet first gives crispy edges.
Step 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
Step 3
In another bowl, whisk the buttermilk, eggs, and melted butter until combined.
Step 4
Pour the wet ingredients into the dry ingredients.
Step 5
Stir gently with a spoon just until no dry streaks remain. Do not overmix, or the cornbread will be tough. A few small lumps are fine.
Step 6
Carefully remove the hot skillet from the oven using oven mitts. Add the vegetable oil and swirl to coat the bottom and sides.
Step 7
Pour the batter into the hot skillet; it should sizzle around the edges.
Step 8
Smooth the top with the back of the spoon.
Step 9
Bake for 20 to 25 minutes until the top is golden and a toothpick poked into the center comes out clean.
Step 10
Let the cornbread cool in the skillet for 10 minutes so it firms up.
Step 11
Run a knife around the edge, then slice into wedges and serve warm with butter.
Tips from the test kitchen
- Use real buttermilk for the best tender crumb and slight tang.
- The skillet handle stays dangerously hot long after baking; keep a mitt on it as a reminder.
