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American/Southern · Baking

Skillet Cornbread

Non-vegMedium

Diet: Non-veg

Skillet Cornbread is a American/Southern dish. A hot skillet makes a crisp bottom crust.

Prep
15 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
50 min
Servings
8
Difficulty
Medium
Cuisine
American/Southern
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Skillet Cornbread. The photograph includes visible green additions not included in this plain cornbread recipe.
The photograph includes visible green additions not included in this plain cornbread recipe. Representative photograph of Skillet Cornbread. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Batter

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; whisk or electric mixer; skewers; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 5 min

  1. Heat oven and a 24 cm ovenproof skillet to 200°C / 400°F.

    Check: The food must be hot through at 200°C / 400°F.

Mix · About 5 min

  1. Combine dry ingredients from 200 g cornmeal, 120 g plain flour, 10 g baking powder, ¾ tsp salt, 30 g sugar, 2 eggs, 300 ml buttermilk, 60 g melted butter, then whisk wet ingredients separately and fold together.

Bake · About 25 min

  1. Carefully melt 20 g butter in hot skillet, add batter and bake 20–25 minutes until a skewer is clean. Rest 10 minutes.

    Check: Look for this result: a skewer is clean.

Tips

  • A hot skillet makes a crisp bottom crust.
  • Judge Skillet Cornbread by the texture and doneness signs in its steps. Your pan and heat affect how long Skillet Cornbread takes to cook.

Substitutions

  • In Skillet Cornbread, replace buttermilk with plain milk with a little lemon juice.

Storage

  • Cool Skillet Cornbread promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Skillet Cornbread in the fridge within one hour. Keep Skillet Cornbread at 4°C / 40°F or colder and eat within two days.
  • If Skillet Cornbread contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Skillet Cornbread must reach 74°C / 165°F when reheated. Serve Skillet Cornbread straight from the fridge if it is a chilled cake.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Skillet Cornbread close to serving.

FAQ

What matters most when making Skillet Cornbread?

A hot skillet makes a crisp bottom crust.

What can I substitute in Skillet Cornbread?

In Skillet Cornbread, replace buttermilk with plain milk with a little lemon juice.

Can I prepare Skillet Cornbread ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Skillet Cornbread close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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