Southern Skillet Cornbread
Most Southern cooks make cornbread so often that they don’t need a recipe. Although a cast-iron skillet isn’t absolutely necessary for this recipe, it makes the best, crustiest cornbread. If you don’t have a skillet, use a 9-inch square baking pan and heat in the oven with oil before filling with batter.
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 1 Tbsp. vegetable oil
- 2 1⁄2 cups white or yellow cornmeal
- 1 cup all-purpose flour
- 2 tsp. salt
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 2 Tbsp. butter, melted
- Preheat oven to 375°F. Add oil to a 10-inch cast-iron skillet and place in the oven.
- In a large bowl, combine cornmeal, flour, salt, baking powder, and baking soda.
- In a small bowl, whisk eggs. Lightly whisk in milk, buttermilk, and melted butter.
- Pour egg mixture into dry ingredients. Mix until dry ingredients are just moistened.
- Using pot holders, carefully take the hot skillet from the preheated oven; swirl gently to coat sides with oil. Pour batter into hot oil. Return to oven and bake for 35 minutes or until lightly browned on top.
- Remove and let cool slightly on a wire rack. Cut into wedges or squares.