Everyday Kitchen

American/Southern · Baking

Skillet Cornbread

Draft recipe — not kitchen-tested
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 draft.
The photograph includes visible green additions not included in this plain cornbread draft. Representative photograph of Skillet Cornbread. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use plain milk with a little lemon juice instead of buttermilk.

Storage

  • Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
  • Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.

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?

Use plain milk with a little lemon juice instead of buttermilk.

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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