American Skillet Cornbread
Cornbread is a quick American bread made with cornmeal that is leavened with baking powder rather than yeast, taking under an hour. The secret to a crisp bottom crust is preheating a greased cast-iron skillet in the oven before pouring the batter in.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Calories
- 260
Photo: Sherurcij at English Wikipedia — Attribution · Wikimedia Commons
Cornbread is one of the most traditional American baked goods, with two debating versions: the savory Southern version made with 100% cornmeal, and the sweet Northern version made with sugar and all-purpose flour. This recipe hits the sweet spot right between them.
Method
-
1
Preheating the skillet
Place a 25 cm cast-iron skillet with 2 tbsp of oil in the oven at 220°C for 10 minutes. The sizzling-hot skillet is what will fry the base the moment the batter hits it — that is the source of the crunch.
-
2
Dry and wet ingredients
Mix the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk the eggs with the buttermilk and melted butter.
-
3
Why buttermilk?
Buttermilk is acidic, so it reacts with the baking soda to produce extra gas, and its acidity tenderizes the crumb. If it is unavailable, add 1 tbsp of lemon juice or vinegar to 1 cup of milk and let it sit for 10 minutes.
-
4
Minimal mixing
Pour the wet ingredients over the dry and stir only until the flour disappears — 10-15 stirs are plenty. The batter must remain with small lumps. Overmixing develops gluten, making the cornbread tough and rubbery.
-
5
Pouring into the hot skillet
Take the skillet out (wearing oven mitts — it will be scorching hot), and pour the batter into it all at once. You will hear a sizzling sound — that means the bottom crust has started crisping immediately.
-
6
Baking
Bake at 220°C for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean. The edges will be deep brown and pulling away from the skillet.
-
7
Serving
Let it rest for 10 minutes in the skillet, then slice into wedges. Serve it warm with butter or honey, or alongside bean soup and chili — that is the classic American way.
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Tips that actually matter
- Preheat the skillet with oil in the oven for 10 minutes — that is the secret to a crispy bottom crust.
- You should hear a clear sizzle as soon as you pour in the batter.
- Stir just 10-15 times, leaving small lumps in the batter.
- Buttermilk reacts with baking soda to tenderize the crumb.
- Eat it warm — it tends to dry out quickly once cooled.
People also ask
Why did it turn out dry and crumbly?
Either it was overbaked, the proportion of cornmeal was too high, or there was too little liquid. Cornmeal contains no gluten so it is naturally crumbly — the all-purpose flour in the recipe binds it together. Be sure not to exceed the baking time.
What is the difference between Southern and Northern cornbread?
Southern cornbread uses only cornmeal with almost no sugar, is baked in a cast-iron skillet, and is savory and crisp. Northern cornbread contains all-purpose flour and more sugar, making it closer to cake. This recipe is a balance between the two.
Can I make it without a cast-iron skillet?
Yes, you can use a metal baking pan or cake pan, though the crust will not be quite as crispy. Preheat the pan with the oil in the oven for at least 5 minutes beforehand to get a closer result.
What add-ins can I incorporate?
Corn kernels, chopped hot peppers, shredded cheddar cheese, green onions, or herbs. Mix them with the dry ingredients to distribute evenly, and keep the total to no more than 1 cup so the batter does not become too heavy.
Cook mode
American Skillet Cornbread
-
1
Preheating the skillet
Place a 25 cm cast-iron skillet with 2 tbsp of oil in the oven at 220°C for 10 minutes. The sizzling-hot skillet is what will fry the base the moment the batter hits it — that is the source of the crunch.
-
2
Dry and wet ingredients
Mix the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk the eggs with the buttermilk and melted butter.
-
3
Why buttermilk?
Buttermilk is acidic, so it reacts with the baking soda to produce extra gas, and its acidity tenderizes the crumb. If it is unavailable, add 1 tbsp of lemon juice or vinegar to 1 cup of milk and let it sit for 10 minutes.
-
4
Minimal mixing
Pour the wet ingredients over the dry and stir only until the flour disappears — 10-15 stirs are plenty. The batter must remain with small lumps. Overmixing develops gluten, making the cornbread tough and rubbery.
-
5
Pouring into the hot skillet
Take the skillet out (wearing oven mitts — it will be scorching hot), and pour the batter into it all at once. You will hear a sizzling sound — that means the bottom crust has started crisping immediately.
-
6
Baking
Bake at 220°C for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean. The edges will be deep brown and pulling away from the skillet.
-
7
Serving
Let it rest for 10 minutes in the skillet, then slice into wedges. Serve it warm with butter or honey, or alongside bean soup and chili — that is the classic American way.
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