The Perfect Skillet Cornbread: Crispy, Golden, and Full of Flavor

There’s nothing quite like homemade skillet cornbread fresh from the oven. With a crispy golden crust and a soft, moist center, this classic Southern staple is the perfect side for any meal. If you’ve ever wondered how to achieve that perfect balance of crunch and tenderness, I have a simple trick: it’s all in the skillet and the technique!

How to Tell When Cornbread is Done

My son once asked me, “How do you always know when your cornbread is ready?” My answer was simple: by the smell! When the rich, buttery aroma fills the kitchen and becomes impossible to resist, that’s when you know it’s done. No timers needed—just trust your senses!

But if you prefer a more structured approach, here’s my foolproof method.

My Go-To Skillet Cornbread Recipe

Ingredients:

• 1 cup yellow cornmeal (or white, depending on preference)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup granulated sugar (optional for a slightly sweet cornbread)
• 1 cup buttermilk
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup melted butter
• 2 tablespoons bacon grease or additional butter for the skillet

Instructions:

1. Preheat the oven to 425°F (218°C). Place a well-seasoned cast-iron skillet in the oven while it preheats.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
3. In a separate bowl, mix the buttermilk, milk, eggs, and melted butter until combined.
4. Carefully remove the hot skillet from the oven and add the bacon grease or extra butter, swirling it around to coat the bottom.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
6. Immediately pour the batter into the hot skillet. The sizzle means you’re on the right track for a crispy crust.
7. Bake for 20 minutes until golden brown.
8. Turn off the oven, but leave the skillet inside with the door closed for another 15 minutes—this allows the crust to develop extra crispiness on both the top and bottom.
9. Remove from the oven, slice, and enjoy!

White vs. Yellow Cornmeal: Which is Best?

Cornbread lovers often debate whether white or yellow cornmeal is best. Personally, I lean toward yellow cornmeal for its slightly richer, more pronounced corn flavor. However, when making cornbread dressing, I prefer the milder taste of white cornmeal. Both work beautifully—so it all comes down to personal preference!

Pairing Ideas

This skillet cornbread is delicious on its own, but here are a few ways to elevate it:

• Serve with butter and honey for a touch of sweetness.
• Pair with a warm bowl of chili or southern-style greens.
• Crumble over soups and stews for added texture.

Final Thoughts

If you’ve been looking for the ultimate skillet cornbread recipe, this method ensures a crispy top and bottom with a fluffy, flavorful interior. Whether you prefer white or yellow cornmeal, this recipe is sure to become a staple in your kitchen.

Do you have a favorite way to make cornbread? Share your tips in the comments below!

Skillet Cornbread Recipe

Skillet Cornbread Recipe

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Equipment

• Skillet Cornbread Recipe

Ingredients

  

• Ingredients:
• 1 cup yellow cornmeal or white, depending on preference
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup granulated sugar optional
• 1 cup buttermilk
• 1/2 cup whole milk
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp bacon grease or additional butter for the skillet

Instructions

 

• Instructions:
• Preheat the oven to 425°F (218°C) and place a cast-iron skillet inside while preheating.
• In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
• In another bowl, mix buttermilk, whole milk, eggs, and melted butter until combined.
• Remove the hot skillet from the oven and add bacon grease or butter to coat the bottom.
• Combine wet and dry ingredients, stirring until just mixed. Do not overmix.
• Pour the batter into the hot skillet. It should sizzle as it hits the pan.
• Bake for 20 minutes until golden brown on top.
• Turn off the oven and leave the skillet inside for another 15 minutes to develop a crispy crust.
• Remove, slice, and serve warm!

Notes

For best results, use a well-seasoned cast-iron skillet. Serve with butter and honey or pair with chili and greens!