Moist Skillet Cornbread

Close-up of a moist slice of cornbread showing texture and golden crust

This Moist Skillet Cornbread is soft, buttery, and baked to golden perfection in a cast iron skillet. It’s a classic Southern side dish that pairs perfectly with chili, barbecue, or a cozy weeknight meal.

Prep Time10

Cook Time20

Rest Time10

Total Time40

Course: Side Dish

Cuisine: American

Keyword: bread, corn bread, cornbread

Servings:

Calories: 234kcal

Author: Misty Tannery

Ingredients

5 tablespoon butter
1 cup cornmeal
¾ cup all-purpose flour
1 tablespoon sugar
1 ½ teaspoon baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs lightly beaten
1 ½ cups buttermilk

Instructions

Preheat the oven to 425 degrees F.
Place butter in a 12 inch cast iron skillet and heat on stovetop to heat pan and melt butter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Add butter and let cool slightly (1-2 minutes)
In a separate bowl, mix together the eggs and buttermilk. Pour the buttermilk mixture into the commeal mixture and fold together until there are no dry spots (the batter will still be lumpy).
Pour the batter into the skillet and place back on stove top until you see it begin to heat on edges or see a couple bubbles moving up.
Then place in preheated oven and bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Nutrition