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Skillet Cornbread

The Quirky Foodster Team

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8
Servings

Ingredients

  • Yellow cornmeal — 240 g (2 cups)
  • All-purpose flour — 120 g (1 cup)
  • Baking powder — 20 g (4 tsp)
  • Salt — 8 g (1 1/2 tsp)
  • Granulated sugar (optional, for a lightly sweet version) — 45 g (3 tbsp)
  • Buttermilk — 500 ml (2 cups)
  • Large eggs — 2
  • Unsalted butter, melted, plus 15 g (1 tbsp) for the skillet — 60 g (4 tbsp)

Method

  1. Preheat the oven to 220°C (425°F) with the cast iron skillet inside to heat up.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt and sugar (if using).
  3. In a separate bowl, whisk the buttermilk, eggs and melted butter, then stir into the dry ingredients until just combined.
  4. Carefully remove the hot skillet from the oven and add the tablespoon of butter, swirling to coat.
  5. Pour the batter into the hot skillet — it should sizzle on contact — and return to the oven.
  6. Bake for 20–25 minutes until golden brown and a toothpick inserted in the centre comes out clean.
  7. Let cool for 5 minutes, then slice into wedges and serve warm.

Introduction: Cultural Background Cornbread descends from Native American corn-based breads, adapted by European settlers who lacked easy access to wheat flour in the early colonial South.

Cultural Background: Cultural Background Cornbread descends from Native American corn-based breads, adapted by European settlers who lacked easy access to wheat flour in the early colonial South. Baked in a well-seasoned cast iron skillet for a crisp, golden crust, cornbread became a defining staple of Southern American cuisine, traditionally served alongside greens, chili and barbecue.

Tips: Heating the skillet before adding the batter creates the signature crisp, golden crust. Avoid overmixing the batter to keep the cornbread tender rather than tough.

Variations: Add 100 g grated cheddar and 1 diced jalapeño for a spicy cheese cornbread. Vegan version: substitute buttermilk with a plant milk and vinegar mixture, replace eggs with flax eggs, and use melted plant-based butter.

Storage: Store covered at room temperature for up to 2 days, or freeze wrapped tightly for up to 2 months.

Reheating: Reheat wrapped in foil in a 160°C (325°F) oven for 10 minutes, or microwave briefly.

FAQs:

Q: Do I need a cast iron skillet?

A: A cast iron skillet gives the best crust, but a regular oven-safe baking dish can be used as an alternative, though the crust will be less crisp.

Q: Should cornbread be sweet or savoury?

A: This varies by region — the South traditionally favours a less sweet, more savoury cornbread, while other regions often prefer a sweeter version.

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