This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet - just like in the good old days! A tender, lightly sweet cornbread that's perfectly crusty on the bottom. This cornbread recipe makes an amazing side for your favorite wintertime soup or chili. Show
Looking for cornbread made in a baking dish? You have to try this amazing cornbread recipe. Old Fashioned Buttermilk CornbreadI'm a huge cornbread lover and I make it all the time. I feel like it's a super easy addition to dinner, it only takes about 5 minutes of hands-on time to prepare (and only 20 to 25 minutes in the oven which is fast for a bread), and my kids love it. So cornbread is for sure a win in my house and it accompanies soups, stews, and chilis all winter long. Why Make Cornbread in a Skillet?Skillet cornbread is special because of its crust. You add a little butter to the cast iron skillet and preheat it in the oven for a few minutes. The skillet heats up and the butter melts. Then you pull it from the oven and add the batter. The magic of the hot skillet and the melted butter makes the delicious crispy crust on the bottom of the cornbread while the middle is still tender and light. I love this! It's the perfect crispy layer of cornbread to stir into your bowl of soup or chili. This is one of my favorite cornbread recipes because not only does it taste great and have that perfect crust on the bottom, but it looks great, too. Any dish served out of a cast iron skillet looks so great in my book! Impressive and easy, so it's good enough to serve to company. I can't wait for you to try this recipe. How to prepare a cast iron skillet for cornbreadIf your cast iron skillet is already seasoned (which means it is ready for use -- you can buy many cast irons pre-seasoned), go ahead and melt 4 tablespoons of butter in it in the oven for 3 to 5 minutes until fully melted. Add your cornbread batter to the hot pan carefully and smooth with a spatula. If your cast iron is NOT seasoned, be sure to scrub it well in hot soapy water, dry it thoroughly, spread a thin layer of shortening or
vegetable oil all over the skillet (top and bottom), place it upside down on a middle rack of your oven at 375 degrees F., and bake for one hour. Let it cool in the oven, and your pan is seasoned and ready to use. How to Make Cornbread in a SkilletThis buttermilk corn bread couldn't be easier to make. Here's how you do it:
Tips for Perfect Skillet CornbreadMaking cornbread in a skillet is really easy, promise. Just be sure you follow these steps to avoid any mishaps!
How do I store & reheat leftover cornbread?I like to store leftover cornbread covered with a towel, in the skillet, on the counter for up to 2 days. Then pop the skillet into a 350 degree oven for a few minutes to reheat it. Can I freeze this skillet cornbread recipe?Yes! Just store in an air-tight freezer safe container once the cornbread has cooled to room temperature. Pop the container in the freezer for up to a month. Thaw in the fridge overnight and then refresh in the oven as directed above. What kind of cornmeal do I use in cornbread?Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same. Can I make cornbread gluten free?I have made this recipe gluten free by simply swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly. Can cornbread be made ahead of time?This recipe can be made up to a day ahead of time. Simply cover with a towel once it has cooled to room temperature. Feel free to reheat the next day as directed above. The crust won't be quite as crisp but it still reheats well. Watch my video showing you how to make this easy skillet cornbread:DescriptionThis Easy Buttermilk Cornbread Recipe is made in a cast iron skillet - just like in the good old days! A tender, lightly sweet cornbread that's perfectly crusty on the bottom.
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Keywords: how to make cornbread, cornbread recipe, homemade cornbread, easy cornbread, buttermilk cornbread, skillet cornbread Recipes to serve skillet cornbread with:
Other cornbread recipes that you might also like:
This post was originally published in 2018, and has been updated and rephotographed in February 2020. Is cornbread better in cast iron skillet?Traditionally, cornbread is made on a heavy cast iron skillet, and that's absolutely how I prefer to make mine. Because cast iron skillets get really hot and retain heat super well, you'll be able to get a wonderful golden brown crispy crust. This is definitely the best part of cornbread!
How do you keep cornbread from sticking to cast iron?Add a little butter or oil to the bottom of the pan before pouring in your batter, and for extra non-stick ease, world-renowned chef Alex Gaurnaschelli suggests coating the bottom and sides of the skillet with butter.
Should I preheat my cast iron skillet for cornbread?Her secret for the best cornbread — and one to adopt whether you are baking from a box mix or from scratch — is to preheat her cast iron skillet before adding the batter. Preheating a cast iron pan before baking cornbread in it makes for a crisp, sturdy crust on an otherwise delicate bread.
Should I let cornbread cool before removing from cast iron?First, a cast iron skillet is extremely hot when removed from an oven and handling such a hot piece of equipment is not safe. Second, the center of the cornbread will still be slightly soft. Allowing the cornbread to rest in the pan will allow the center to finish cooking as it cools off.
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