This skillet cornbread bakes in a pan that's been heating in a 425°F oven, so the batter sizzles the moment it hits the butter and sets into a crisp, deep golden crust on the bottom and sides. The inside stays tender and moist from buttermilk, with just a touch of sugar. It takes about 40 minutes from start to slicing.
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Why warm the skillet before adding cornbread batter?
Cornbread batter is thin and wet, so a warm, buttered skillet helps the outside begin setting as it meets the pan. Use an oven-safe titanium-surface skillet with a usable cooking area close to the recipe's 10 inch pan, and confirm the maker permits the 425°F oven temperature and preheating method before starting.
Warm the skillet according to its instructions while you prepare the batter. Melt the butter just before adding the batter and watch it closely: it should foam, not turn black. Protect your hands with dry oven mitts and put the pan on a heatproof surface while you work. A handle fresh from the oven is as hot as the pan.
A larger pan makes a thinner bread that can finish sooner, so use the center's doneness and the golden edges as well as the clock. Follow the titanium pan care instructions after baking rather than building up an iron-style seasoning layer. If your model does not allow empty oven preheating, use a greased, suitable baking dish and begin checking at the listed time.
Butter vs bacon fat vs oil: which fat goes in the pan?
Whatever fat you choose goes into the hot skillet first, then most of it gets poured into the batter. Each one gives a slightly different result.
| Fat | Flavor | Crust | Watch out for |
|---|---|---|---|
| Unsalted butter | Rich, nutty once it browns | Golden, a little softer | Milk solids brown in about 1 minute in a 425°F pan, so move fast |
| Bacon fat | Smoky and savory, the Southern classic | Very crisp and deeply browned | Cut the salt to 3/4 teaspoon if the drippings are salty |
| Neutral oil | Clean, lets the corn taste come through | Crisp and even | Less flavor; add 1 tablespoon butter to the batter |
This recipe uses butter because most kitchens have it, and browned butter tastes good with corn. Add it to the skillet, swirl until it melts and foams, about 1 minute, then pour all but a tablespoon into the batter. Don't let it go past a light hazelnut color. A half and half mix of butter and bacon fat is a good middle ground if you've got drippings in the fridge.
Is cornbread supposed to be sweet?
It depends on who you ask. Traditional Southern cornbread uses little or no sugar and often little or no flour, which gives a crumbly, savory bread with a strong corn flavor. Northern style cornbread leans cakier, with more flour and more sugar, sometimes up to half a cup.
This version sits between the two. It has a cornmeal to flour ratio of about 1 1/2 to 1 by volume, enough flour to hold slices together for buttering, and 2 tablespoons of sugar, which rounds out the corn without tasting like dessert. Adjust it to your taste:
- Savory: leave out the sugar entirely. The bread browns a little less but the crust stays crisp.
- Lightly sweet: keep the 2 tablespoons as written.
- Sweet and cakey: use 1/4 cup (50 g) sugar or 3 tablespoons honey. Honey browns faster, so check the bread 3 minutes early.
For a sweet finish without changing the batter, serve wedges with honey butter: 4 tablespoons soft butter mashed with 1 tablespoon honey and a pinch of salt.
Which cornmeal works best in skillet cornbread?
Medium grind yellow cornmeal gives the best balance of texture and tenderness. Fine cornmeal makes a smoother, softer bread that's closer to cake. Coarse or stone ground meal has more flavor and a pleasant chew, but it stays gritty unless it soaks first.
That's why this batter rests. Stir everything together, then leave it on the counter for 10 minutes while the skillet heats. The cornmeal absorbs some of the buttermilk and softens, and the baking soda starts reacting with the buttermilk's acid. If you use stone ground meal, give it 20 minutes instead.
Measure by weight if you can: 210 g cornmeal and 120 g flour. Cornmeal packs unevenly in a cup, and an extra 30 g makes the bread dry and crumbly. Mix with a whisk only until no dry pockets remain. A few lumps are fine. Overmixing develops the flour's gluten and gives you tunnels through the crumb.
Turning it out and keeping the crust crisp
Bake for 20 to 24 minutes, until the top is golden, the edges have pulled away from the pan and a toothpick in the center comes out clean. Let the bread sit in the skillet for 5 minutes, then run a thin spatula around the edge and flip it onto a rack, or slice it straight from the pan if you're serving right away.
Don't leave it sitting in the hot skillet for long. Steam collects underneath and softens the bottom crust you worked for. Don't cover it while it's warm, either, for the same reason.
Cornbread is at its best within a few hours. Serve wedges with a bowl of Tuscan white bean soup for dunking, or next to red wine braised short ribs to soak up the sauce. Day old wedges are great split, buttered and toasted cut side down in the same skillet over medium heat for 2 to 3 minutes.
The recipe
Skillet Cornbread with Buttermilk and a Crisp Crust
Ingredients
- 1 1/2 cups (210 g) medium grind yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (6 g) fine sea salt
- 2 large eggs, at room temperature
- 1 1/2 cups (360 g) buttermilk, at room temperature
- 6 tablespoons (85 g) unsalted butter, cut into pieces
Instructions
- Heat the skillet. Heat the oven to 425°F (220°C). Use a 10 inch oven-safe titanium-surface skillet and warm it only as permitted by its manufacturer. If empty preheating is not allowed, use a greased, suitable baking dish and judge baking time by the finished center.
- Mix the dry ingredients. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly combined.
- Add the wet ingredients. In a second bowl, whisk the eggs and buttermilk together. Pour into the dry ingredients and stir with a whisk just until no dry pockets remain, then let the batter rest for 10 minutes.
- Melt the butter. Carefully take out the hot skillet, add the butter and swirl for about 1 minute, until melted and foaming but not darker than light brown. Pour all but about 1 tablespoon into the batter and stir it in quickly.
- Pour and bake. Scrape the batter into the hot skillet, where the edges should sizzle at once, and smooth the top. Bake for 20 to 24 minutes, until golden, pulling away from the sides, and a toothpick in the center comes out clean.
- Rest and turn out. Cool in the skillet for 5 minutes, then loosen the edge with a thin spatula and turn the cornbread onto a rack or slice it in the pan. Serve warm with butter or honey butter.
Cook's notes
- For bacon fat cornbread, replace the butter with 5 tablespoons (60 g) bacon drippings and reduce the salt to 3/4 teaspoon.
- Stir in 1 cup (100 g) fresh or thawed corn kernels, 1 finely chopped jalapeño or 1 cup (100 g) grated sharp cheddar with the wet ingredients.
- Wrapped cornbread keeps at room temperature for 2 days or frozen for up to 3 months; reheat wedges in a 350°F oven for 8 to 10 minutes.
- Wipe the skillet out while it's warm, dry it on low heat and rub in a few drops of oil before storing.
Skillet Cornbread questions
Why did my skillet cornbread stick?
Cornbread can stick if the pan isn't fully greased or the bread is lifted before it has set. Coat the base and sides with butter, use the preheating method permitted for your pan, and let the bread rest for 5 minutes after baking before loosening the edge gently with a suitable utensil.
What can I use instead of buttermilk in cornbread?
Stir 1 1/2 tablespoons lemon juice or white vinegar into 1 1/2 cups whole milk and let it stand for 5 minutes until it thickens slightly. Plain yogurt or sour cream thinned with milk to a pourable consistency also works. Keep the acid in some form, because the baking soda needs it to make the bread rise.
How long does cornbread stay fresh?
Cornbread tastes best the day it's baked, ideally within a few hours. Wrapped tightly, it keeps at room temperature for 2 days and in the freezer for up to 3 months. The fridge dries it out faster, so skip it unless the bread contains cheese or meat. Toast slices in a skillet with butter to refresh them.
Do I need a 10 inch skillet for this cornbread?
A 10 inch skillet gives the thickness this recipe is timed for, about 1 1/2 inches. A 12 inch skillet makes a thinner, crisper round that bakes in 16 to 20 minutes. A 9 inch skillet or square metal pan gives a taller bread needing 25 to 28 minutes. Always preheat the pan first.
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