Southern skillet cornbread
Crisp-edged buttermilk cornbread baked in hot cast iron
AmericanSouthern cornbread is baked in a smoking-hot cast-iron skillet so the edges fry crisp and brown, and in much of the Deep South it is made with little or no sugar, unlike the cakey Northern kind. It goes on the table with greens, pinto beans and barbecue, and leftovers get crumbled into a glass of buttermilk. Chef's tip: the batter must sizzle loudly when it hits the pan; if it doesn't, the skillet isn't hot enough for a crust.
- Total time
- 32 min
- Difficulty
- easy
- Serves
- 8
Ingredients
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What you'll need
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Method
0/5 doneStep 1: Put the 2 ⅛ oz butter in a 25 cm cast-iron skillet and heat it in the oven at 425°F (400°F fan) for 10 minutes, until melted and foaming.
10 minStep 2: Whisk the 7 oz yellow cornmeal, 2 ⅛ oz plain flour, 2 tsp baking powder, ½ tsp bicarbonate of soda, 1 tsp salt and 1 tbsp sugar in a bowl. Whisk the 1 ½ cups buttermilk and 2 eggs in a jug.
3 minStep 3: Pour most of the hot butter from the skillet into the buttermilk mix, leaving a coating in the pan, then stir the wet into the dry until just combined. A common mistake is overmixing, which makes it dense.
1 minStep 4: Pour the batter into the sizzling skillet and bake for 20–22 minutes, until golden brown and a skewer comes out clean.
22 minStep 5: Rest 5 minutes, then turn out or cut into wedges in the pan and serve hot.
5 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does southern skillet cornbread take?
- About 32 minutes in total: 10 minutes to prepare and 22 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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