Cornbread is one of those types of breads that I associate with the colder months that are filled with soups and chili and all things hearty.
There are a million different cornbread recipes and some people like it sweet, while others prefer their cornbread savory. This recipe is definitely a savory version, but I have eaten it slathered with a ton of butter and covered in honey. Needless to say, you have options.
Skillet cornbread is a recipe that I learned how to make from my great-great aunt Ilene. Ilene would have been 101 if she was still alive. She is the person who influenced my ability to cook and my love of the kitchen. Every single time I was in the kitchen making this cornbread recipe, she would tell me that her and her brother, my great grandpa Daddy Gus, would put cornbread in a glass, cover it in buttermilk, and eat it for dessert. Now when I make cornbread, I have warm and happy memories that will stay with me forever.
Cast Iron Skillet Cornbread
Super simple ingredients! This recipe you need to have a cast iron skillet to make those edges real nice and crispy.
Preheat oven to 450°F. Combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda, and 1 tablespoon baking powder in a bowl.
Measure 1 cup of buttermilk and 1/2 cup milk in a measuring cup and stir in one egg.
Pour the milk mixture into the dry ingredients, then whisk together until completely combined.
In a microwaveable bowl, melt 1/4 cup of shortening. Slowly drizzle the melted shortening into the batter, stirring until it is just combined.
In a cast iron skillet, melt 2 additional tablespoons of shortening over medium-high heat. Pour the batter into the hot skillet and spread evenly throughout the pan. The batter should sizzle when it hits the skillet.
Cook for exactly 1 minute on the stovetop, then place in the oven for 20-25 minutes or until golden brown.
The edges should be crispy! Cut into strips or into triangles, like a pie. Enjoy warm with butter, as a side dish for soup or chili, or doused in honey.
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
- 1/4 cup shortening
- 2 tablespoons shortening
Note: if you do not have buttermilk, measure out a little less than 1 cup of milk, add a couple of tablespoons of white distilled vinegar, then let sit for a few minutes prior to use.
- Preheat oven to 450°F.
- In a medium-sized bowl, combine cornmeal, flour, salt, baking soda, and baking powder. Stir together.
- In a measuring cup, measure buttermilk, milk, and add the egg. Whisk together.
- Pour the milk mixture into the dry ingredients and use a whisk to combine the mixtures together.
- In a microwaveable dish, melt 1/4 cup of shortening. Drizzle shortening into the cornbread mixture. Stir until just combined.
- Melt the 2 additional tablespoons of shortening in a cast iron skillet on medium-high heat. Pour the batter into the hot skillet and spread to even out the surface. The batter should sizzle.
- Cook on stovetop for exactly 1 minute, then bake for 20 to 25 minutes or until golden brown on the top.
- Remove from oven and slice in strips or in triangles, like a pie. Enjoy with butter!