She Strengthens

Crowd-Pleasing Skillet Cornbread Recipe

The Perfect Companion to Your Favorite Dishes

Looking for a delicious and easy-to-make side dish that will complement your favorite chili, baked beans, or pulled pork? Look no further than this mouthwatering skillet cornbread recipe! The secret ingredient? Buttermilk, which adds a tangy flavor and the perfect amount of moisture to keep the cornbread crumbly but not dry.

Get Creative with This Basic Recipe

This versatile recipe is begging for your personal touch. Try adding some diced jalapeños for an extra kick, whole corn kernels for added texture, or chopped cilantro for a fresh twist. The possibilities are endless!

Skillet Cornbread Recipe

Yield: 12 servings
Difficulty: Easy
Total Time: 30 minutes, plus cooling time
Active Time: 10 minutes

Ingredients:

• 8 tablespoons unsalted butter (1 stick)
• 1 1/4 cups finely ground yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 large eggs
• 1 1/2 cups buttermilk, shaken before using

Instructions:

Step 1: Prep the Skillet

Heat your oven to 450°F and arrange a rack in the middle. Place 2 tablespoons of butter in a large (12-inch) cast iron skillet and set aside.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk eggs until frothy, then whisk in buttermilk until incorporated.

Step 4: Combine Wet and Dry Ingredients

Pour the egg mixture into the flour mixture and stir until just combined. Fold in melted butter until just combined, then let the mixture sit for 5 minutes.

Step 5: Bake the Cornbread

Place the skillet in the oven until hot, about 5 minutes. Remove from the oven and swirl the melted butter around to coat the bottom of the pan. Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes.

Step 6: Serve and Enjoy!

Place the skillet on a wire rack to cool for 5 minutes before serving. Cut wedges directly from the skillet or let the cornbread cool for another 15 minutes before inverting onto a plate.