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AmericanAuthentic Cuisine

Skillet Cornbread

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Skillet Cornbread

Skillet Cornbread hails from the Southern United States, where tradition is as much about the process as the result. This home-style version celebrates the cast-iron legacy and the instinctive touch of hands that know just how much salt and fat to use. It's a dish that brings warmth to the table, typically enjoyed alongside hearty stews or a mess of greens, especially during family gatherings or Sunday suppers.

The cornbread emerges with a golden crust and a tender, crumbly interior, its edges kissed by the generous butter that helps it release from the skillet. The buttermilk lends a subtle tang, while the cornmeal provides a rustic texture and nutty flavor. Each bite is a reminder of simplicity, meant to be shared and savored in good company.

Ingredients

  • 200 gcornmeal
  • 150 gflour
  • 1 tbspbaking powder
  • 2eggs
  • 250 mlbuttermilk
  • 50 gbutter
  • 1 tspfine sea salt

Method

  1. Preheat your oven to 220°C (428°F) to ensure it's hot enough for baking. Place a 25 cm (10-inch) cast-iron skillet inside the oven as it heats. This will help create a crispy crust on the cornbread.
  2. In a large mixing bowl, combine 200 g cornmeal, 150 g flour, 1 tbsp baking powder, and 1 tsp fine sea salt. Whisk these dry ingredients together thoroughly to ensure the baking powder is evenly distributed, which will help the cornbread rise evenly.
  3. In a separate bowl, beat 2 eggs until they are well mixed. Add 250 ml buttermilk to the eggs and whisk until the mixture is smooth. This liquid mixture will help create a tender crumb in the cornbread.
  4. Make a well in the center of the dry ingredients and pour in the egg and buttermilk mixture. Stir gently with a wooden spoon or spatula until just combined. The batter should be slightly lumpy; over-mixing can make the cornbread tough.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add 50 g butter to the skillet and swirl it around until it melts completely, coating the bottom and sides. This not only prevents sticking but also adds flavor.
  6. Pour the batter into the hot, buttered skillet, spreading it evenly with a spatula. The edges should start to sizzle immediately, which is a good sign that the skillet is properly heated.
  7. Return the skillet to the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the interior is fully cooked. This should result in a firm, springy texture when pressed lightly.
  8. Remove the skillet from the oven and let the cornbread cool in the skillet for about 5 minutes. Then, carefully transfer it to a wire rack to cool slightly further, which helps set the crumb and makes it easier to slice.
  9. Serve the cornbread warm, slicing it into wedges directly from the skillet or transferring it to a serving plate. Enjoy it as a side dish, perfect for sharing at the table.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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