Skillet Cornbread

Dry Ingredients

1. 1 ½ cups (210g) yellow cornmeal (medium or coarse grind)
2. ½ cup (65g) all-purpose flour
3. 1 teaspoon baking powder
4. 1 teaspoon baking soda
5. 1 teaspoon salt

Wet Ingredients

1. 1 ¼ cups (300ml) buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar, rested 5 min)
2. 2 large eggs
3. ¼ cup (50g) granulated sugar or honey (optional, for subtle sweetness)
4. ¼ cup (55g) butter or ¼ cup (60ml) bacon fat, vegetable oil, or melted shortening, plus extra for the skillet

Instructions

1. Preheat Skillet: Place a 9 or 10-inch cast iron skillet in the oven. Preheat to 425 °F (ca. 218 °C). The hot skillet is non-negotiable for the crust.
2. Mix Dry: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Mix Wet: In another bowl, whisk buttermilk, eggs, and sugar/honey (if using) until smooth.
3. Combine: Make a well in the dry ingredients. Pour the wet mixture in and stir just until moistened.
4. Add Fat: Stir in the ¼ cup melted butter, bacon fat, or oil until just combined. Do not over mix. Let batter rest 5–10 minutes while the skillet finishes heating.
5. Hot Pan, Hot Bread: Using oven mitts, carefully remove the smoking-hot skillet. Add a small knob of butter or fat (about 1 tbsp) and swirl to coat bottom and sides.
6. Bake: Immediately pour batter into the sizzling skillet. It should bubble at the edges. Return to oven.
7.  Bake for 18–22 minutes, until golden brown, the edges pull away from the skillet, and a toothpick comes out clean.
8. Serve: Let cool in skillet for 5–10 minutes, then slice into wedges. Serve warm.

Cornbread Variations