Here’s a simple, classic skillet cornbread recipe—crispy edges, soft center, and super easy to make:
🫓 Skillet Cornbread
🧾 Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar (optional, for slight sweetness)
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup milk (or buttermilk for richer flavor)
- 2 eggs
- 1/4 cup melted butter (plus extra for skillet)
🔥 Instructions
- Preheat oven to 220°C (425°F).
Place a cast-iron skillet inside to heat up. - Mix dry ingredients
In a bowl, combine cornmeal, flour, sugar, salt, and baking powder. - Mix wet ingredients
In another bowl, whisk milk, eggs, and melted butter. - Combine
Pour wet into dry and mix until just combined (don’t overmix). - Prepare skillet
Carefully remove the hot skillet, add a bit of butter, and swirl to coat. - Pour batter
It should sizzle when it hits the pan—that’s key for crispy edges! - Bake
Bake for 18–22 minutes until golden and a toothpick comes out clean.
✅ Tips
- Use buttermilk for tangier, softer cornbread
- Add-ins: corn kernels, cheese, or chopped jalapeños 🌶️
- Let it rest 5–10 minutes before slicing
If you want, I can give you a sweet version, a Southern (no sugar) version, or even a cheesy jalapeño skillet cornbread.
