Golden Skillet Cornbread Delight

Golden skillet cornbread is my go-to comfort bake whenever I want a touch of southern warmth at the table Whether served with chili or as a standalone treat it never fails to win hearts at family gatherings or weekend meals

I first made this golden skillet cornbread after a long road trip and it instantly cheered everyone up We now bake this anytime we gather around a big pot of soup

Gather Your Ingredients

• Yellow cornmeal: gives classic southern flavor and a toothsome crumb Choose stone-ground for extra flavor and nutrition
• All-purpose flour: adds a bit of tenderness to the final bread Look for unbleached flour for better taste
• Granulated sugar: enhances the subtle sweetness without overpowering Taste test your favorite brand as they vary slightly
• Baking soda: allows the cornbread to rise beautifully Fresh baking soda ensures a good lift
• Salt: balances all the flavors Use fine sea salt for more even distribution
• Buttermilk: adds moisture and a signature tang Whole buttermilk keeps the crumb ultra tender
• Unsalted butter: melts into the batter for rich flavor plus a golden crust Opt for the highest quality butter for best results

How to Make It

Preheat the Skillet:

Place a ten-inch cast iron skillet in your oven and set to four hundred degrees Fahrenheit Allow the skillet to heat fully for at least ten minutes This step is crucial for achieving a crisp golden crust

Mix the Dry Ingredients:

In a large mixing bowl whisk together yellow cornmeal all-purpose flour granulated sugar baking soda and salt Mix thoroughly by hand until well combined This distributes the leavening for an even rise

Combine Wet Ingredients:

In a separate smaller bowl whisk together buttermilk and melted butter Ensure the butter is fully melted and just slightly cooled to avoid cooking the eggs when combined If your kitchen is cool bring the buttermilk to room temperature for easy blending

Blend the Wet and Dry:

Pour the wet ingredients into the dry ingredients Gently mix with a spatula just until combined Overmixing at this stage will make the bread tough Stop when you no longer see dry streaks of flour

Prepare the Skillet:

Carefully remove the hot skillet from your oven Set it on a safe heatproof surface Add two tablespoons of butter to the skillet The butter should sizzle and melt immediately Swirl or brush until the bottom and sides are fully coated

Bake the Cornbread:

Pour the batter into the hot buttered skillet Smooth the top with a spatula to even out the surface Return the skillet to the oven and bake for thirty to forty-five minutes or until the top is set and richly golden brown Insert a toothpick into the center to check for doneness a few crumbs clinging is perfect

Cool and Slice:

Let the cornbread cool in the skillet five to ten minutes This rest helps it set so slices come out cleaner Use a sharp knife or bench scraper to cut wedges and serve warm

I love using my grandmother’s cast iron skillet for this recipe It brings back memories of her kitchen and adds character to the hearty golden crust Nothing beats the sound of a sizzling skillet when you pour in the batter

Flavor Boosters

Wrap leftovers tightly in foil or an airtight container at room temperature for up to two days Keep in the fridge for three to four days if you want it to last longer Always reheat slices in the oven or toaster oven to bring back the crispness rather than the microwave

Serving Suggestions

Serve alongside spicy chili for a warming meal Pair with honey or maple syrup drizzled on top for a sweet breakfast treat Try cutting into cubes and toasting for crunchy cornbread croutons in salads

Creative Twists

Fold in summer fresh corn kernels for extra sweetness and tenderness Add chopped scallions or herbs when fresh greens are abundant Blend in diced roasted squash for autumn color and flavor

Enjoy this golden skillet treat hot from the oven with a pat of fresh butter

Common Questions About This Recipe

→ How do I keep cornbread moist?

Using buttermilk and the right amount of butter helps maintain moisture. Avoid overbaking and serve warm for best results.

→ Can I substitute the buttermilk?

Yes, you can use a mixture of milk with a teaspoon of vinegar or lemon juice as a buttermilk alternative.

→ What makes the crust crispy?

Heating the cast iron skillet before adding the batter creates a crisp, golden crust unique to skillet cornbread.

→ Can I add extra ingredients?

Corn, jalapeños, or shredded cheese can be added for more flavor and texture. Stir them in with the wet ingredients.

→ How do I store leftovers?

Let cornbread cool, then wrap in foil and store at room temperature for up to two days, or refrigerate for longer freshness.