After you try this Skillet Cornbread Recipe, you’ll be amazed by how simple it is and how much better it tastes than boxed mixes. I love this southern skillet cornbread so much that I make it with soups and other main courses on a regular basis.
Homemade Southern Skillet Cornbread Recipe
I have been trying to make the perfect homemade cornbread for years, and I am happy to report I’ve finally made it happen. It has a buttery flavor and is crumbly and scrumptious. This buttermilk skillet cornbread is always a hit, and my kids will gobble up every crumb in a matter of minutes. If you love simple recipes, this easy cornbread recipe is what you have been waiting for. Try it, and you will have a new favorite recipe!
2 1/4 cups cornmeal
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoons unsalted butter, cut into pieces
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
Heat oven to 450 degrees. Heat 10-inch ovensafe skillet on middle rack for 10 minutes. Place cornmeal on rimmed baking sheet and bake set on lower-middle rack) until fragrant and color begins to deepen, about 5 minutes. Transfer hot cornmeal to large bowl and whisk in buttermilk; set aside.
Add oil to hot skillet and continue to bake until oil is just smoking, about 5 minutes. Remove skillet from oven and add butter, carefully swirl the pan until butter is melted. Pour all but 1 tablespoon oil mixture into cornmeal mixture, leaving remaining fat in pan. Whisk baking powder, baking soda, salt, and eggs into cornmeal mixture.
Pour cornmeal mixture into hot skillet and bake until top begins to crack and sides are golden brown, 12 to 16 minutes. Let cool in pan 5 minutes, then turn out onto wire rack. Serve.