Golden Skillet Cornbread

Ouadie Rhabbouron

This Skillet Cornbread is everything classic cornbread should be: golden and crisp around the edges, tender and moist in the center, and packed with rich, comforting flavor. Baking it in a hot cast-iron skillet gives it that signature crust that crackles slightly when sliced, while the inside stays soft and fluffy. It’s the perfect side dish for soups, stews, chili, barbecue, or a simple weeknight dinner.

The batter comes together quickly with pantry staples, and the optional touch of sugar adds just a hint of sweetness without overpowering the savory corn flavor. As the cornbread bakes, the butter and hot skillet work together to create a beautifully browned base that releases easily and looks just as good as it tastes.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar (optional, for a slightly sweet flavor)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 2 tablespoons vegetable oil (for the skillet)
    1. Preheat the Oven: Preheat your oven to 200°C (400°F). Place a cast-iron skillet inside the oven with the vegetable oil added. Heating the skillet and oil ensures a crisp, golden crust once the batter hits the pan.
    2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar (if using), baking powder, and salt. Whisking evenly distributes the leavening for consistent rise.
    3. Prepare the Wet Ingredients: In a separate bowl, beat the eggs lightly, then mix in the milk and melted butter until smooth and fully combined. The butter adds richness and keeps the cornbread moist.
    4. Combine the Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently just until combined. The batter should be thick but pourable. Avoid overmixing, as this can make the cornbread dense.

    Baking and Serving

    1. Add Batter to Skillet: Carefully remove the hot skillet from the oven using oven mitts. Pour the batter into the skillet — it should sizzle slightly on contact, which helps form that signature crust. Use a spatula to spread the batter evenly.
    2. Bake: Return the skillet to the oven and bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
    3. Rest and Serve: Remove the skillet from the oven and allow the cornbread to rest for 5–10 minutes. This helps it set and makes slicing easier. Cut into wedges and serve warm.

    Serving Suggestions

    Serve this skillet cornbread warm with butter, honey, or a drizzle of maple syrup. It pairs beautifully with chili, soups, roasted meats, or a simple bowl of beans.

    Storage & Reheating

    Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat slices in the oven or skillet to restore the crisp edges.

    This Golden Skillet Cornbread is a timeless, reliable recipe — simple to make, deeply comforting, and always welcome at the table.

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