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Perfect Crispy Grandma’s Skillet Cornbread Recipe Easy Homemade Classic

Grandmas skillet cornbread recipe - featured image
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A classic skillet cornbread recipe with a crispy crust and tender buttery middle, made using a hot cast iron skillet and buttermilk for a subtle tang.

Ingredients

Scale
  • 1 cup (120 g) yellow cornmeal (stone-ground preferred)
  • 1 cup (125 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar (optional)
  • 1 cup (240 ml) buttermilk (or plain yogurt thinned with milk)
  • 1 large egg, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted
  • 1 tablespoon vegetable oil
  • Optional: ½ cup shredded sharp cheddar cheese
  • Optional: 1 finely chopped jalapeño
  • Optional: ¼ cup honey or maple syrup
  • Optional: fresh or frozen corn kernels

Instructions

  1. Preheat the cast iron skillet in the oven to 425°F (220°C) for at least 10 minutes until very hot.
  2. In a large bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, salt, and sugar until evenly combined.
  3. In a separate bowl, whisk buttermilk with the egg until smooth. Stir in melted butter and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are okay.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add a teaspoon of butter or oil to coat the bottom and swirl quickly.
  6. Immediately pour the batter into the hot skillet and smooth the top with a spatula. The batter should sizzle on contact.
  7. Place the skillet back in the oven and bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes to set the crust. Cut into wedges and serve warm with butter or honey if desired.

Notes

Preheat the skillet thoroughly to achieve a crispy crust. Do not overmix the batter to avoid toughness. If edges brown too quickly, tent with foil halfway through baking. Use room temperature eggs and buttermilk for best batter consistency. Leftovers can be reheated in a skillet or toaster oven to restore crispness.

Nutrition

Keywords: cornbread, skillet cornbread, crispy cornbread, buttermilk cornbread, southern recipe, easy cornbread, classic cornbread

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