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This skillet cornbread is super easy to make and would be a great compliment to so many dishes like chili, black eyed peas (or other beans), slow cooker pulled pork, tortilla soup, lentil soup (with sausage), split pea soup (with bacon), BBQ chicken or ribs, collard greens, or a big holiday dinner! How do you love to eat your cornbread?
Simple Skillet Cornbread
Inspired by Food and Wine Magazine
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Ingredients
- 2 cups whole-grain cornmeal finely ground
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 5 tablespoons butter melted
Instructions
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Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
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In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
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Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
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Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
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Serve warm and freeze the leftovers for a rainy day!
Recipe Notes
We recommend organic ingredients when feasible.
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My first time making cornbread, and it turned out really well, thanks. How would you recommend reheating it?
Hi. I reheat it in the oven if I have time or in the microwave if I’m short on it. :)