Craving a slice of pure Southern comfort that'll transport you straight to grandma's kitchen? Get ready to discover the most mouth-watering, crispy-edged Old Fashioned Skillet Cornbread that will make your taste buds dance with joy! This isn't just any cornbread - this is a golden, perfectly textured masterpiece that turns an ordinary meal into an extraordinary culinary experience. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to deliver restaurant-quality cornbread right from your own oven.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup buttermilk
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet in the oven while preheating to ensure it gets hot and helps create a crispy crust.
- In a large mixing bowl, combine the cornmeal, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
- In a separate bowl, beat the eggs thoroughly. Add buttermilk, milk, and vegetable oil to the eggs. Whisk these wet ingredients until completely combined.
- Pour the wet ingredients into the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable.
- Carefully remove the hot skillet from the oven using oven mitts. Add a tablespoon of additional vegetable oil to the skillet, swirling to coat the bottom and sides completely.
- Immediately pour the cornbread batter into the hot, oiled skillet. The batter should sizzle when it hits the pan, which helps create a crispy exterior.
- Bake in the preheated oven for 18-22 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the skillet from the oven and let the cornbread cool in the pan for 5-10 minutes. This helps the bread set and makes it easier to slice.
- Carefully run a knife around the edges of the skillet to loosen the cornbread. Slice into wedges and serve warm, preferably with butter or honey.
Tips
- Use a cast-iron skillet for the ultimate crispy crust - it's the secret weapon of authentic Southern cornbread.
- Make sure your skillet is smoking hot before adding the batter to achieve that signature crispy exterior.
- Don't overmix the batter; a few small lumps are actually desirable and will help keep your cornbread tender.
- For extra richness, you can substitute some of the vegetable oil with melted butter.
- Serve immediately for the best texture - cornbread is always best when it's warm and fresh out of the skillet.
- If you don't have buttermilk, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- For a flavor variation, try adding some corn kernels, jalapeños, or shredded cheese to the batter.
Nutrition Facts
Calories: 150kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 35mg
