Homemade Southern Skillet Cornbread Recipe

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There’s something truly comforting about a warm slice of homemade cornbread. This Southern Skillet Cornbread Recipe brings the classic taste of the South right to your kitchen. With a golden crust and a tender crumb, it’s the perfect accompaniment to soups, stews, or any hearty meal. Once you try this recipe, you’ll be hooked on its rich, buttery flavor and delightful texture.

Why You’ll Love This Recipe

This cornbread is everything you want it to be: simple, satisfying, and delicious. You’ll love how easy it is to make, requiring just a few basic ingredients. Plus, it’s a hit with everyone—from kids to adults. Its homemade taste far surpasses any store-bought mix, making it a staple in your recipe repertoire.

Kitchen Equipment You’ll Need

• 10-inch ovenproof skillet
• Rimmed baking sheet
• Large mixing bowl
• Whisk
• Wire rack

Ingredients

• 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

Instructions

1. Preheat your oven to 450 degrees Fahrenheit. Place a 10-inch ovenproof skillet on the middle rack to heat for 10 minutes.
2. Spread the cornmeal on a rimmed baking sheet and bake on the bottom rack until it becomes fragrant and slightly darker, about 5 minutes. Transfer the hot cornmeal to a large bowl and whisk in the buttermilk. Set aside.
3. Add vegetable oil to the hot skillet and let it cook until it starts to smoke, about 5 minutes. Remove the skillet from the oven and add the butter. Swirl the pan carefully until the butter melts.
4. Pour all but 1 tablespoon of the oil mixture into the cornmeal mixture, leaving the remaining fat in the skillet. Whisk the baking powder, baking soda, salt, and eggs into the cornmeal mixture.
5. Pour the cornmeal mixture into the hot skillet and bake until the top begins to crack and the sides are golden brown, about 12 to 16 minutes.
6. Let the cornbread cool in the pan for 5 minutes before turning it out onto a wire rack. Serve warm.

Tips for Success

• Ensure your skillet is hot before adding the batter; this helps create a crispy crust.
• Don’t skip preheating the cornmeal; it enhances the flavor and texture.

Additional Tips or Variations

For a twist, add 1 cup of shredded cheese or a handful of chopped jalapeños to the batter for extra flavor. You can also substitute half of the cornmeal with flour for a softer texture.

Nutritional Highlights (Per Serving)

This Southern Skillet Cornbread is a delightful treat, providing a good source of carbohydrates and some protein from the eggs. The use of buttermilk adds a tangy flavor and contributes calcium.

Frequently Asked Questions (FAQ)

Q: Can I use regular milk instead of buttermilk?

A: While buttermilk is preferred for its tangy flavor and tenderizing properties, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.

Q: How do I store leftovers?

A: Wrap any leftover cornbread in foil or plastic wrap and store it at room temperature for up to 2 days. For longer storage, freeze it.

Conclusion

This Homemade Southern Skillet Cornbread is a recipe you’ll return to again and again. It’s easy to make, incredibly flavorful, and pairs perfectly with so many dishes. Give it a try, and don’t forget to share your experience in the comments. Happy baking!

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