First Skillet Cornbread

Discover the charm of Southern comfort with our "First Skillet Cornbread" recipe, a delightful twist on a classic favorite made right in your trusty cast-iron skillet. Perfectly golden and irresistibly moist, this cornbread combines the nutty richness of yellow cornmeal with the tender crumb of buttermilk and just a hint of sweetness from granulated sugar. The batter is baked to perfection in a piping-hot skillet, creating a crispy, golden crust that sets it apart from other cornbread recipes. Ready in just 30 minutes, this recipe is ideal for weekday dinners or holiday feasts. Serve it warm with a drizzle of honey, a pat of butter, or alongside hearty chili and barbecue for a true crowd-pleasing experience. Whether you're a seasoned baker or new to cast-iron cooking, this easy-to-follow recipe is your gateway to achieving authentic homemade cornbread.

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 4 tablespoons unsalted butter
• 1 cup buttermilk
• 2 count large eggs
• 1 tablespoon vegetable oil (for greasing the skillet)

Directions

Step 1

Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast-iron skillet in the oven while it preheats.

Step 2

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Set aside.

Step 3

Melt the butter in a small saucepan or in the microwave. Let it cool slightly.

Step 4

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing; the batter should be slightly lumpy.

Step 6

Carefully remove the heated skillet from the oven using oven mitts. Add the vegetable oil to the skillet and swirl it around to coat the bottom and sides evenly.

Step 7

Pour the batter into the hot skillet, spreading it out evenly with a spatula if needed.

Step 8

Bake in the preheated oven for 18–20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 9

Remove the skillet from the oven and allow the cornbread to cool for 5–10 minutes before slicing and serving.

Step 10

Serve warm with butter, honey, or your favorite accompaniments.

Nutrition Facts

Serving size	725.4 grams (725.4g)

Amount per serving	% Daily Value*
Calories	1917

Total Fat 86.70g	111%
Saturated Fat 38.50g	193%
Polyunsaturated Fat 0.50g
Cholesterol 523mg	174%
Sodium 2944mg	128%
Total Carbohydrate 255.90g	93%
Dietary Fiber 14.20g	51%
Total Sugars 38.10g
Protein 43.40g	87%

Vitamin D 207IU	1035%
Calcium 368mg	28%
Iron 12mg	65%
Potassium 821mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 8.8%

Carbs: 51.8%