Hot skillet cornbread

Hot Skillet Cornbread is known for its crisp, golden crust and tender interior, achieved by baking the batter in a preheated cast-iron skillet.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tbsp sugar (optional)
• 1 cup buttermilk
• 2 large eggs
• ¼ cup melted butter
• 2 tbsp vegetable oil or bacon drippings (for the skillet)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place a 10-inch cast-iron skillet in the oven with the oil or bacon drippings while it heats.
3. In a bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
4. In another bowl, whisk the buttermilk, eggs, and melted butter.
5. Combine the wet and dry ingredients just until mixed.
6. Carefully remove the hot skillet from the oven. The oil should be shimmering.
7. Pour the batter into the hot skillet—it should sizzle immediately.
8. Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
9. Let cool for a few minutes before slicing.

Tips

• For extra flavor, use bacon drippings instead of oil.
• Add shredded cheddar cheese, jalapeños, or corn kernels to the batter.
• Serve warm with butter, honey, chili, soups, or barbecue.

The hot skillet is the key to creating the signature crunchy crust that makes this cornbread a Southern favorite.