Skillet Cornbread Recipe
Every Southern chef needs a skillet cornbread recipe. Traditional Southern cornbread has a crispy crust because it is made in a cast iron skillet.
My skillet cornbread recipe is easy: after heating lard or oil in a cast iron skillet, the southern style cornbread batter (more cornmeal than flour, very little if any sugar, buttermilk as the main liquid) is poured into the greased skillet. The cornbread is then baked to perfection in the cast iron skillet. Also, I try to make traditional recipes healthier, so some of the butter is replaced with nonfat Greek yogurt. If you want a step-by-step skillet cornbread recipe, look no further.
Skillet Cornbread Recipe Ingredients:
-1 and 1/2 cups cornmeal (I used stone ground)
-1/2 cup all-purpose flour
-1/2 teaspoon salt
-2 teaspoons baking powder
-2 tablespoons sugar**
-2 tablespoons butter
-1 and 1/4 cups buttermilk
-1/4 cup water
-1 large egg
-1/4 cup nonfat Greek yogurt
-1/8 cup (25 grams) lard or vegetable oil (to grease the pan)
Skillet Cornbread Recipe Instructions:
1. Preheat Oven to 400 Fahrenheit
2. Put lard (or oil) into skillet, and gather together cornbread ingredients (mix together dry ingredients, but keep wet ingredients separate)
3. Once oven reaches 400, put skillet into oven for 10 minutes.
4. When 10 minutes are almost up, mix the wet and dry ingredients together
5. Carefully remove hot skillet with grease from oven, and quickly pour in southern buttermilk cornbread batter
6. Bake for an additional 20 minutes
7. Remove from oven and let rest 5-15 minutes.
**Sugar in cornbread is a hotly debated ingredient in any southern cornbread recipe. Many recipes call for a few teaspoons, but there are also many that do not include any sugar at all. I like to use 2 tablespoons, but more than that, especially more than 1/4 cup, would not be in line with most traditional skillet cornbread recipes.
For a closer look at my southern skillet cornbread recipe, watch my YouTube video:
Enjoy your cornbread!
