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+ servings
Cast iron skillet of cornbread with one triangular slice taken out.
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5 from 1 vote

Skillet Cornbread

Golden and fluffy, this Skillet Cornbread has a crunchy delicious crust, that comes from baking it in a hot cast iron pan.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Bread, Breakfast, Brunch, Dinner
Cuisine: American
Servings: 12 servings
Author: Cynthia

Ingredients

  • 1 cup cornmeal (you can use yellow or white. I prefer yellow because it just screams cornbread to me)
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon fine grain salt
  • 1 cup buttermilk (full fat if you can find it)
  • 2 large eggs
  • 6 tablespoon melted bacon fat (yes, you can use melted butter here. Don’t judge me, it’s a whole new tasting cornbread with the bacon fat 😳)

Instructions

  • Preheat oven to 425° and put a 10-inch cast iron skillet in the oven on the middle rack.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.
  • In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, and 4 tablespoons of the bacon fat. Pour over the dry ingredients and stir using a rubber spatula until just combined. Don’t overmix. A few small lumps are fine.
  • Remove skillet from oven and add the remaining 2 tablespoons of bacon fat. Pour the batter into the hot skillet. Some of the fat might look like it’s pooling on top of the batter and that’s normal. It will all be okay.
  • Bake at 425° for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean. Resist your baser instincts and wait 5-10 minutes before slicing and eating.