Skillet Cornbread Recipe
A skillet cornbread recipe that finally checks every box! After testing batch after batch, this version delivers lofty, thick slices with a tender crumb (thank you, sour cream!), the ideal sweetness, plus rich, buttery corn flavor in every bite! See the post for step-by-step guidance, expert tips, variations, and serving ideas!
Servings 8 -10 slices
Ingredients
- 9- inch cast iron skillet
- Softened butter for the skillet
DRY INGREDIENTS
- 1 cup (120g) medium or coarse grind cornmeal
- 1 cup (125g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
WET INGREDIENTS
- 8 tablespoons unsalted butter, melted
- 3-4 tablespoons granulated sugar
- 1/4 cup sour cream at room temperature
- 2 eggs at room temperature
- 1 cup buttermilk at room temperature
Instructions
- Preheat Skillet: Add a 9-inch cast-iron skillet to the center of the oven. Preheat the oven to 425°F with the skillet inside while you make the batter.
- Dry Ingredients: In a medium bowl, whisk together the Dry Ingredients.
- Wet Ingredients: In a separate large mixing bowl, whisk together the melted butter and sugar until well combined. Then add the sour cream and mix until smooth, then add the eggs and mix until well combined. Finally, add the buttermilk and mix until smooth.
- Combine: Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don't overmix; there should be lumps).
- Transfer Batter: Using oven mitts, carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Brush the bottom and sides of the hot skillet with softened butter. Pour the batter into the prepared skillet and smooth the top.
- Bake: Bake in the center of the oven until cooked through/ a toothpick inserted into the center comes out clean, 17-20 minutes. Allow to cool for 10 minutes before serving. The top will likely be puffed up but will settle as it cools. We love ours topped with butter and honey.
Notes
Weigh the flour and cornmeal for accuracy: Use a kitchen scale to avoid packing in too much, which can make cornbread dense and dry.
Use room-temperature ingredients: The eggs, sour cream, and buttermilk mix more easily and evenly at room temperature (so you don't overmix), resulting in a smoother batter and a more even rise.