Some people debate whether cornbread is actually bread. In some places, cornbread is actually considered cake rather than bread. However, it also has about a million nicknames, or you know, at least eleven.
In case you were wondering what those names are: corn tash, corn dodger, corn pone, ashcake, journey cake, corn cake, batter bread, Johnny cake, corn dab, spoon bread, and hush puppy.
But I grew up calling it corn bread, and since it has the term “bread” in the name, I’d say it counts as bread. It has flour, it has a rising ingredient, and it tastes like bread to me. Therefore, cornbread has a special place in my heart, and it deserves a spot on my blog.
This particular corn bread recipe comes together fast, even fast than most quick breads you’ll find on my site. If you want an easy-to-make side dish that pairs well with chili, barbeque chicken, or fried vegetables, corn bread is a great go-to recipe.
Just make sure your skillet is oven-friendly!
Prep time: 10 to 15 Minutes
Rise time: None
Cook time: 25 Minutes
Total time: 30 Minutes
Cornbread only needs a few basics ingredients to be a success:
- 234 Grams (1 1/2 Cups) Cornmeal
- 120 Grams (1 Cup) All-Purpose Flour
- 66 Grams (1/3 Cup) White Granulated Sugar
- 6 Grams (1 Teaspoon) Salt
- 16 Grams (4 Teaspoons) Baking Powder
- 484 Grams (2 Cups) Buttermilk*
- 85 Grams (6 Tablespoons) Butter, Divided
- 1 Large Egg
*Don’t have buttermilk? You can make a buttermilk substitute by pouring 2 tablespoons into a 2-cup measuring cup and then filling the rest of the measuring cup with milk. Stir and let it sit for 10 minutes.
Here are a few basics you’ll need to have available when making classic skillet cornbread:
And don’t forget oven mitts! The skillet will be hot!
If you’re in a rush for a side dish, corn bread comes together super fast. No need to wait for the bread to rise, and it doesn’t take long to bake either!
Before you begin, preheat your oven to 425 degrees Fahrenheit (218 degrees Celsius) with your 10-inch cast-iron skillet inside. You want your skillet to get nice and hot before you bake. The hotter the skillet, the less likely your bread will stick to the sides.
While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.
In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter. Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.
Next, use some oven mitts to remove your skillet from the oven. Careful, it will be hot!
Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.
Pour the batter into the hot skillet. Again, the skillet will be HOT. As tempting as it is to grab a cast-iron skillet handle to keep things steady while you pour, do not do it with your bare hands.
Pop the skillet back into the oven for 25 to 30 minutes. The top should turn a beautiful golden brown, and it should fluff up a bit in the middle. If you insert a toothpick, it should come out clean.
Let your cornbread cool a few minutes in the skillet on a stovetop.
And it’s ready to serve!
No need to wait until the cornbread is completely cool – just cool enough to manage. Cut into that bread whenever you are ready and feel free to serve it warm.
Just the Basics
Classic Skillet Cornbread
- 234 Grams Cornmeal (1 1/2 Cups)
- 120 Grams All-Purpose Flour (1 Cup)
- 66 Grams White Granulated Sugar (1/3 Cup)
- 6 Grams Salt (1 Teaspoon)
- 16 Grams Baking Powder (4 Teaspoons)
- 484 Grams Buttermilk (2 Cups)
- 85 Grams Butter – Divided (6 Tablespoons)
- 1 Large Egg
- Preheat your oven to 425 ° Fahrenheit (218 ° Celsius) with your 10-inch cast-iron skillet inside
- While your oven preheats, whisk together the cornmeal, flour, sugar, salt, and baking powder.
- In a separate, smaller bowl, whisk together the buttermilk, egg, and 42.5 Grams (3 tablespoons) of the butter.
- Pour these wet ingredients over your dry ingredients and stir everything together until just incorporated. Don’t overmix.
- Place your skillet on your stovetop and use the heat from the skillet to melt the rest of the butter.
- Pour the batter into the hot skillet.
- Pop the skillet back into the oven for 25 to 30 minutes.
- Let your cornbread cool a few minutes in the skillet on a stovetop. Serve Warm.
Secrets to Success
I actually had no problem making this recipe. The cornbread you see below was my first attempt at making it.
I’m not an expert or professional baker. It’s just an easy recipe.
My biggest suggestion, however, would be to wear oven mitts whenever working with a skillet. I’ve come close to burning myself on multiple occasions just because that handle looks safe to grab, even though it’s really hot.
So just be safe, my friend!
Want to know whether this cornbread recipe is calorie-friendly? Here’s a quick look at the nutritional information:
I cut my cornbread into about 16 pieces, pizza-style. You could try cutting your cornbread in bigger or smaller slices, or maybe you may cut it into squares. How you cut your cornbread will affect your calories per slice.
Did You Try It?
I had a lot of fun making classic skillet cornbread. I loved the color, the texture, and the flavor. But I’d love to hear your thoughts on it. Would you make any changes? What would you do differently? Post your ideas in the comments below!