🫓 Skillet Cornbread (Classic & Crispy)
🛒 Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp sugar (optional – leave out for savory)
1 tbsp baking powder
½ tsp salt
1 cup milk (or buttermilk for extra flavor)
2 large eggs
¼ cup melted butter or oil
1–2 tbsp butter (for the skillet)
🔥 Instructions
Heat the skillet
Put a cast-iron skillet in the oven and preheat to 425°F / 220°C.
Mix dry stuff
In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Mix wet stuff
In another bowl, whisk milk, eggs, and melted butter/oil.
Combine
Stir wet into dry just until mixed. Don’t overmix (a few lumps = fluffy cornbread).
Butter the skillet
Carefully pull out the hot skillet, add butter, and swirl to coat.
Bake
Pour in batter. Bake 18–22 minutes until golden and a toothpick comes out clean.
Cool slightly & enjoy
Let it sit 5 minutes, slice, and devour.
✨ Easy Upgrades (if you wanna get fancy)
Honey butter: Mix soft butter + honey + pinch of salt
Cheesy jalapeño: Add ½ cup shredded cheddar + diced jalapeños
Southern style: Swap milk for buttermilk, skip sugar
Corny cornbread: Stir in ½ cup sweet corn kernels
Want a sweet cake-like version, no-sugar Southern version, or one with bacon & cheese?
