American
Cornbread
A small skillet of classic American cornbread with a crisp, buttery edge and a tender golden crumb. It is best served warm, cut into wedges, with a pat of butter or a drizzle of honey.
Watch it madeCelebrating Appalachia · 14:41
Ingredients
- Yellow cornmeal1/2 cup
- All-purpose flour1/4 cup
- Granulated sugar1 tablespoon
- Baking powder1 teaspoon
- Fine salt1/4 teaspoon
- Buttermilk1/2 cup
- Large egg1
- Unsalted butter or bacon drippings2 tablespoons
Method
- Heat the oven to 425°F and place a 6-inch cast-iron skillet or small ovenproof baking dish inside to get hot.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- In a separate bowl, whisk the buttermilk and egg until smooth.
- Carefully remove the hot skillet from the oven and add the butter or bacon drippings, swirling to coat the bottom and sides.
- Pour most of the melted fat into the buttermilk mixture, leaving a thin coating in the skillet, and whisk to combine.
- Add the wet ingredients to the dry ingredients and stir just until no dry streaks remain.
- Pour the batter into the hot greased skillet; it should sizzle lightly around the edges.
- Bake for 15 to 18 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cornbread rest for 5 minutes, then cut into 2 wedges or squares and serve warm.
Common questions
Can I substitute milk for buttermilk in cornbread?
Yes, but add 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit 5 minutes. That mimics buttermilk’s acidity, which helps the cornbread rise and gives a tangier flavor.
How do I know when cornbread is done baking?
Bake until the top is deeply golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs, usually 15 to 18 minutes. The edges should pull slightly from the skillet.
What are the most common mistakes when making skillet cornbread?
Overmixing is the big one; it makes cornbread tough. Also, don’t skip preheating the skillet, and don’t bake too long. A hot pan gives crisp edges and a better rise.
How should I store leftover cornbread?
Cool it completely, then wrap tightly or store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze slices up to 3 months.
What’s the best way to serve cornbread?
Serve warm, ideally right after the 5-minute rest, with butter, honey, jam, or alongside chili, beans, or barbecue. Warming leftovers in the oven or skillet brings back the crisp edges.