Skillet Cornbread

Skillet Cornbread - super moist, buttery cornbread with a perfect crumb and crispy edges. It has the right balance of sweet and tang then baked to perfection in a skillet. A great accompaniment to any fried dishes or soups and stews. It's even great as snacks, too!

Course Sides

Cuisine Southern

Prep Time 10

Cook Time 18

Total Time 28

Servings -8

Calories 298kcal

Author Imma

Ingredients

1 1/4 cup all-purpose flour
¾ cup cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3-4 tablespoons sugar
2 tablespoons chives see notes
1-2 Tablespoon Jalapeno pepper, diced optional
1 teaspoon salt
½ cup whole milk
1 cup buttermilk
2 eggs , lightly beaten
8 tablespoons unsalted butter , melted

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Spray a 10 inch skillet and set aside.
In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, chives, jalapeno and salt.
Whisk in milk, buttermilk and lightly beaten eggs until well combined.
Then, add melted butter.
Pour batter into prepared skillet. Bake for about 18 -20 minutes or until light golden brown and toothpick inserted in center comes out clean.

Notes

To make your own buttermilk (or soured milk), add 1-2 tablespoons of vinegar OR lemon juice to a room temperature regular milk (whole, skim, 1% or 2%) to make a total of 1 cup. Stir it and let it stand for 5 minutes before adding it to the cornbread mixture.
You can also use cast iron instead of regular skillet.
You can store baked cornbread in the freezer for up to 3 months. Just thaw it overnight in the fridge before you heat it up in the microwave oven.
If you want to add frozen corn kernels, thaw it and drain well. For canned corns, drain it well, too.
You may substitute the chives with green onions, or and other herb of choice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition