Skillet Cornbread

Enjoy buttery goodness with a perfect crumb and crispy edges. The right balance of sweet and tang makes an excellent accompaniment to any main dish, soups, and stews. Adapt the recipe for a snack or even a dessert!

Course Sides

Cuisine American, Southern

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 298kcal

Author Imma

Ingredients

1¼ cups (150g) all-purpose flour
¾ cup (110g) cornmeal
½ teaspoon (3g) baking soda
1½ teaspoons (6g) baking powder
2 tablespoons (6g) diced chives, green onions, or other fresh herbs
1-2 tablespoons (15-30g) diced jalapenos (optional, but tasty)
1 teaspoon (6g) salt
½ cup (118ml) whole milk
1 cup (236ml) buttermilk
2 eggs, lightly beaten
8 tablespoons (113g) unsalted butter, melted
¼-⅓ cup (84-110g) honey (see notes)

Instructions

Preheat the oven to 350℉ (180℃). Spray a 10-inch skillet or 9-inch square baking dish, and set aside.
In a medium bowl, whisk 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 and honey and mix well.
Pour the batter into the prepared skillet or baking dish. Bake for 18-20 minutes or until light golden brown and a toothpick inserted in the center comes out clean.

Notes

Not everyone has a cast-iron skillet, so I adapted the recipe. I also replaced the sugar with honey for a healthier version. Here is the original recipe:

1¼ cups all-purpose flour, ¾ cup cornmeal, ½ teaspoon baking soda, 1½ teaspoons baking powder, 3-4 tablespoons sugar, 1 teaspoon salt, 2 tablespoons chives, 1-2 tablespoons diced jalapenos, ½ cup whole milk, 1 cup buttermilk, 2 eggs, and 8 tablespoons melted unsalted butter. Mix the dry ingredients, then stir in the chives and jalapenos. Mix the wet ingredients, then stir them into the flour mixture. Pour the batter into the greased skillet, and bake at 350℉ (180℃) for about 20 minutes.

Feel free to add a tablespoon or two of sugar for sweeter cornbread.
For one cup of DIY buttermilk, mix 1-2 tablespoons of vinegar OR lemon juice with a cup of room temperature milk (whole, skim, 1% or 2%). Let it stand for 5 minutes before adding it to the cornbread mixture.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition