Best Skillet Cornbread

A classic cornbread recipe perfect for serving with a drizzle of honey or alongside your Thanksgiving meal. This savory cornbread is baked to golden perfection in a cast-iron skillet, promising crispy edges and soft interiors.

Original recipe source

Cook time: 25 minutes

Servings: 12

Ingredients

• 1 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1 cup buttermilk
• 0.5 cup milk
• 1 egg
• 0.5 tsp baking soda
• 0.25 cup butter melted
• 2 Tbsp butter

Instructions

1. Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, and baking powder. Stir together.
2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir again.
3. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
4. In a small bowl, melt 1/4 cup butter or shortening. Slowly add to the batter, stirring until just combined.
5. In an iron skillet, melt the remaining 2 tablespoons of butter over medium heat. Pour the batter into the hot skillet, spreading to even out the surface.
6. Cook on stovetop for 1 minute, then bake in the oven until golden brown, 20 to 25 minutes. Edges should be crispy!