Skillet Cornbread Recipe|A Crispy-Edged Classic Perfect with Chili or Stew
There’s something undeniably comforting about a warm, buttery slice of cornbread, especially when it’s made in a cast-iron skillet. The crispy edges and soft, moist center make it the perfect side for hearty chili or stew. Let’s dive into how you can make this skillet cornbread that will have everyone asking for seconds.
➡ Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
1 cup buttermilk
2 large eggs
¼ cup butter (melted)
1 tbsp vegetable oil (for the skillet)
➡ Instructions:
1. Preheat your oven to 425°F (220°C).
2. Heat a 10-inch cast-iron skillet over medium heat. Add 1 tbsp of vegetable oil and swirl it to coat the skillet.
3. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Pour the batter into the hot skillet and smooth the top.
7. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean from the center.
8. Serve hot with a dollop of butter or alongside your favorite stew or chili.
