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HAM COOKING
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Skillet Cornbread

Cast iron cornbread with a crunchy golden bottom and a tender middle. Goes with everything on this site.

Ingredients

Ingredients for 8 servings

Original recipe serves 8. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp sugar, optional, we won't tell
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 tbsp butter or bacon grease, for the skillet

Gear

  • 10-inch cast iron skillet
  • Oven mitt

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Steps

  1. Step 1: Put a 10-inch cast iron skillet in the oven and heat the oven to 425°F. A hot skillet is where the crust comes from.

  2. Step 2: Whisk the cornmeal, flour, sugar, baking powder and salt in a big bowl.

  3. Step 3: In another bowl, whisk the buttermilk, eggs and melted butter. Pour into the dry mix and stir just until combined. A few lumps are fine.

  4. Step 4: Carefully pull the hot skillet out (use a real mitt), add the butter or grease, swirl it around, and pour in the batter. It should sizzle.

  5. Step 5: Bake 20 to 25 minutes, until golden and a toothpick comes out clean.

  6. Step 6: Let it sit for 5 minutes, then cut into wedges. Serve warm with butter.

All recipes

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Cornbread is the side dish that shows up to the party and makes everything else look better.

Tips

  • Preheat the skillet. Don’t skip it.
  • Don’t overmix. Stir until it just comes together.

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