Grandma's Skillet Cornbread
A classic, moist, and slightly sweet cornbread baked in a cast iron skillet for a perfect golden crust.
35m8Servings
Nutrition
344kcal
5gProtein
55gCarbs
12gFat
Ingredients
CORNBREAD BATTER
Corn Meal
2 cups
All-Purpose Flour
1 cup
Sugar
¼ cup
Baking Powder
2 tsp
Salt
to taste
1 tsp
Egg
1 whole
Buttermilk
1⅓ cups
Vegetable Oil
¼ cup
SKILLET
Lard
2 tbsp
Equipment
Cast Iron Skillet
Instructions
1Prepare the Skillet
5m
5mPreheat Oven and Skillet
Preheat your oven to 450°F (232°C). Place the lard in the cast iron skillet and put it in the oven to heat up while the oven preheats. The lard should be shimmering and almost smoking when it's ready.
2Mix the Batter
5m
5mCombine Dry Ingredients
In a large bowl, whisk together the corn meal, flour, sugar, baking powder, and salt.
Combine Wet Ingredients
In a separate bowl or large measuring cup, whisk together the egg, buttermilk, and vegetable oil.
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay.
3Bake the Cornbread
20m
20mPour Batter into Skillet
Carefully remove the hot skillet from the oven (use oven mitts!). Pour the cornbread batter into the hot skillet. It should sizzle immediately.
Bake
Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
4Serve
5m
5mCool and Serve
Let the cornbread cool in the skillet for about 5-10 minutes before inverting it onto a plate. Serve warm with butter or honey.
Tips
Preheating the cast iron skillet with lard is crucial for achieving a crispy, golden crust.
Do not overmix the batter; overmixing can lead to tough cornbread.
The batter will sizzle when poured into the hot skillet, which is a good sign that it will bake up nicely.
Cornbread is best served warm, fresh from the oven.