RecipenKitchen

Recipe

Skillet Cornbread

40 min · Serves 8 · American

Why make it

A golden, buttery cornbread baked in a hot skillet, with a crisp crust and a tender, slightly sweet crumb. It comes together in one bowl and suits soups, chilli and barbecue dinners.

Serves 8

You’ll need

  • 180 g fine yellow cornmeal (or fine makki ka atta)
  • 100 g plain flour (maida)
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine salt
  • 300 ml buttermilk, at room temperature
  • 2 eggs, at room temperature

+ 2 more in the full recipe
1

Step 1 of 9

Put an oven rack in the centre and heat the oven to 220°C (200°C fan). Place the empty skillet on the rack so it heats up with the oven.
2

Step 2 of 9

In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly mixed.
3

Step 3 of 9

In a jug, whisk the buttermilk and eggs together, then whisk in the 60 g of melted butter until smooth.
4

Step 4 of 9

Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry flour remains. The batter should be thick but pourable, and a few small lumps are fine.
5

Step 5 of 9

Let the batter rest for 5 minutes while the skillet finishes heating. The cornmeal will absorb some liquid and the crumb will be softer.

The last 4 steps are in the full recipe.

Cook’s tip

Heating the skillet first is what gives the cornbread its crisp, golden base. Don't skip it.

Ready to cook?

Skillet Cornbread

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe