Why You’ll Love this Buttermilk Skillet Cornbread Recipe
Why will you love this Buttermilk Skillet Cornbread recipe? It’s simple, quick, and downright delicious!
I can’t get enough of the crispy edges and soft, tender center. The aroma that fills my kitchen while it bakes is irresistible. Plus, it pairs perfectly with soups, stews, or just a pat of butter.
I love how the buttermilk adds a subtle tang, enhancing the cornbread’s flavor. And let’s not forget the satisfaction of cooking it in a cast iron skillet—talk about rustic charm!
Trust me, once you try this recipe, you’ll want to make it a regular in your kitchen.
Ingredients of Buttermilk Skillet Cornbread
When it comes to whipping up a comforting side dish, Buttermilk Skillet Cornbread is a classic that never disappoints. It’s not just any cornbread, though; this one is cooked in a skillet, giving it those delightful crispy edges that are just begging for a pat of butter.
The ingredients are pretty straightforward, making it accessible for even the most novice of bakers. And let’s be honest, who doesn’t love the smell of freshly baked cornbread wafting through the house? It’s like a warm hug for your senses, right?
So, let’s gather our ingredients and get ready to make some magic happen in the kitchen.
Here’s what you’ll need for your Buttermilk Skillet Cornbread:
- 1 cup cornmeal
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Sugar, to your liking (I mean, who doesn’t love a little sweetness?)
- 1 egg
- 1 cup buttermilk
- 2 tablespoons meat fat or oil (for the batter)
- 2 tablespoons meat fat or oil (for the skillet; cast iron is best)
Now, a little note on the ingredients: if you’re wondering about the meat fat, don’t sweat it if you’re not into that; oil works just fine and keeps things plant-friendly.
Plus, the type of oil you use can add its own personality to the cornbread. I’ve used everything from olive oil to vegetable oil, and they all do the trick. Just remember to preheat that skillet—getting it nice and hot before pouring in the batter is the secret to achieving those crispy edges.
Trust me, you’ll want to savor every bite of this deliciousness!
How to Make Buttermilk Skillet Cornbread
To whip up your Buttermilk Skillet Cornbread, start by gathering all your ingredients. You’ve got your 1 cup of cornmeal, 1/4 teaspoon of baking soda, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and sugar to sweeten it up just the way you like it. Don’t forget your 1 egg, 1 cup of buttermilk, and those two tablespoons each of meat fat or oil for the batter and skillet. Once everything is in place, you’re ready to plunge in.
First, preheat your oven to 450 degrees Fahrenheit. While that’s warming up, grab a mixing bowl and combine the cornmeal, baking soda, salt, baking powder, and sugar. Make sure everything is mixed together nicely—this is where the magic starts.
Next, crack in your egg and pour in the buttermilk. Whisk it all together until you have a smooth, lovely batter that looks good enough to eat (but please, resist the urge). Now, add in those two tablespoons of meat fat or oil to the batter; I usually opt for oil because it’s just easier and less messy.
Now, here’s where the fun begins. Place your cast iron skillet on the stove and add the other two tablespoons of meat fat or oil. Turn the heat up high and let it get nice and hot—this is essential for those crispy edges we’re after.
Once it’s sizzling, carefully pour in your cornbread batter. You’ll hear that satisfying sizzle; it’s like music to your ears. Pop that skillet into your preheated oven and let it bake for 10 minutes.
After that, it’s time for a flip. Yes, you heard me right. Carefully turn the cornbread over (this is where you might want to channel your inner acrobat), and bake for another 10 minutes.
When the timer goes off, you should have a golden-brown, crispy-edged cornbread that practically begs for a pat of butter. Trust me, it’s worth the effort.
Buttermilk Skillet Cornbread Substitutions & Variations
Now that you’ve mastered the classic Buttermilk Skillet Cornbread, let’s explore some fun substitutions and variations that can make this dish your own.
For a sweeter version, try adding honey or maple syrup. If you’re craving a savory twist, mix in some shredded cheese, diced jalapeños, or cooked bacon.
You can even swap half of the cornmeal for whole wheat flour for a nuttier flavor. Feeling adventurous? Experiment with spices like cumin or garlic powder.
Don’t forget, you can use almond milk or yogurt in place of buttermilk for a dairy-free option. Enjoy creating your unique cornbread!
What to Serve with Buttermilk Skillet Cornbread
Buttermilk Skillet Cornbread pairs wonderfully with a variety of dishes, enhancing any meal with its rich, buttery flavor.
I love serving it alongside hearty chili or a savory soup; the cornbread soaks up the delicious broth beautifully. It also complements barbecue meats perfectly, adding a delightful contrast to smoky flavors.
For a lighter option, I’ll pair it with fresh salads, creating a satisfying balance. Don’t forget to spread a little honey or butter on warm slices for an extra treat.
Whether it’s breakfast, lunch, or dinner, this cornbread brings warmth and comfort to every table setting.
Additional Tips & Notes
When serving Buttermilk Skillet Cornbread, there are a few tips that can enhance your experience. First, let the cornbread cool for a few minutes before slicing; this helps it set up nicely.
I also recommend using a well-seasoned cast iron skillet for that perfect crust. If you like a hint of sweetness, feel free to add a tablespoon of honey or sugar to the batter.
For a savory twist, mix in some shredded cheese or jalapeños before baking. Finally, don’t forget to serve it warm with butter or your favorite jam—it’s a delicious treat you won’t want to miss!