Flaviella. A Big Bend kitchen almanac
Thanksgiving  ·  Thursday, November 26

Buttermilk Skillet Cornbread

In the Big Bend, cornbread goes in a cast iron skillet that has been heating in the oven, and the batter sizzles the second it hits the pan. That sizzle is the whole point — it sets a crunchy crust on the bottom and sides. I keep the sugar to a single tablespoon; if you like it sweeter, go up to three.

Prep
10 min
Cook
22 min
Total
32 min
Yield
8 wedges
Level
Easy
Jump to recipe Back to Thanksgiving recipes
Skillet cornbread in a cast iron pan
Photo: Wikimedia Commons contributor, Wikimedia Commons, CC BY-SA

Ingredients

8 wedges. Tick items off as you go.

Method

  1. Heat the skilletPut a 10-inch cast iron skillet in the oven and heat the oven to 425°F. Let the skillet heat for at least 10 minutes after the oven comes to temperature.
  2. Mix the dry ingredientsWhisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Mix the wet ingredientsIn another bowl, whisk the buttermilk and eggs.
  4. Melt the fatCarefully remove the hot skillet, add the butter or drippings and swirl until melted. Pour all but about 1 tablespoon into the buttermilk mixture, leaving the pan coated.
  5. CombinePour the wet ingredients into the dry and stir just until no dry streaks remain. A few lumps are fine.
  6. BakePour the batter into the sizzling skillet and bake 20–22 minutes, until deep golden and a toothpick in the center comes out clean. Cool 5 minutes, then cut into wedges.

Kitchen notes

  • No buttermilk? Stir 1½ tbsp lemon juice into 1½ cups whole milk and let it sit 10 minutes.
  • Day-old cornbread is exactly what you want for cornbread dressing — cube and dry it overnight.
  • Wrapped tightly, cornbread keeps 2 days at room temperature or 3 months frozen.

More to cook this season