Fall to me means three things when it comes to dinnertime: Chili, Homemade Soups, and Cornbread. But not just any cornbread. SKILLET CORNBREAD. There’s something truly magical about skillet cornbread with its crispy edges, golden color, and buttery flavor. I’ve been making different variations of this recipe from the Pioneer Woman for a little over a year and think this is my best version yet! I added a little Sourthern flare to it and it is officially my very favorite cornbread recipe. Go ahead and get out your cast iron skillet now…because you’ll want to make this for your next dinner meal!
You will need
- 1 Cup Yellow Corn Meal – We use Bob’s Red Mill Organic Cornmeal from Thrive Market! It’s stone ground, whole grain, and delicious!
- 1 Cup Organic Whole Wheat Flour
- 1 TSP Baking Soda
- 1 TSP Baking Powder
- 1 TSP Tony Chachere’s
- 1 TSP Salt – We’re loving Pink Himalayan Salt from Thrive Market! It’s filled with extra minerals that traditional salts remove.
- 2 TBSP of Organic Butter
- 1 Cup of Organic Milk – We add a splash of Lemon Juice to ours to make an easy buttermilk!
- 1 Egg
- 1/2 cup of Creamed Corn
Add your cornmeal, flour, baking powder, baking soda, salt, and Tony Chachere’s to a bowl. The Tony’s is the secret ingredient here! If you don’t have any, you can substitute it with 1/2 teaspoon of ground cayenne pepper. Tony’s is a flavorful blend of Cajun spices that is amazing on meats, veggies, fish, and eggs. It also adds the perfect zing to the cornbread! I’ll add a link to the bottom of this post if you don’t already have some! Trust me on this one 😉
Mix all of the dry ingredients together and preheat your oven to 450 degrees.
Add a splash of lemon juice to 1 cup of milk. Let it sit for a few minutes and you’ll magically have buttermilk! Add 1 egg to the measuring cup {how cute are these mason jar ones!}. Stir everything together with a fork and slowly combine the liquid ingredients with the dry ingredients until combined. Add in the creamed corn and stir well!
Put the 2 tablespoons of butter in a cold cast iron skillet. Stick the skillet in the oven for a few minutes until the butter has melted. Once the butter has melted, take the skillet out of the oven. Use a basting brush to spread the butter around the pan. Be careful – the skillet will be very hot!
Pour the batter into the skillet. It may sizzle a little which means the skillet is nice and hot and ready to go! Cook for about 20 minutes or until golden brown.
This is optional – but we like to add an extra tablespoon of butter to the top once it’s cooked! Use the basting brush again to spread it over the cornbread.
Let the cornbread sit for a few minutes and then slice it up!
I love everything about this cornbread! The stone ground corn meal adds the yummiest texture, the seasonings give it a subtle kick, and the corn gives it the slightest bit of sweetness. And well, the butter makes everything golden and delicious!
You need this Southern Skillet Cornbread in your life. Go make you some, you hear?
Southern Skillet Cornbread
Ingredients
- 1 Cup Yellow Corn Meal – We use Bob’s Red Mill Organic Cornmeal from Thrive Market! It’s stone ground whole grain, and delicious!
- 1 Cup Organic Whole Wheat Flour
- 1 TSP Baking Soda
- 1 TSP Baking Powder
- 1 TSP Tony Chachere’s
- 1 TSP Salt – We’re loving Pink Himalayan Salt from Thrive Market! It’s filled with extra minerals that traditional salts remove.
- 2 TBSP of Organic Butter
- 1 Cup of Organic Milk – We add a splash of Lemon Juice to ours to make an easy buttermilk!
- 1 Egg
- 1/2 cup of Creamed Corn
Instructions
- Add your cornmeal, flour, baking powder, baking soda, salt, and Tony Chachere’s to a bowl. The Tony’s is the secret ingredient here! If you don’t have any, you can substitute it with 1/2 teaspoon of ground cayenne pepper. Tony’s is a flavorful blend of Cajun spices that is amazing on meats, veggies, fish, and eggs. It also adds the perfect zing to the cornbread! I’ll add a link to the bottom of this post if you don’t already have some! Trust me on this one 😉
- Mix all of the dry ingredients together and preheat your oven to 450 degrees.
- Add a splash of lemon juice to 1 cup of milk. Let it sit for a few minutes and you’ll magically have buttermilk! Add 1 egg to the measuring cup {how cute are these mason jar ones!}. Stir everything together with a fork and slowly combine the liquid ingredients with the dry ingredients until combined. Add in the creamed corn and stir well!
- Put the 2 tablespoons of butter in a cold cast iron skillet. Stick the skillet in the oven for a few minutes until the butter has melted. Once the butter has melted, take the skillet out of the oven. Use a basting brush to spread the butter around the pan. Be careful – the skillet will be very hot!
- Pour the batter into the skillet. It may sizzle a little which means the skillet is nice and hot and ready to go! Cook for about 20 minutes or until golden brown.
- This is optional – but we like to add an extra tablespoon of butter to the top once it’s cooked! Use the basting brush again to spread it over the cornbread.
- Let the cornbread sit for a few minutes and then slice it up!
