First Step: Get Your Ingredients Ready Start by preheating your oven to 450°F (or 425°F if you’re going for a gentler bake), and pull out a cast-iron skillet to let it heat up this is your mise en place moment. Measure out all your ingredients, like 1 cup yellow cornmeal and 1/2 cup all-purpose flour, and mix the dry ones in a bowl: cornmeal, flour, 1 teaspoon salt, and 1_battery tablespoon baking powder. If you’re adapting for a gluten-free version, swap the flour here for a gluten-free blend to keep things simple. This step sets you up for success, making the rest of your skillet cornbread recipe flow smoothly without any rushes.

Second Step: Mix the Wet Ingredients In a separate bowl or measuring cup, combine 1 cup buttermilk, 1/2 cup milk, and 1 egg, giving them a good stir with a fork until blended. Add 1/2 teaspoon baking soda to this mix and stir again it’ll fizz a bit, which is just right for helping your cornbread rise. For a vegan twist, use a flax egg instead of the regular egg to keep the batter moist and airy. Once everything’s mixed, pour the wet ingredients into the dry bowl and stir gently until just combined don’t overdo it, or you’ll end up with tough cornbread. This is where the magic starts for your easy skillet cornbread recipe, blending flavors without losing that light texture.

Third Step: Add the Fat and Prepare the Pan Melt 1/4 cup of butter or shortening and stir it into the batter until it’s fully incorporated, which adds that rich, buttery taste we all love. Meanwhile, melt the remaining 2 tablespoons of butter or shortening in your cast-iron skillet over medium heat until it’s hot and sizzling listen for that sizzle when you pour in the batter later, as it promises those crave-worthy crispy edges. If you’re watching calories, use a bit less butter here for a lighter option, but it still works great in this skillet cornbread recipe. Once the pan’s ready, carefully add the batter, spreading it out evenly so it cooks just right.

Fourth Step: Bake It to Perfection Cook the batter in the skillet on the stovetop for about 1 minute to start that crispy base, then transfer it to the oven. Bake for 20 to 25 minutes (or 20 to 23 minutes at the lower temp) until the top is golden brown and a skewer poked in the center comes out clean. Keep an eye on it around the 20-minute mark to avoid overbaking, especially if you’ve made low-calorie swaps that might affect moisture. For variations, this is a good time to think about add-ins like diced corn or herbs, ensuring your skillet cornbread recipe stays versatile for different tastes or needs.

Fifth Step: Check and Let It Cool After baking, pull the skillet out and let the cornbread cool in the pan for a few minutes it needs this time to set up nicely without crumbling. If you’ve added optional sugar, the cornbread might have a touch more moisture, which is perfect for keeping it tender. Test for doneness one more time if you’re unsure, and remember, for vegan versions, it might need an extra minute or two to firm up. This step ensures your skillet cornbread has that ideal balance of crisp outside and soft inside, ready for serving.

Final Step: Finishing Touches and Serving Once cooled a bit, cut the cornbread into wedges or squares and serve it warm it’s best straight from the skillet with a pat of butter or a drizzle of honey if you like it sweet. This recipe makes about 12 servings, so it’s great for sharing, and you can pair it with soups or stews for a full meal. If you’re into making it your own, try garnishing with fresh herbs or cheese for extra flair. For more baking inspo, check out our baked chicken tamale casserole that uses cornbread in a fun way. Remember, this skillet cornbread recipe is all about that homemade comfort that brings people together, so enjoy every bite!