You’ll love this sweet skillet cornbread recipe. It’s a tasty pairing for a savory meal, but this skillet cornbread feels like a real treat, especially if you finish it by grilling it in a skillet with butter. Cornbread is easy to make, and this recipe is super versatile, so give it a try.
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2 tsp of salt and 2 tsp of baking powder! I had a typo in the video recipe and wrote Tbsp...but it's teaspoons!
Ingredients for Cornbread Recipe
2¼ cups ALL-PURPOSE FLOUR
1 cup SUGAR
¾ cup CORNMEAL
2 tsp SALT
2 tsp BAKING POWDER
5 EGGS
¾ cup CANOLA OIL
1¼ cup BUTTERMILK
1 tsp VANILLA EXTRACT
How to Make Cornbread
Pre-heat your oven to 350 degrees Fahrenheit, and place a heavy, oven-safe 10 inch skillet in the oven to heat as the stove warms.
In a bowl, combine the flour, sugar, cornmeal, salt, and baking powder, and then mix the ingredients together well.
In another bowl, crack the eggs and whisk them smooth, then add in the buttermilk, oil, and vanilla extract and whisk well, until slightly frothy. Now take the bowl of dry ingredients and mix it into the wet, but don’t over mix, just turn the ingredients together until everything is wet, but still lumpy.
Carefully remove the skillet from the pre-heated oven and then carefully coat the entire inside of the skillet with about 1 Tbsp of canola oil. Pour in the batter, which should fill your skillet about ¾ full; you’ll want to leave room for the cornbread batter to rise.
Bake at 350 degrees Fahrenheit for 25 minutes, then reduce the oven temperature to 200 degrees and allow the cornbread to bake for an additional 15 minutes.
Carefully remove the skillet from the oven and then pierce the center of the cornbread with a toothpick or knife, which should draw clean when removed, but if wet batter is visible, then return to the cornbread to the oven for another 5 minutes and check once more.
Once the cornbread is baked through, allow it to rest in the skillet for 10 to 15 minutes, then remove the bread from the skillet and place on a cooling rack.
It’s ready to eat, maybe with a slather of cold butter, or maybe not, you’ll just have to follow your cornbread instincts. I love slicing this bread and then grilling the sides in a buttery skillet to add an extra dimension of cornbread decadence, but do this at your own risk, because it will likely spoil you for life.
