Baking Great Bread at HomeGolden, Crispy-Edged, Cast Iron Cornbread
BeginnerClassic Southern Skillet Cornbread | Baking Great Bread atHome
by Henry Hunter Jr.
The only cornbread recipe you'll ever need. No sugar. Hot skillet. Crispy edges.
Rise Time
About 35 minutes
Bake Time
20–25 min
Yield
8-10 wedges from a 10-inch cast iron skillet
Perfection is not required
"This is how cornbread should taste."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Bread Flavor
Golden and crunchy on the outside, tender and moist in the middle, with that unmistakable buttery corn flavor that comes from a screaming hot cast iron skillet. If you grew up south of the Ohio River, this is the cornbread you remember. If you didn't, this is the cornbread that'll convert you. No sugar needed — the natural sweetness of good cornmeal does all the work.
Equipment Needed
Ingredients
Cornbread Batter
Preheat Skillet and Oven
The secret to cornbread with crispy edges is a screaming hot skillet. The batter should sizzle the moment it hits the pan.
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Preheat Oven
Set your oven to 425°F (220°C) with the rack in the middle position.
Heat the Skillet
Place your 10-inch in the oven as it preheats. Let it get blazing hot, at least 15 minutes.
Mix the Batter
means quick mixing. Overmixing is the number one mistake people make with cornbread.
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Combine Dry Ingredients
In a large bowl, whisk together the , flour, , , and salt until evenly distributed.
Combine Wet Ingredients
In a separate bowl, whisk together the eggs, , and vinegar (if using) until smooth.
Mix Wet into Dry
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. You want no dry streaks of flour, but lumps are fine. Stop stirring the second it comes together. Overmixing activates the gluten in the flour and turns your cornbread tough and cakey.
Shaping
Shaping Options
Choose your shape based on your equipment and preference.
Classic Skillet Wedges
Bake in a 10-inch cast iron skillet, cut into 8-10 wedges.
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Cornbread Muffins
Pour batter into a greased muffin tin, filling each cup about ¾ full. Reduce bake time to 15-18 minutes at same temperature. Makes about 12 muffins.
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Cornsticks
Use a cast iron cornstick pan, preheated and greased. Bake 12-15 minutes. The higher surface-area-to-volume ratio means more crust, which some people consider the whole point.
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The Final Step
Bake
Hot butter, hot skillet, pour, bake. The sizzle when the batter hits the pan is what creates that legendary crust.
Baking Methods
Preheat skillet in oven for 15 minutes. Add butter, swirl, pour batter. Bake 20-25 minutes.
Equipment: 10-inch cast iron skillet
Add Butter to Hot Skillet
Carefully remove the screaming hot skillet from the oven. Drop the butter in and swirl as it melts. It should foam and start to brown slightly. Tilt the skillet to coat the bottom and about an inch up the sides.
Optional Power Move
Pour about 2 tablespoons of the melted butter from the skillet back into your batter and give it one or two quick stirs. This adds richness throughout the bread, not just on the edges.
Pour Batter
Pour the batter into the hot, buttered skillet. It should sizzle immediately. That sizzle is the sound of a perfect crust forming. Smooth the top gently with the back of a spoon.
Bake
Return the skillet to the oven and bake for 20-25 minutes until the top is golden brown, the edges have pulled slightly away from the sides of the pan, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool
Let it rest in the skillet for 10 minutes before cutting into wedges. If you want the crust on top, flip the whole thing out of the skillet onto a cutting board (carefully, with oven mitts), then flip it back crust-side up.
Nutrition Facts
Per 1 wedge (about 85g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2 days covered or in an airtight container
Refrigerated
Up to 5 days, wrapped tightly
Frozen
Up to 3 months. Cool completely, wrap individual pieces in plastic wrap, then foil. Reheat in a 350°F oven for 10-12 minutes.
Refresh
Reheat in a 350°F (175°C) oven for 10-12 minutes
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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