Arkansas Skillet Cornbread
A simple, savory cornbread baked in a well-seasoned cast iron skillet, a staple side across Arkansas kitchens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 8
- carbs
- 24
- protein
- 4
- calories
- 190
Instructions
- 1
Preheat your oven to 425°F. Put a cast-iron skillet with the bacon drippings inside to heat up.
- 2
Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a bowl.
- 3
Whisk the buttermilk and egg together. Stir this mixture into the dry ingredients until just combined.
- 4
Carefully take the hot skillet out of the oven. Swirl the melted drippings to coat the sides.
- 5
Pour the extra drippings into the batter and stir briefly. Pour the batter into the hot skillet.
- 6
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- 7
Let the cornbread cool slightly before slicing it into wedges.
Chef's tips
Heating the skillet with fat creates a signature crisp crust. Do not overmix the batter so the cornbread stays tender.
Storage
Store cooled cornbread wrapped at room temperature for up to 2 days.
Reheating
Reheat wedges in a 350°F oven for 8 minutes.
Common mistakes to avoid
- •Pouring batter into a cold skillet
- •Overmixing the batter, which makes the cornbread tough
Serving suggestions
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