Illinois Cast-Iron Skillet Cornbread
A dense, savory skillet cornbread made with buttermilk, common alongside soup beans and greens in southern Illinois home kitchens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 9
- carbs
- 30
- protein
- 5
- calories
- 220
Instructions
- 1
Put the cast-iron skillet inside the oven. Preheat the oven to 425°F.
- 2
Whisk the cornmeal, flour, baking soda, and salt together in a bowl.
- 3
Whisk the buttermilk and egg together in a separate bowl.
- 4
Pour the wet mixture into the dry mixture. Stir just until moistened.
- 5
Carefully take out the hot skillet. Add the bacon grease and swirl it to coat the pan.
- 6
Pour the batter into the hot skillet. It should sizzle right away.
- 7
Bake for 20-25 minutes until golden. A toothpick inserted in the center should come out clean.
- 8
Turn the cornbread out onto a plate, or serve it right from the skillet.
Chef's tips
Heating the skillet first creates a classic crispy, browned crust. Do not mix the batter too much, or the cornbread will be tough.
Storage
Store wrapped at room temperature for up to 2 days.
Reheating
Warm in a 300°F oven for 8-10 minutes.
Common mistakes to avoid
- •Forgetting to preheat the skillet
- •Stirring the batter too much
Serving suggestions
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