Indiana Skillet Cornbread
A slightly sweet, golden cornbread baked in a hot cast iron skillet until the edges turn deeply crisp. A staple side across Indiana farm tables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •10-inch cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 10
- carbs
- 32
- protein
- 5
- calories
- 240
Instructions
- 1
Preheat your oven to 425°F. Put a cast-iron skillet inside with 2 tablespoons butter to heat.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 3
In a separate bowl, whisk the buttermilk, eggs, and remaining melted butter.
- 4
Combine the wet and dry ingredients. Stir just until smooth.
- 5
Carefully take the hot skillet out of the oven. Swirl to coat the pan with the melted butter.
- 6
Pour the batter into the hot skillet. It should sizzle at the edges.
- 7
Bake for 20-22 minutes until golden and a toothpick comes out clean.
- 8
Let it cool slightly in the skillet before slicing and serving.
Chef's tips
Preheat the greased skillet in the oven before adding the batter so the cornbread forms a crisp, crackling crust.
Storage
Store covered at room temperature up to 2 days.
Reheating
Warm slices in a 350°F oven for 5-8 minutes.
Common mistakes to avoid
- •Skipping the skillet preheat, which leads to a pale, soft crust.
- •Overmixing the batter, which makes the cornbread tough and dense.
Serving suggestions
Cooked Indiana Skillet Cornbread?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Indiana
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
