Oklahoma Skillet Cornbread
A simple, savory skillet cornbread with a crisp crust, baked in cast iron and served alongside beans and greens.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 30
- protein
- 5
- calories
- 210
Instructions
- 1
Preheat your oven to 425°F (220°C). Place a cast-iron skillet inside to heat up.
- 2
Mix the cornmeal, flour, baking powder, and salt together in a large bowl.
- 3
Whisk the buttermilk and eggs together in a separate bowl.
- 4
Pour the wet ingredients into the dry ingredients. Stir just until combined.
- 5
Carefully take the hot skillet out of the oven. Add the bacon grease and swirl to coat the pan.
- 6
Pour the batter into the hot greased skillet. It should sizzle right away.
- 7
Bake for 20-25 minutes until golden brown. A toothpick inserted in the center should come out clean.
- 8
Let the cornbread cool slightly. Cut it into wedges and serve warm.
Chef's tips
Heating the pan before baking creates a crisp, golden crust. Do not stir the batter too much or the cornbread will turn out heavy and dense.
Storage
Store covered at room temperature for 2 days or refrigerate up to 5 days.
Reheating
Reheat wedges in a warm oven or toaster oven.
Common mistakes to avoid
- •Using a cold skillet, which stops the bottom crust from getting crisp
- •Overmixing the batter, which makes the cornbread tough
Serving suggestions
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