What is the best type of skillet to use for cornbread?

We highly recommend a cast iron skillet for making cornbread. It retains heat evenly, giving your cornbread recipe a golden crust and soft interior.

Can I use a non-stick skillet to make cornbread?

Yes, you can use a non-stick skillet, but it won’t give you the same crispy edges that a cast iron skillet provides. If you don’t have a cast iron skillet, a non-stick pan can be a good alternative.

How do I prevent my cornbread from sticking to the skillet?

Preheating the skillet in the oven and adding a generous amount of oil or butter before pouring in the batter will help prevent sticking. This also enhances the crust’s flavor and texture.

Can I make skillet cornbread without buttermilk?

Yes, you can substitute buttermilk with a mixture of regular milk and a tablespoon of lemon juice or vinegar. This will give you a similar tangy buttermilk flavor.

Can I make skillet cornbread in advance?

Yes, you can make skillet cornbread a day in advance. Reheat it in the oven just before serving to restore its warm, crispy texture.

Skillet Cornbread

Ingredients

Scale

1/2 C butter
1 egg
1/2 C Hot Honey
1 C buttermilk
1 C cornmeal
1 C flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 C Fire-roasted corn
1/2 C Fire-roasted onion
1/2 C Fire-roasted poblano peppers
4 oz Pre-cooked beef strips
1/2 C canned black beans
1 Lime
1/4 C cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Place 10-12" cast iron skillet on medium heat and melt butter.
Meanwhile, preheat oven to 400°F.
In a large bowl, whisk together the egg, 1/4 C of the Hot Honey, and the buttermilk.
In a separate bowl, whisk the cornmeal, flour, baking soda, baking powder, and salt.
Combine the wet ingredients into the dry and combine (but do not over mix the batter).
Mix 1/4 Cup of the corn and 1/4C Poblano and 1/4 C onions and mix into the batter and transfer to the skillet being careful not to splash the butter.
Bake for 20-25 minutes or until the edges are golden brown.
Remove from heat, allow to cool for 5 minutes before cutting.
Cut into 6 portions.
In a separate bowl, combine remaining poblano, corn, and onions along with pre-cooked steak along with black beans, lime juice and cilantro.
Divide mixture in six portions and top cornbread slices.
Drizzle remaining Hot Honey on top and serve warm.

Notes

To prevent cornbread from sticking to the pan, preheat the skillet in the oven and add a generous amount of oil or butter before pouring the batter in.

Author: Superman Cooks
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: baked goods
Cuisine: southern

Nutrition

Serving Size: 1 Wedge
Calories: 464
Sugar: 28 g
Sodium: 389.5 mg
Fat: 19.2 g
Carbohydrates: 66.2 g
Protein: 11.6 g
Cholesterol: 86.6 mg