Classic skillet cornbread recipe for a perfect side dish

Ingredients for Classic skillet cornbread

• 300 g coarse-grind cornmeal

• 6 g baking soda

• 6 g salt

• 1 large egg

• 400 ml buttermilk

• 30 g bacon fat, lard, or unsalted butter

• Hot honey butter (for serving)

• A 25 cm diameter cast-iron skillet

How to make Classic skillet cornbread

1. Preheat the oven to 190°C (fan) or 200°C (conventional).

2. Place a dry frying pan over low heat to warm while you prepare the batter.

3. In a medium bowl, whisk together the cornmeal, baking soda, and salt.

4. Make a well in the centre of the dry ingredients and add the egg and buttermilk. Whisk vigorously, starting in the centre to incorporate the egg, and work your way outwards until the dry ingredients are fully combined and the batter is smooth.

5. Increase the heat to medium-high and add the bacon fat to the frying pan. Swirl the pan to coat the bottom and sides evenly.

6. Give the batter another whisk to reincorporate any settled ingredients, then pour it into the frying pan and smooth the top (the batter may sputter around the edges).

7. Bake the cornbread in the oven for 25–30 minutes, until the edges are golden brown and the top is golden, cracked in places, and firm to the touch.

8. Allow the cornbread to cool in the pan for at least 5 minutes before cutting it into wedges.

9. Serve with Hot Honey Butter.

10. The cornbread can be baked up to 8 hours in advance. Let it cool completely, then store it tightly wrapped at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.