10 Easy Holiday Sides Ready in 30 Minutes or Less

5/11 Previous Next

© Arina P Habich/Shutterstock

Skillet Cornbread

Skillet cornbread is a Southern classic that’s hearty, golden, and full of rustic charm. Baked in a cast-iron skillet, it develops a perfectly crispy crust while staying moist and tender inside. This quick and versatile dish pairs beautifully with chili, soups, or your favorite barbecue spread, this classic recipe is sure to win over guests with its rich, buttery flavor and homemade comfort.

Ingredients (for 8 servings):

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar (optional)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted (plus 1 tbsp for the skillet)

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet in the oven to heat while you prepare the batter.
2. In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
3. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are okay.
5. Carefully remove the hot skillet from the oven and add 1 tbsp of butter, swirling it around to coat the bottom and sides. Pour the batter into the skillet, spreading it evenly with a spatula.
6. Bake the cornbread for 18–22 min, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing into wedges. Serve warm with a pat of butter or drizzle of honey, if desired.