American · Side · All year
Skillet Cornbread
4.6 · community
10m
Prep
25m
Cook
Easy
Level
280
Energy
Cast-iron cornbread with a fried-crisp bottom crust — the buttermilk classic that chili has been waiting for.
What you need
Ingredients
Servings
8
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Butter — half in batter, half for the pan
3 steps
Method
1
Heat the empty cast-iron skillet in a 210°C oven until screaming, with half the butter added in the last minute.
12 min — timer available in cooking mode
Why this works
Batter meeting hot buttered iron is the crust — pourable sizzle, not a quiet bake.
2
Whisk dry; whisk wet; combine in 12 strokes.
3
Pour into the hissing skillet and bake 20–23 minutes to golden with a clean skewer. Honey over the top while hot.
22 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
280
kcal
6g
protein
38g
carbs
12g
fat
3g
fiber
10g
sugar
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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