Country Homestyle Cornbread is a country-style cornbread baked in a cast iron skillet for a golden-brown crust, a slightly crumbly texture, and the perfect balance of sweet and savory flavors. It’s a versatile side, perfect plain with butter, drizzled with honey, paired with savory dishes like chili, used in stuffing, or enjoyed as a snack. I also have a Homemade Cornbread that you may want to try!
Ingredients & Substitutions
Cornmeal: Look for yellow cornmeal (as opposed to white) for this recipe. It has a more robust flavor with a more pronounced corn taste.
Flour: All-purpose flour balances the texture, preventing the cornbread from being too crumbly.
Buttermilk: Buttermilk adds richness, moisture, and a tangy flavor. It also reacts with the baking powder for leavening. If you don’t have any on hand, make homemade buttermilk!
Oil: To grease the oven-safe skillet (like a cast iron skillet), I used extra virgin olive oil. Then, I added vegetable oil to the cornbread batter. You could also use vegetable oil to grease the skillet if you don’t have olive oil.
Can I Make Cornbread Without A Skillet?
Yes, you can make this cornbread without an oven-safe skillet. Although a skillet is a classic presentation and cooks the bread evenly, you can use an alternate baking dish. Try it with a 10-inch springform pan or a 9×13-inch baking dish. If using a different pan, watch the cornbread carefully as you may need to adjust the baking time. It is done baking when an inserted toothpick comes out with a few crumbs, but no wet batter.
When Is Cornbread Done Baking?
There are a couple of ways to check cornbread for doneness. The top of the cornbread should be golden brown, and the edges should pull away slightly from the sides of the pan. The crust should have a nice, firm texture. In addition, you can check for doneness with a toothpick. An inserted toothpick should come out with a few crumbs, but no wet batter.
How To Store Cornbread
To store cornbread, first, let it cool completely. Next, store it in an airtight container at room temperature. It will last up to 1-2 days. For longer storage, freeze it.
To Freeze: To freeze cornbread, first, let it cool completely. Then, wrap it in plastic wrap and store in a freezer-safe container. It will last up to 2-3 months. When ready to enjoy, let the cornbread thaw at room temperature. If you want to warm up a piece, heat it in the microwave.
Country Homestyle Cornbread
- 1 tablespoon extra virgin olive oil
- 1 cup (122 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups (367.5 g) buttermilk, room temperature
- 2 large eggs, room temperature
- ½ cup vegetable oil
- Grease a 10-inch oven-safe skillet with oil. Place the skillet into the cold oven. Preheat the oven, with the skillet, to 400°F.
- To a medium bowl, add cornmeal, flour, baking powder, and salt. Whisk to combine. Set aside.
- To a small bowl, add buttermilk, eggs, and vegetable oil. Whisk to combine.
- Add wet ingredients to dry ingredients. Mix until just combined.
- Carefully transfer the batter to the preheated skillet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Allow the cornbread to cool in the skillet for a few minutes before slicing and serving. Enjoy!
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
This would be great with a warm bowl of chili!
I like that this is made in a skillet! And, it's not too crumbly or sweet.
This would pair very well with hearty meals such as BBQ meats, chili, or stew! If you're looking for a not-so-sweet cornbread, this is for you!
Because this cornbread isn't too sweet, I'd say it's even more versatile and easy to pair!
Not sweet, but super moist and tender. A really lovely savory cornbread! It would be perfect with barbecue meats or chili!