Eight-Inch Skillet Cornbread
Batter poured into a preheated, buttered skillet so the edge fries as it bakes. Sized for an 8-inch pan and two people.
Recipes and Things · Wes Hadley
Posted Sept. 29, 2026 · 6 wedges
Posted Sept. 29, 2026 · 6 wedges
The crackle you hear when the batter hits a hot skillet is the whole reason to bake cornbread in cast iron. It gives the bottom and edges a crust that a cake pan never will.
An 8-inch skillet makes six wedges: two with chili tonight, the rest split and toasted in the morning.
What you need
| How much | What |
|---|---|
| 3/4 cup | yellow cornmeal |
| 1/2 cup | all-purpose flour |
| 1 tbsp | sugar |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | kosher salt |
| 3/4 cup | buttermilk |
| 1 | large egg |
| 3 tbsp | butter, divided |
How to make it
- Put 1 tbsp of the butter in an 8-inch cast iron skillet and set it in the oven while it heats to 425°F.
- Whisk the cornmeal, flour, sugar, baking powder and salt in a bowl.
- Melt the remaining 2 tbsp butter and whisk it with the buttermilk and egg. Stir into the dry ingredients until just combined.
- Pull the hot skillet out, swirl the melted butter up the sides and pour in the batter. It should sizzle.
- Bake 18 to 20 minutes, until golden and a toothpick comes out clean. Cool 5 minutes before cutting.
Cook’s notes
- The skillet has to be hot before the batter goes in. A cold pan gives a soft, pale bottom.
- Leftover wedges, split and toasted in the same skillet with butter, are breakfast.
FAQ
Can I use a 10-inch skillet?
Yes, it will be thinner and done in about 15 minutes.