Golden Hearth Skillet Cornbread
From My Hearth to YoursThere’s something timeless and grounding about a skillet of cornbread baking in a hot oven. It’s not flashy. It doesn’t need frosting, a drizzle, or even much fanfare. But when done right, it’s golden, soulful, and satisfying in the kind of way that reaches straight through your ribs to your roots.Golden Hearth Skillet Cornbread is my personal version of this Southern classic. I wanted to stay true to tradition—nothing too fancy, no bold cheeses, no modern twists that steal the spotlight. Just honest ingredients, a sizzling hot cast iron skillet, and the comfort of knowing that something so simple can still be this good. Serve it with our Savoury Herb Butter for CornbreadWhat sets this cornbread apart isn’t novelty—it’s intention. We’re using full-fat buttermilk for richness and a whisper of smoked paprika for subtle depth. Not enough to change the character of the bread, but just enough to make people wonder what your secret is.If you're serving chili, collard greens, barbecue, or just craving a nostalgic bite of something warm and homey, this is the cornbread for you.
Ingredients
- 1 ½ cups cornmeal preferably medium grind
- 1 cup all-purpose flour
- ⅓ cup sugar or reduce to ¼ cup for more savory flavor
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika optional for a hint of depth
- 2 cups full-fat buttermilk
- 1 large egg
- 6 tablespoons unsalted butter melted and divided
Instructions
- Preheat the Oven
- Preheat oven to 425°F. Place a 10-inch cast iron skillet on the middle rack.
- Mix Dry Ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and smoked paprika.
- Whisk Wet Ingredients
- In a measuring cup or separate bowl, whisk together full-fat buttermilk, egg, and 3 tablespoons of melted butter.
- Combine
- Pour the wet mixture into the dry and gently fold with a spatula until just combined. Do not overmix.
- Prepare Skillet
- Carefully remove the hot skillet from the oven, add remaining 3 tablespoons of butter, and swirl to coat the bottom and sides.
- Bake
- Immediately pour the batter into the hot skillet. Bake for 25–30 minutes until the top is golden and a tester comes out clean.
- Cool & Serve
- Let cool for 5 minutes before serving warm.
Notes
Tips & Tricks
Store cooled cornbread in an airtight container or wrapped in foil for up to 2 days. Refrigerator:
Keeps well for 5 days in the fridge. Just make sure it’s tightly wrapped to prevent drying out. Freezer:
Slice and wrap individual portions in foil or parchment, then place in a zip-top bag. Freeze for up to 2 months. To Reheat:
- Why Full-Fat Buttermilk? It gives a richer flavor and a more tender crumb than reduced-fat varieties.
- Medium vs. Fine Cornmeal: Medium grind adds texture. Fine grind will give you a smoother, more cake-like consistency.
- Make It Yours: Want some Southern heat? Add a pinch of cayenne. Prefer a purely traditional flavor? Skip the paprika altogether.
- No Cast Iron? Use a heavy 9-inch cake pan or ovenproof skillet—but nothing gives the same crisp crust as cast iron.
Store cooled cornbread in an airtight container or wrapped in foil for up to 2 days. Refrigerator:
Keeps well for 5 days in the fridge. Just make sure it’s tightly wrapped to prevent drying out. Freezer:
Slice and wrap individual portions in foil or parchment, then place in a zip-top bag. Freeze for up to 2 months. To Reheat:
- Oven: Warm at 300°F for 10–15 minutes wrapped in foil.
- Microwave: Wrap a slice in a damp paper towel and heat for 30–45 seconds. This keeps it from drying out.
Nutrition
Calories: 260kcalCarbohydrates: 36gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 40mgSodium: 461mgPotassium: 166mgFiber: 3gSugar: 9gVitamin A: 362IUVitamin C: 0.001mgCalcium: 157mgIron: 2mg
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