Can I bake skillet cornbread without a cast iron skillet?

Yes. Use a 9 inch metal cake pan or an oven safe skillet, and grease it well; skip the long preheat so a thin pan does not scorch the butter. The crust will be a shade paler and softer, but the timing and the crumb stay the same.

What can I use instead of buttermilk in this cornbread?

Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and wait 5 minutes. The acidity is what the baking soda needs, and the tang reads almost identical in the baked wedge.

Why did my skillet cornbread come out dry and crumbly?

Two usual causes: the batter was stirred past the point where the dry streaks vanished, or the wedges baked beyond 18 minutes. Count about 10 strokes, and pull the pan when the toothpick shows a few moist crumbs.

Can I turn this batter into cornbread muffins for Thanksgiving?

Yes, and it is a good plan for a kids table. Fill a buttered 12 cup muffin tin two thirds full and bake at 450°F for 11 to 12 minutes. The recipe makes about 10 muffins with the same crisp edge on every one.

How far ahead can I make skillet cornbread for the holiday meal?

It is best inside the first hour, which is why the recipe is timed to the turkey's rest. If you must bake ahead, hold it in the skillet under a towel for 20 minutes, or reheat the baked wedges at 300°F for 5 minutes to bring the crust back.

25-Minute Skillet Cornbread (Crisp Crust, Whipped Honey Butter)

Ingredients

Scale

1 1/4 cups fine or medium yellow cornmeal
3/4 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 cup buttermilk, at room temperature
2 large eggs
5 tablespoons butter, melted, plus 1 tablespoon for the skillet
4 tablespoons soft butter, for the whipped honey butter
2 tablespoons honey, plus more for drizzling
Flaky salt, for finishing

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Instructions

Put a 10 inch cast iron skillet in the oven and heat the oven to 450°F. The skillet heats while you mix, which is how the total time stays at 25 minutes.
Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl until evenly combined and no soda flecks remain.
Whisk the buttermilk and eggs in a second bowl, then whisk in the melted butter in a thin stream so it stays emulsified.
Pour the wet mixture into the dry and stir with a spoon only until no dry streaks remain, about 10 strokes. The batter will be thick and a little lumpy, and that is correct.
Pull the hot skillet out with a mitt, add the remaining tablespoon of butter, and swirl until it foams and coats the bottom and the sides.
Scrape the batter into the skillet, spread it gently to the edges, and return it to the oven at once. You should hear a soft sizzle as it lands.
Bake for 17 to 18 minutes, until the top is deep golden, the edges pull slightly away from the sides, and a toothpick in the center comes out clean.
While it bakes, whip the soft butter and honey together with a fork until pale and fluffy.
Rest the cornbread for 3 minutes, cut into 8 wedges in the skillet, and serve warm with the whipped honey butter and a pinch of flaky salt.

Author: Chef Hanna Zest
Prep Time: 7 minutes
Cook Time: 18 minutes