Skillet Cornbread

Recipe from Pableaux Johnson

Adapted by Lisa Donovan

Updated March 5, 2025

Skillet Cornbread
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Heather Greene.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(283)
Comments
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This cornbread recipe from photographer, documentarian and writer Pableaux Johnson is a simple and rustic standard. Baked in a hot skillet to encourage crispy edges and a substantially toasty bottom, cornbread is traditional to many regions in the South. This recipe was passed down by Mr. Johnson’s grandfather, Achille Leon Hebert from Baton Rouge, La., and it was served every Monday at Mr. Johnson’s legendary red beans and rice community table at his home in New Orleans. It traveled with him across the country on his Red Beans Roadshow, where he collaborated with local chefs and served dozens of communities over the span of almost a decade. —Lisa Donovan

Featured in: A New Orleans Legend’s Incredible Cornbread

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Ingredients

Yield:1 (9- or 10-inch) cornbread (8 to 12 servings)
  • 2cups/305 grams medium-ground cornmeal
  • ¼cup/32 grams all-purpose flour
  • 4teaspoons baking powder
  • 1½teaspoons coarse kosher or fine sea salt
  • 1½cups/360 milliliters buttermilk (see Tip) 
  • 2large eggs
  • 2tablespoons sugar or honey
  • ¼cup/60 milliliters vegetable oil 
  • Salted butter, for topping
  • Flaky salt, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

224 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 225 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Place a 9- or 10-inch cast-iron skillet in the oven to warm up for at least 10 minutes while you prepare the batter.

  2. Step 2

    Whisk together the cornmeal, flour, baking powder and salt in a large bowl.

  3. Step 3

    Whisk together the buttermilk, eggs and sugar in a liquid measuring cup or another medium bowl.

  4. Step 4

    Using a spatula, stir the wet ingredients into the dry ingredients just to combine; do not overmix (some lumps are fine).

  5. Step 5

    Carefully move the hot skillet from the oven to the stovetop, turning your burner to medium-high heat. Add the oil, remove from the heat and swirl to coat the bottom and sides of the skillet. Pour the hot oil into the batter (it will sizzle), and whisk very vigorously until well combined.

  6. Step 6

    Pour the batter, which will be slightly thick, into the very hot skillet, distributing it evenly. Place the skillet back in the oven. Bake the cornbread for 20 to 25 minutes, until the center is set and the top is lightly golden brown.

  7. Step 7

    Let cool for 5 minutes, then loosen the edges and flip the cornbread in the pan. Melt butter on top and sprinkle with some flaky salt to serve. Store any leftovers wrapped tightly in foil for easy reheating; see Tip for additional serving suggestions.

Tips
  • If you have multiple options when choosing buttermilk, look for brands that have no stabilizers, preferably with milk sourced from small farms.
  • To serve day-old cornbread as a little treat, Appalachian style, break cornbread into large crumbles in a bowl, or keep whole, and drizzle a teaspoon of local honey on top. Cover with whole milk or buttermilk to your liking and eat with a spoon like cereal.

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Ratings

5 out of 5
283 user ratings
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Comments

Marta

You can just heat the oil in the skillet while you preheat the oven. That’s how my mom did it. It is definitely a must to heat the oil, though. You’ll taste it if you don’t.

Still Kicking

My family, going back three generations at least, always uses bacon grease, instead of the vegetable oil. And yes, a tall glass of cold buttermilk with chunks of cornbread in it is a delicious treat, especially on a summer evening.

Confused

Step 5: You've just removed a hot skillet from the oven. Why would you bother to turn on the burner for a second while you add oil then turn off the burner?

Oh-No Nancy

tasted a little bitter, perhaps due to a poorly seasoned pan? Next time I would omit the flakey sea salt on top. Crystals were too big. But altogether a big family hit.

Max

@Oh-No Nancy Mine also tasted a little bitter, but I thought it was just that it wasn’t sweet enough for me. My skillet is plenty seasoned. I followed recipe to a T except to use butter while heating skillet instead of oil. I think the recipe just fell flat for me.

Kathleen O'Grady

I made mine in a Dutch oven and it works fine too but it does heat up very fast and I almost burnt it so keep an eye on it -- cooks sooner than you would think (the minimum time versus the maximum). Perfect served with chilli. The next day leftovers were perfect lathered in butter and drizzled with real maple syrup. I liked this even better.

Karen

The instruction to heat the oil in the skillet, and then add it to the batter was confusing, especially hidden so far down in the instructions. I assumed I was pouring the batter without oil into the oiled skillet… Only to find out after doing so that I missed a step. Would be helpful to have this called out earlier in the recipe. Anyone else have this issue?

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Credits

Recipe from Pableaux Johnson

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