Skillet Cornbread

Recipe from Pableaux Johnson

Adapted by Lisa Donovan

Updated March 4, 2025

  • Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Heather Greene.
Media 1 of 1
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5(367)
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)

  • 2 cups/305 grams medium-ground cornmeal

  • ¼ cup/32 grams all-purpose flour

  • 4 teaspoons baking powder

  • 1 ½ teaspoons coarse kosher or fine sea salt

  • 1 ½ cups/360 milliliters buttermilk (see Tip) 

  • 2 large eggs

  • 2 tablespoons sugar or honey

  • ¼ cup/60 milliliters vegetable oil 

  • Salted butter, for topping

  • Flaky salt, for topping

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

31 grams carbs; 41 milligrams cholesterol; 224 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 1 gram fiber; 225 milligrams sodium; 5 grams protein; 5 grams sugar

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
367 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?

Sue Carter Wood

My mother’s family made cornbread very much like this, though with sugar (jam or honey) ON, not IN. We offer tips for a good crust: When pouring hot oil from the skillet into the batter, leave a bit in the skillet. After stirring oil into the batter, sprinkle a half tablespoon of cornmeal into the hot skillet, swirl, then add the batter. Second, when taking the cooked cornbread out of the oven, flip it onto a plate and slide it back into the skillet. Return to the oven for another 4 minutes.

Lauren

Great recipe but way too much salt.

KaneSugar

Adjusted recipe for 9X9 dark pan. REALLY, REALLY GOOD. Added 1/2 cup Flour (vs 1/4); 1 3/4 - 2 cups Buttermilk (vs 1 1/2); 1 TBSP Maple Syrup + 1 TBSP Sugar (2 TBSP Sugar); 4 TBSP Butter, melted & browned in oven before adding batter (vs 1/4 cup Oil)

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Credits

Recipe from Pableaux Johnson

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