Sandra This golden, crispy Alton Brown Skillet Cornbread is made with fine cornmeal, tangy buttermilk, and a secret dose of creamed corn, all ready in just 35 minutes. Pouring the batter into a screaming hot cast iron pan creates an instant, golden crust that seals in the moisture. I love how this method guarantees a perfect texture contrast between the crunchy exterior and the tender, savory interior.
Why This Classic Works
The secret to this recipe lies in the combination of a preheated skillet and the addition of cream-style corn. I used to struggle with cornbread that was either too dry or too cake-like, but I learned that adding creamed corn provides the necessary moisture and starch to bind the cornmeal without needing wheat flour. This creates a dense, custard-like crumb that holds together perfectly while remaining gluten-free.
Another game-changer is the thermal shock of the hot pan. Putting the batter into a cold skillet results in a pale, soft bottom, but preheating the cast iron ensures the crust starts crisping the moment the batter lands. This technique mimics a deep-fry effect on the crust, giving you that signature Southern crunch.
Alton Brown Skillet Cornbread Ingredients
- 2 cups yellow cornmeal (stone-ground preferred)
- 1 teaspoon kosher salt
- 1 tablespoon sugar (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1 cup cream-style corn (approx. 8 ounces)
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons vegetable oil or shortening (for the pan)
How To Make Alton Brown Skillet Cornbread
- Preheat Oven and Skillet: Place a 10-inch cast iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Let the skillet heat up with the oven for at least 15 minutes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, kosher salt, sugar, baking powder, and baking soda until evenly combined and free of lumps.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the eggs until frothy, then mix in the buttermilk, cream-style corn, and 2 tablespoons of oil (or melted butter).
- Combine the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until the flour is moistened and combined; do not overmix.
- Bake the Bread: Carefully remove the hot skillet from the oven. Add the remaining 2 tablespoons of oil or shortening and swirl to coat the bottom and sides. Pour the batter into the hot skillet and bake for 20 to 25 minutes, until the top is golden brown and springs back when touched.
Recipe Tips
- Don’t skip the preheat: The skillet must be smoking hot when you add the fat and batter. This ensures the crust forms immediately and prevents sticking.
- Check your cornmeal: Cornmeal can go rancid if stored too long in the pantry. Give it a quick sniff before using; it should smell sweet and corn-like, not dusty or stale.
- Let it rest: Allow the cornbread to cool in the skillet for about 10 minutes before slicing. This helps the crumb set so it doesn’t crumble when you cut it.
- Adjust the consistency: If your batter seems too thick to pour, add an extra splash of buttermilk. It should be thick but pourable, like lava.
What To Serve With Cornbread
This skillet cornbread is the ultimate companion for a spicy beef chili or a hearty bean soup, as the savory corn flavor balances rich tomato bases. It also pairs beautifully with barbecue ribs or pulled pork, where the crispy crust stands up to tangy sauces.
How To Store
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap individual wedges tightly in plastic wrap and freeze for up to 3 months; reheat in a toaster oven to restore the crisp edges.
FAQs
- Can I use regular milk instead of buttermilk?
You can, but you will lose some tenderness. For a quick substitute, add 1 tablespoon of lemon juice or white vinegar to a cup of milk and let it sit for 5 minutes before using. - Do I need a cast iron skillet?
While cast iron is best for the crust, you can use a 9-inch square metal baking pan. Preheat it the same way, but keep a close eye on it as metal pans heat differently than heavy iron. - Is this recipe gluten-free?
Yes, this version uses 100% cornmeal and no wheat flour. Just ensure your cornmeal and baking powder are certified gluten-free if you have a severe allergy.
Nutrition
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 480mg
- Total Carbohydrate: 30g
- Protein: 5g
Try More Recipes:
- Alton Brown Pork Chops Recipe
- Alton Brown Butternut Squash Risotto Recipe
- Alton Brown Steak Au Poivre Recipe
Alton Brown Skillet Cornbread Recipe
Description
A scientifically perfected cornbread that is savory, moist, and 100% cornmeal (no wheat flour), enriched with cream-style corn for texture.
Ingredients
Instructions
- Preheat oven to 425°F with a 10-inch cast-iron skillet inside.
- Whisk cornmeal, salt, sugar, baking powder, and soda.
- Whisk eggs, buttermilk, cream corn, and 2 tbsp fat.
- Combine wet and dry ingredients gently.
- Add 2 tbsp oil to the hot skillet; swirl to coat.
- Pour batter into skillet.
- Bake for 20–25 minutes until golden.
- Cool slightly before slicing.
Notes
- Preheating the cast-iron skillet is the most critical step; pouring the batter into the screaming hot pan creates an instant crust on the bottom and sides that prevents sticking and adds crunch.
- Using cream-style corn adds moisture and sweetness naturally, replacing the need for excessive oil or sugar while reinforcing the corn flavor.
- This is a “gluten-free friendly” recipe as written (assuming your cornmeal is certified GF), since it relies entirely on cornmeal rather than a mix of flour and meal.
