Golden Skillet Cornbread: A Complete Thanksgiving Recipe

Golden Skillet Cornbread ingredients and timing

Cornbread is a familiar American holiday side, especially in Southern-style menus, but it is not universal. YouGov polling shows clear regional variation in Thanksgiving foods, so this skillet version is best presented as a popular regional bread rather than a nationwide requirement. ^[4]

Yield: 8 wedges. Prep time: 15 minutes. Cook time: 22 minutes. Total time: 37 minutes. Ingredients: 1 cup (140 g) fine or medium yellow cornmeal; 1 cup (125 g) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon fine salt; 2 large eggs; 1 1/4 cups buttermilk; 5 tablespoons unsalted butter, divided; 2 tablespoons honey; and 1 tablespoon neutral oil. ^{[1] [3]}

How to make golden skillet cornbread

1. Put a 10-inch cast-iron skillet in the oven and heat to 425°F. 2. Whisk the cornmeal, flour, baking powder, baking soda and salt. 3. Melt 4 tablespoons butter; cool for 3 minutes, then whisk with the eggs, buttermilk and honey. Fold wet ingredients into dry just until no flour remains. 4. Carefully remove the skillet, add the oil and remaining tablespoon butter, and swirl. Scrape in the batter. 5. Bake 18 to 22 minutes, until deeply golden and a tester comes out clean. Rest 10 minutes before cutting. ^{[1] [3]}

Make-ahead, storage and substitutions

Bake it up to one day ahead, cool completely and cover at room temperature; warm the wedges for 8 minutes in a 325°F oven. Refrigerate leftovers within two hours when served with perishable toppings, then use within four days. For a less sweet loaf, omit the honey. For a jalapeño-cheddar variation, fold in 1 seeded minced jalapeño and 3/4 cup grated sharp cheddar. ^{[2] [3]}