Description
This recipe yields moist, fluffy buttermilk cornbread baked in a cast iron skillet for a traditional Southern flavor.
Ingredients
Scale
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted, plus 2 tablespoons for greasing
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Place the 2 tablespoons of butter in a 10-inch cast iron skillet and set the skillet in the oven while it preheats.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In a separate medium bowl, whisk together the buttermilk and eggs.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan.
- Pour the batter into the hot skillet.
- Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the skillet for 5 minutes before slicing and serving.
Notes
- For a crispier crust, ensure the butter in the skillet is smoking hot when you pour in the batter.
- If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
- This cornbread pairs well with chili, soup, or barbecue.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 7
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 75