This moist, textured cornbread with crisp edges is a southern comfort food staple!
- 1/2 teaspoon unsalted butter, for greasing skillet
- 2 cups yellow cornmeal
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups buttermilk
- 2 large eggs
- 5 tablespoons unsalted butter, melted and cooled
- Preheat your oven to 375 degrees F. Grease bottom and sides of a 10-inch cast iron skillet with 1/2 teaspoon butter (use more if needed).
- Place the skillet in the oven (during preheating) to heat up while you’re preparing the batter.
- Whisk together cornmeal, baking soda, salt and baking powder in a large mixing bowl.
- In a separate medium bowl, whisk buttermilk, eggs and melted butter until combined.
- Pour wet mixture into dry mixture and stir until just combined (do not over-mix).
- Using oven mitts, carefully remove hot skillet from oven. Pour batter into skillet (you should hear it sizzle).
- Using oven mitts, carefully return hot skillet to oven and bake for 20 minutes, or until edges are browned and a toothpick inserted in the center is removed clean.
- Optional: if additional browning is desired on top, broil on high for 1 to 2 minutes.
- Cool 15 to 20 minutes before slicing.
- 1 tablespoon granulated sugar can be added to dry ingredients.
- If you don’t have buttermilk, you can substitute by pouring 2 tablespoons of white vinegar OR 2 tablespoons lemon juice in a large liquid measuring cup with at least a 2-cup capacity. Add enough milk to fill to the 2-cup mark. Stir and allow to stand for 5 minutes before using.
- Bacon drippings can be used in place of butter.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: skillet cornbread, cast iron skillet cornbread