Skillet Cornbread
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Traditional buttermilk cornbread baked in a cast iron skillet with a crispy bottom crust and a buttery soft interior!
- 1–1/4 cups medium ground yellow cornmeal
- 1/4 cup + 1 TBL granulated sugar
- 3/4 cup flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/3 cup whole milk
- 1 cup buttermilk
- 2 eggs – lightly beaten
- 1 stick unsalted butter – melted and divided
- Preheat the oven to 425
- Melt a stick of butter on low heat and lightly beat the eggs in a small bowl
- Preheat a 9″ cast iron skillet in the oven while you make the batter, about 10-15 minutes
- Whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a large bowl, then whisk in the milk, buttermilk and eggs
- Whisk in almost all the melted butter, reserving 1 tablespoon
- Carefully remove the hot skillet from the oven and grease with the remaining melted butter
- Carefully pour the batter into the skillet and place it in the center of the oven
- Turn the heat down to 375 and bake until the center is firm and a toothpick inserted into the center comes out clean, about 20-30 minutes
- Remove and cool for 10-15 minutes on a rack and the cornbread will pull away from the sides of the skillet
- Use a spatula to transfer the cornbread from the skillet onto a cutting board and slice it into 6-8 pieces