30 minutes
A traditional Southern-style cornbread baked in a cast-iron skillet, giving it a deliciously crispy crust with a soft, fluffy center.
Yellow Cornmeal, none
cups
All Purpose Flour, none
cups
Baking Powder, none
teaspoons
Salt, none
teaspoons
Eggs, beaten
each
Buttermilk, none
cups
Unsalted Butter, melted
tablespoons
1. Preheat and Prepare Skillet
Preheat your oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to heat up while you make the batter.
2. Mix Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt.
3. Add Wet Ingredients
In a separate bowl, beat the eggs and then mix in the buttermilk and melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Bake the Cornbread
Remove the hot skillet from the oven and pour the batter into it. Smooth the top with a spatula and return the skillet to the oven. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Place your cast-iron skillet in the oven as it preheats to 425°F to ensure a beautifully crisp crust.
Add butter to the preheated skillet for a golden, buttery crust and to prevent sticking.
Opt for stone-ground cornmeal for better texture and flavor.
Use buttermilk for its acid content that reacts with baking soda, creating a light and tender crumb.
Mix just until the dry ingredients are moistened to avoid a dense bread.
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