Description
A classic Southern cornbread with a golden crust and moist interior, baked in a cast iron skillet for the ultimate comfort food experience.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups buttermilk
- 1/4 cup melted butter (plus more for skillet)
- 2 large eggs
Instructions
- Preheat oven to 425°F (220°C) and place a cast iron skillet inside to heat.
- In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, whisk the buttermilk, melted butter, and eggs until combined.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Carefully remove hot skillet from oven and coat with butter or oil.
- Pour the batter into the skillet and spread evenly.
- Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
- Add chopped jalapeños and shredded cheddar for a spicy variation.
- Mix in corn kernels or diced green onions for extra texture.
- Use bacon drippings instead of butter for a richer crust.
- Add 1 tbsp sugar or honey for a slightly sweet, Northern-style version.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: Southern
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg