Skillet Buttermilk Cornbread

Name: Skillet Buttermilk Cornbread
Total time: 35 min
Yield: 8 servings
Ingredients: 1 1/2 cups yellow cornmeal; 1 cup all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 2 cups buttermilk; 2 eggs; 6 tbsp butter

Sides & Salads Freezer Friendly

Baked in a preheated cast iron pan so the bottom and edges fry crisp in butter while the middle stays tender. Barely sweet, the way cornbread meant for chili should be.

Course: Sides & Salads
Time: 35 min
Servings: 8

Cooking Notes

Preheat the cast-iron skillet with the oven. Pouring batter into a genuinely hot, buttered pan is what creates the crisp bottom and browned edge.
Mix the wet and dry ingredients only until combined. Overworking the batter develops gluten and makes the crumb tougher than cornbread should be.
Turn the cornbread out of the skillet after a short rest so the bottom does not steam against the pan and lose its crust.

Recipe Card

Skillet Buttermilk Cornbread

By Gabriella

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Category: Sides & Salads
Total Time: 35 min
Difficulty: Easy

Servings: 8

Ingredients

1 1/2 cups yellow cornmeal
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
6 tbsp butter

Instructions

1
Put a 10-inch cast iron skillet in the oven and heat both to 425°F, giving the pan a full fifteen minutes to get properly hot.
2
Whisk the cornmeal, flour, sugar, baking powder, soda, and salt together in a large bowl.
3
Beat the buttermilk and eggs together, then pour them into the dry ingredients and stir only until the last streaks of flour disappear.
4
Drop the butter into the hot skillet, swirl it until it foams and smells nutty, and pour most of it into the batter before adding the batter back to the pan.
5
Bake for twenty to twenty-five minutes until the top is golden and springy, then turn it out of the pan so the crust stays crisp.