Buttermilk Cornbread
A moist, golden cornbread with crisp buttery edges from a sizzling-hot cast-iron skillet.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place a 9-inch cast-iron skillet in the oven and preheat to 400°F so the pan heats fully.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
- 3
In a separate bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth.
- 4
Pour the wet ingredients into the dry and fold gently with a spatula just until no streaks of flour remain; do not overmix or the cornbread will turn tough.
- 5
Carefully remove the hot skillet, add the remaining tablespoon of butter, and swirl to coat the bottom and sides. Pour in the batter; it should sizzle on contact.
- 6
Bake 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- 7
Cool in the pan 5 to 10 minutes, then cut into wedges or squares and serve warm with butter or honey.
Plan it in Listahan
Add Buttermilk Cornbread to your week, check it against your household's allergens, and build the shopping list automatically.