Vegetables & Sides

Buttermilk Skillet Cornbread

Name: Buttermilk Skillet Cornbread
Total time: 35 min
Yield: 8 servings
Cuisine: Vegetables & Sides
Ingredients: 1.25 cups yellow cornmeal; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp kosher salt; 1.25 cups buttermilk; 2 large eggs; 6 tbsp unsalted butter, melted, plus 1 tbsp for the skillet

Golden, tender cornbread with crackly buttered edges baked in a sizzling cast-iron skillet.

35 minutes

Serves 8

Side

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Place a 10-inch cast-iron skillet in the oven and preheat to 425 F so the pan gets screaming hot.

2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3
In a second bowl, whisk the buttermilk, eggs, and 6 tablespoons melted butter until smooth. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine and overmixing toughens the crumb.
4
Carefully remove the hot skillet, add the remaining 1 tablespoon butter, and swirl to coat the bottom and sides until it sizzles. Pour in the batter; it should hiss on contact.
5
Bake for 18 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
6
Let cool in the pan for 5 minutes, then turn out or slice into wedges and serve warm with butter.

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