Description
A fast, forgiving, and crispy-bottomed cast iron skillet cornbread that is perfect for busy weeknights. It requires minimal effort, uses simple pantry ingredients, and pairs well with chili, BBQ, or soup.
Ingredients
Scale
- 1 cup (140g) yellow cornmeal (medium grind)
- ½ cup (65g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt (kosher or table)
- 2 tablespoons sugar
- 2 large eggs
- 1 cup (240ml) buttermilk
- ¼ cup (55g) melted butter
- 1 tablespoon extra butter or oil (for the skillet)
Instructions
- Preheat oven to 425°F (220°C). Place an empty 10-inch cast iron skillet in the oven to heat up for 10-15 minutes.
- In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until combined.
- In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is moistened. Do not overmix; the batter should remain lumpy.
- Carefully remove the hot skillet from the oven. Add the tablespoon of butter or oil to the hot skillet and swirl to coat the bottom and sides.
- Pour the batter into the hot skillet. It will sizzle immediately.
- Bake for 20-25 minutes, or until the top is golden brown, the edges pull away from the skillet, and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 5-10 minutes before slicing into wedges and serving.
Notes
Ensure the skillet is preheated with the oven to create a crispy crust. Do not overmix the batter to avoid a dense texture. If you don’t have buttermilk, substitute with milk plus 1 tablespoon of vinegar or lemon juice. For a gluten-free version, swap all-purpose flour for a 1:1 gluten-free baking flour.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 180
- Sugar: 4
- Sodium: 320
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: cornbread, cast iron skillet, easy dinner, weeknight meals, side dish, gluten-free option, buttermilk cornbread, crispy cornbread