SouthernVegetarianNut-free
Skillet Buttermilk Cornbread
Crisp, buttery edges from a screaming-hot cast-iron skillet, with a tender crumb inside.
- Prep
- 10 min
- Cook
- 22 min
- Serves
- 8
- Difficulty
- Easy
Ingredients
- 1½ cupsyellow cornmeal
- ½ cupall-purpose flour
- 1 tbspsugar, optional
- 2 tspbaking powder
- ½ tspbaking soda
- 1 tspsalt
- 1½ cupsbuttermilk
- 2large eggs
- 6 tbspbutter, melted, divided
Method
- Put a 10-inch cast-iron skillet in the oven and heat the oven to 425°F.
- Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
- In another bowl, whisk the buttermilk, eggs and 4 tbsp of the melted butter. Stir into the dry ingredients just until combined.
- Carefully take out the hot skillet, add the remaining 2 tbsp butter and swirl. Pour in the batter; it should sizzle.
- Bake 20–22 minutes, until golden and a toothpick comes out clean. Rest 5 minutes, then cut into wedges.
Allergens: milk, eggs, wheat.
Cooked this? Say thanks.
Tips go straight to OnlyFoods Test Kitchen.
More from OnlyFoods Test Kitchen
Southern 50 min
Buttermilk Southern Fried Chicken
Crackly, well-seasoned crust and juicy meat. The buttermilk soak does the work, so start it the night before.
Southern 60 min
Baked Mac and Cheese
The creamy, sliceable, golden-topped kind that shows up at every family gathering.
Southern 110 min
Collard Greens with Smoked Turkey
Slow-simmered, tender greens with smoky turkey and plenty of pot liquor for your cornbread.
Comments
Log in to join the conversation.
No comments yet — be the first.