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A cast iron skillet of golden cornbread cut into squares, with one square lifted onto a plate and butter melting on top

Buttermilk Cornbread

A savory-leaning buttermilk cornbread baked in a hot cast iron skillet for crisp golden edges and a moist, tender crumb.
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Prep Time 10 minutes
Cook Time 22 minutes
Rest Time 5 minutes
Total Time 37 minutes
Servings: 9 people
Course: Side Dish
Cuisine: American, Southern-style
Calories: 210
Ingredients Method Notes

Ingredients
  

  • - 1 cup 140g yellow cornmeal, medium grind
  • - 1 cup 125g all-purpose flour
  • - 1/4 cup 50g granulated sugar
  • - 1 tablespoon baking powder
  • - 1/2 teaspoon baking soda
  • - 3/4 teaspoon fine salt
  • - 1 cup 240ml buttermilk
  • - 2 large eggs
  • - 1/3 cup 75g unsalted butter, melted
  • - 1 tablespoon unsalted butter for the skillet

Method
 

  1. Preheat oven and an empty 10-inch cast iron skillet together to 425°F (220°C); let the skillet heat at least 10 minutes once the oven is up to temperature, until a drop of water sizzles on contact.
  2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.
  3. Whisk buttermilk, eggs, and melted butter in a separate bowl until smooth.
  4. Pour wet ingredients into dry and stir just until no dry streaks remain, about 10 to 15 strokes; a few small lumps are fine.
  5. Remove the hot skillet from the oven, swirl in the remaining tablespoon of butter until it sizzles, then pour in the batter, which should sizzle on contact.
  6. Bake 20 to 22 minutes, until golden on top, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean.
  7. Rest in the skillet 5 minutes before slicing into 9 squares.

Notes

No halal-restricted ingredients are used in this recipe. Stores at room temperature up to 2 days, refrigerated up to a week, or frozen (wrapped well) up to 3 months. Dry ingredients can be mixed a day ahead; combine with wet ingredients only right before baking.