Description
A classic, old-fashioned cornbread made with buttermilk and baked in a hot cast iron skillet for a golden crust and tender crumb. Savory, rustic, and perfect alongside soups, stews, or chili.
Ingredients
- 1 cup cornmeal (yellow, stone-ground if possible)
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup melted butter or bacon grease
Instructions
- Preheat oven to 425°F (220°C). Place a cast iron skillet or 9-inch baking pan in the oven to heat.
- In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, then mix in buttermilk and melted butter.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Carefully remove hot skillet from oven. Grease with a little butter or oil.
- Pour batter into hot skillet—it should sizzle slightly.
- Bake 20–25 minutes, until golden brown and a toothpick comes out clean.
- Cool a few minutes before slicing and serving warm.
Notes
- Add cheddar cheese or chopped jalapeños for a savory twist.
- Stir in honey or sugar for a slightly sweet cornbread.
- Mix in some whole wheat flour for a heartier version.
- For extra crisp crust, preheat oil in skillet before adding batter.
- Store leftovers at room temp for 2 days, in fridge up to 5 days, or freeze slices up to 2 months.
Nutrition
- Serving Size: 1 slice (1/8 of cornbread)
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
