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Cast Iron Skillet Cornbread

A freshly baked, golden brown Cast Iron Skillet Cornbread with one slice cut out, sitting on a wooden table.
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A straightforward recipe for making moist cornbread with a crispy, golden crust using a preheated cast iron skillet.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweet or savory)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted, plus 2 tablespoons for the skillet
  • 2 large eggs, lightly beaten
  • 1/4 cup vegetable oil (optional, for extra moisture)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, 1/2 cup of melted butter, and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix the batter.
  5. Carefully remove the hot skillet from the oven using oven mitts. Add the remaining 2 tablespoons of butter to the hot skillet. The butter should melt quickly and sizzle. Swirl the pan to coat the bottom and sides evenly.
  6. Pour the cornbread batter immediately into the hot, buttered skillet. The batter should sizzle when it hits the hot pan.
  7. Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool in the skillet for 5 minutes before slicing and serving directly from the pan.

Notes

  • For a crispier crust, use only 2 tablespoons of butter in the hot pan instead of adding extra oil to the batter.
  • If you prefer a savory cornbread, omit the sugar entirely.
  • For a richer flavor, substitute half of the buttermilk with heavy cream.

Nutrition

Find it online: https://magazinemeal.com/cast-iron-skillet-cornbread-recipe/