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Golden Skillet Cornbread

A golden brown cornbread loaf baked in a cast iron skillet, with a slice removed.
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A rustic, moist cornbread with a tender crumb and a slightly gritty texture, baked in a cast iron skillet for a perfect crust.

Ingredients

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  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1/4 cup unsalted butter, melted, plus more for skillet

Instructions

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to the skillet and swirl to coat the bottom and sides as it melts.
  6. Pour the cornbread batter into the hot, buttered skillet. The batter should sizzle.
  7. Bake for 20-25 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 a few minutes before slicing and serving.

Notes

  • For a sweeter cornbread, you can increase the sugar to 1/4 cup.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
  • Serve warm with butter, honey, or alongside your favorite chili or barbecue dishes.

Nutrition

Find it online: https://carlacooking.com/golden-cornbread-rustic-skillet-loaf/