A classic Southern dish celebrated for its rich flavor, tender crumb, and delightful texture. Buttermilk enhances the taste and gives the cornbread its signature moistness.
Ingredients
Scale:
1 cup cornmeal (preferably medium grind)
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (preferably whole)
2 large eggs
1/4 cup unsalted butter, melted (plus extra for greasing)
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside while it heats.
In a large mixing bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
In another bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter until fully combined.
Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula until just combined.
Carefully remove the hot skillet from the oven. Add a tablespoon of butter to the skillet and swirl it around until it melts.
Pour the cornbread batter into the hot skillet. It should sizzle when it hits the pan.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the skillet from the oven and let it cool for about 5 minutes.
