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Classic Buttermilk Cast Iron Skillet Cornbread

Close-up of golden brown Cast Iron Skillet Cornbread baked in a black skillet with one slice already cut out.
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Follow these steps to bake moist buttermilk cornbread with a signature crispy, golden crust using a preheated cast iron skillet.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (adjust for sweetness)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil, plus 2 tablespoons for the skillet
  • 1 large egg
  • 1/4 cup melted unsalted butter

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place a 10-inch cast iron skillet inside 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 medium bowl, whisk together the buttermilk, 1/4 cup vegetable oil, egg, and melted butter until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix 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 vegetable oil to the hot skillet and swirl to coat the bottom and sides completely. The oil should shimmer slightly.
  6. Pour the batter immediately into the hot, oiled skillet. The batter should sizzle when it hits the hot oil.
  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 skillet.

Notes

  • For a crispier crust, use bacon grease instead of vegetable oil in the hot skillet.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Add 1/2 cup shredded sharp cheddar cheese and 1 finely diced jalapeño to the batter for a savory variation.

Nutrition

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