Description
This cornbread is crispy on the outside and tender on the inside, perfect for serving warm.
Ingredients
Scale
- 1 cup yellow cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup full-fat buttermilk, room temperature
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 1 tablespoon unsalted butter, for the skillet
Instructions
- Preheat the oven to 400℉ (200℃). Place a 9-inch cast-iron skillet inside the oven while it heats so the pan becomes very hot.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined and free of lumps.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until the mixture looks smooth and fully blended.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Stop mixing as soon as no dry streaks remain.
- Carefully remove the hot skillet from the oven using oven mitts. Add 1 tablespoon of butter to the pan and swirl until fully melted, coating the bottom and slightly up the sides.
- Immediately pour the batter into the hot skillet. A soft sizzle should occur as the batter hits the pan. Spread the batter evenly with a spatula.
- 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.
- Remove the skillet from the oven and allow the cornbread to rest for at least 10 minutes. Cut into 8 wedges and serve warm.
Notes
- Resting helps the structure set, making clean slices easier.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg