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Ingredients
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- 1 tablespoon butter or bacon grease (for greasing the skillet)
- 5 tablespoons butter (melted)
- ¾ cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk (shaken)
- 2 large eggs
Instructions
- Preheat the oven to 425°F and place a 10-inch cast iron skillet inside to heat.
- Melt 1 tablespoon of butter or bacon grease in the heated skillet.
- In a small bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
- In a larger bowl, mix buttermilk, eggs, and melted butter until blended.
- Gradually combine the dry ingredients into the wet mixture, stirring until just combined.
- Pour the batter into the hot skillet, ensuring a sear along the edges.
- Bake for 18-24 minutes until golden brown and a toothpick comes out clean.
- Cool for about 10 minutes before serving.
Notes
Ensure the skillet is properly heated before adding the batter to achieve a perfect crust.
Freshly shaken buttermilk enhances flavor and texture.
Avoid overmixing to keep the cornbread light and fluffy.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 230
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 75