Homemade cornbread made in a cast iron skillet with the perfect crust and pillowy center
- 1 cup cornmeal (I used Bob’s Red Mill Stoneground 100% Whole Grain -Medium Grind)
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup butter, melted/cooled + 3 tbsp stick for cast iron and to melt on top
- Preheat oven to 375 degrees & place cast iron inside to preheat
- In a medium mixing bowl, combine all the dry ingredients: cornmeal, flour, sugar, baking powder + soda, and salt. Mix and set aside.
- In a separate mixing bowl, whisk together the wet ingredients: buttermilk, eggs, and 1/2 cup melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until they are combined.
- Using oven mitts, remove the hot cast iron from the oven. Using the stick of butter, coat the inside of the cast iron in the butter and set aside the extra butter that you don’t use. Pour the batter into the cast iron skillet and place in oven for 20-25 minutes, until a toothpick can be inserted and cleanly removed.
- Optional: Once the cornbread is finished you can remove the cornbread and use the left over butter to spread on top then broil on low for 1 minute to achieve the golden brown top.
- Slice and enjoy!
- Preheat cast iron in the oven
- Category: Baking