Prepare to transform your kitchen into a Southern comfort haven with the most irresistible Cast Iron Skillet Buttermilk Cornbread you've ever tasted! This isn't just another cornbread recipe – this is a golden, crispy-edged, melt-in-your-mouth masterpiece that will have your family and friends begging for seconds. By using a blazing hot cast iron skillet and a few simple techniques, you'll create a cornbread so perfect, it'll make your grandmother's recipe look like amateur hour.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast iron skillet in the oven while it preheats to ensure the skillet gets hot and creates a crispy crust.
- In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until thoroughly combined and no lumps remain.
- In a separate medium bowl, whisk the buttermilk and eggs together until well blended. Add the melted butter and mix thoroughly.
- Carefully remove the hot cast iron skillet from the oven using thick oven mitts. Add 2 tablespoons of additional butter to the skillet, swirling to coat the bottom and sides completely.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some small lumps are acceptable.
- Immediately pour the batter into the hot, buttered cast iron skillet. The batter should sizzle when it hits the hot pan, which helps create a crispy exterior.
- 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.
- Remove the skillet from the oven and let the cornbread cool in the pan for 10 minutes. The residual heat will continue to cook the bottom and create a crispy crust.
- Carefully run a knife around the edges of the cornbread and invert onto a cutting board or serving plate. Slice into wedges and serve warm.
Tips
- Hot Skillet Secret: Preheating your cast iron skillet is crucial for achieving that signature crispy, golden crust. The sizzle when the batter hits the pan is your guarantee of textural perfection.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cornbread instead of a tender crumb.
- Buttermilk Magic: Use full-fat buttermilk for the richest flavor and most tender texture. If you're out, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
- Butter is Better: The additional butter in the hot skillet not only prevents sticking but adds incredible flavor and helps create that coveted crispy exterior.
- Serve Warm: Cornbread is best enjoyed fresh from the oven. If you need to reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes to restore its fresh-baked glory.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
