Cast-Iron Skillet Cornbread
Crackly-edged, tender cornbread baked in a hot cast-iron skillet — the Southern side that goes with everything.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar (optional)
- 1 cup buttermilk
- 2 eggs
- 1/3 cup melted butter, plus more for the skillet
Method
- Heat the oven to 425°F with a buttered 10-inch cast-iron skillet inside.
- Whisk the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl whisk the buttermilk, eggs, and melted butter; stir into the dry ingredients until just combined.
- Pour into the hot skillet and bake 20–22 minutes until golden and set.
- Cool slightly and cut into wedges.
Getting the skillet screaming-hot first is the secret to the crisp crust.