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Golden buttermilk cornbread in a cast-iron skillet with one wedge cut out

Buttermilk Cornbread

Golden buttermilk cornbread baked in a preheated, buttered cast-iron skillet for crisp edges and a tender middle. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Bread, Side Dish
Cuisine American
Servings 8 wedges
Calories 268 kcal

Ingredients
  

  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup butter melted and cooled, for the batter
  • 2 tablespoons butter for the skillet; bacon grease is an alternative

Instructions
 

  • Preheat the oven to 400°F.
  • In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda, breaking up any clumps.
  • In a medium bowl, whisk together the egg, buttermilk and 1/4 cup melted and cooled butter.
  • Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
  • Preheat the cast-iron skillet in the oven for 5 to 10 minutes. Carefully remove it, add the remaining 2 tablespoons butter, and swirl to coat the bottom and sides.
  • Pour the batter into the skillet and smooth it with a spoon or spatula. Bake for 20 to 25 minutes, until golden on top and a toothpick inserted in the center comes out mostly clean. Do not overbake.
  • Serve warm.

Notes

Preheat the skillet and butter it before the batter goes in. Stir the batter just until combined.

Nutrition

Serving: 1servingCalories: 268kcalCarbohydrates: 37.9gProtein: 5.1gFat: 10.7gSodium: 382mgFiber: 1.2gSugar: 10.2g
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