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Crispy-Edged Cast-Iron Skillet Cornbread

Ingredients · Serves 10 · Prep 10 min · Total 50 min

  • Dry
  • 1 ½ cups yellow cornmeal, medium grind (210 g)
  • ½ cup all-purpose flour, spooned and leveled (63 g)
  • 1 tbsp granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • Wet
  • 1 ½ cups buttermilk, 360 ml
  • 2 large eggs
  • ⅓ cup unsalted butter, 70 g
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Crispy-Edged Cast-Iron Skillet Cornbread

Steps

  1. Put the butter in a 12-inch cast-iron skillet and set it on the middle rack. Heat the oven to 425°F (220°C) with the skillet inside until the butter melts and foams. Watch that it does not burn.
  2. Meanwhile, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In another bowl, whisk the buttermilk and eggs.
  4. Using oven mitts, take out the hot skillet. Pour most of the melted butter into the buttermilk mixture, leaving a thin coat in the pan, and whisk it in.
  5. Pour the wet mixture into the dry and stir with a spatula just until combined. A few lumps are fine.
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Crispy-Edged Cast-Iron Skillet Cornbread

Steps, continued

  1. Scrape the batter into the hot skillet. It should sizzle around the edges.
  2. Bake until golden, the center springs back when pressed and a toothpick comes out clean.
  3. Let the cornbread rest in the skillet before cutting into wedges.