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Cornbread · Cast-Iron Skillet

Crispy-Edged Cast-Iron Skillet Cornbread

Batter poured into a sizzling buttered skillet bakes up with a crunchy, golden crust and a tender, savory middle. It is only lightly sweet, so it is perfect beside chili or greens.

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Prep
10 min
Cook
22 min
Total
50 min
Serves
10 · one 12-inch round
Level
Easy

Ingredients

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

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

Tip: In a 10-inch skillet the cornbread is thicker; add 3 to 5 minutes.

Tip: Stir in 1 cup shredded cheddar and a chopped jalapeño for a spicy version.

Storage: Wrap leftovers and keep at room temperature 2 days, or refrigerate up to 5. Rewarm slices in a skillet with a little butter.

Estimated nutrition per serving: 190 calories · protein 5 g · carbohydrates 25 g · fiber <1 g · sugars 4 g · fat 7 g (saturated 4 g) · sodium 380 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.