How to make Southern Cast Iron Skillet Cornbread

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and provides a similar texture.

Preheat the oven to 400°F (204°C).

Place a 10-inch round cast iron skillet in the oven to heat.

In a medium-sized bowl, combine 2 cups of yellow cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 2 tablespoons of sugar, and 1 1/2 teaspoons of salt. Stir well to incorporate all dry ingredients.

In a separate medium-sized bowl, add 1 1/4 cups of buttermilk at room temperature, 1 1/2 sticks of melted salted butter, and 2 large eggs at room temperature. Whisk together until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined to make the cornbread batter.

Remove the hot cast iron skillet from the oven and spread salted butter along the bottom and sides of the skillet.

Pour the prepared cornbread batter into the skillet, using a spatula to help get all the batter in. Shake the skillet slightly to even out the batter.

Place the skillet back in the preheated oven and bake for 20 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean.

Spread salted butter on top of the cornbread after removing it from the oven. Let it rest for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens