Experience the comforting flavors of homemade cornbread with this classic Cast-Iron Cornbread recipe.
Baked to golden perfection in a cast-iron skillet, this cornbread boasts a crispy crust and a moist, tender interior.
Whether served as a side dish with chili or enjoyed on its own with a drizzle of honey, this versatile cornbread is a beloved staple in Southern cuisine.
With simple ingredients and easy preparation, you can whip up a batch of this delicious cornbread to enjoy with family and friends any day of the week.
Ingredients
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs
For Greasing the Skillet:
- 2 tablespoons unsalted butter, melted
Instructions
Preheat Oven and Prepare Skillet: Preheat the oven to 425°F (220°C) and place a 10-inch cast-iron skillet in the oven to preheat.
Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until well combined.
Combine Wet Ingredients: In a separate bowl, mix together the buttermilk, milk, melted butter, sugar, and eggs until smooth.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined.
Be careful not to overmix.
Grease the Skillet: Carefully remove the preheated skillet from the oven and brush the bottom and sides with melted butter to prevent sticking.
Bake the Cornbread: Pour the cornbread batter into the greased skillet and spread it out evenly.
Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool in the skillet for a few minutes before slicing and serving.
Enjoy warm with your favorite toppings or alongside your favorite Southern dishes.
Nutritional Facts
Per Serving (1 Slice, based on 8 servings):
- Calories: 240
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 380mg
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 6g
FAQs
1. Can I use a different type of skillet to bake the cornbread?
While cast-iron skillets are traditional for making cornbread, you can use a different oven-safe skillet or baking dish if needed.
Just be sure to adjust the baking time as necessary.
2. Can I make this cornbread without buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk.
Let it sit for a few minutes before using.
3. Can I add corn kernels or jalapenos to the cornbread batter for extra flavor?
Yes, you can customize the cornbread by adding ingredients like corn kernels, diced jalapenos, or shredded cheese to the batter before baking.
4. How should I store leftover cornbread?
Store leftover cornbread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
Reheat slices in the microwave or oven before serving.
5. Can I make this cornbread ahead of time and reheat it later?
Yes, you can bake the cornbread ahead of time and reheat it in the oven at 350°F (175°C) for about 10 minutes before serving to restore its warmth and crispiness.