Cast Iron Skillet Cornbread with Buttermilk (Buttery Crispy Edges!)

Name: Cast Iron Skillet Cornbread with Buttermilk (Buttery Crispy Edges!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tbsp Unsalted Butter (2 tablespoons unsalted butter (28g) + ½ cup unsalted butter (melted (113g / 1 stick))); 1 cup Cornmeal (1 cup yellow cornmeal (152g)); 1 cup All-Purpose Flour (1 cup + 2 tablespoons all-purpose flour (135g)); ½ cup Granulated Sugar (½ cup granulated sugar (100g)); 1 tbsp Baking Powder (1 tablespoon baking powder (14g)); 1 tsp Kosher Salt (1 teaspoon kosher salt (3g Diamond Crystal)); 1 cup Buttermilk (1 cup buttermilk (240ml)); 2 pieces Egg (2 large eggs); 1 tbsp Butter (1-2 tablespoons butter for topping — up to 2)

Cast Iron Skillet Cornbread with Buttermilk (Buttery Crispy Edges!) - Side Dish (American)

30 minAmerican

Servings8

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Vegetarian
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Steps

1Preheat oven to 400°F. Place 2 tablespoons of butter in a 10-inch cast iron skillet and put it in the oven while it preheats.
2Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3In a separate bowl, whisk together the buttermilk, eggs, and melted butter until combined.
4Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few lumps are perfectly fine!
5Carefully remove the hot skillet from the oven. Swirl the melted butter to coat the bottom and sides of the pan.
6Pour the batter into the hot skillet and spread it evenly.
7Bake for 15-20 minutes until golden on top and a toothpick inserted in the center comes out clean, or the internal temperature reaches 200-210°F.
8Brush the top with melted butter. Let cool for 5 minutes before slicing into wedges. Serve warm with whipped honey butter.