This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve the iconic crispy bottom. This one bowl recipe is incredibly versatile and is a great base recipe to create endless variations!
INGREDIENTS
140 grams (10 tablespoons) unsalted butter, divided
240 grams (2 cups) cornmeal (good quality stone ground cornmeal preferred)
60 grams (½ cup) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¾ teaspoons kosher salt
25 grams (2 tablespoons) granulated sugar
360 grams (1 ½ cups, 360 milliliters) buttermilk, room temperature*
2 large eggs, room temperature
INSTRUCTIONS
PREP
Position an oven rack to the center position and place a well seasoned 10 inch or 12 inch (25 or 30 cm) cast iron skillet inside. Preheat the oven to 450°F/230°C. (Preheating the skillet helps create cornbread with a crispy bottom.)
MAKE THE CORNBREAD
While the oven and cast iron skillet preheat, melt the butter (140 grams/ 10 tablespoons) in a saucepan on the stove or slowly in the microwave. Once completely melted, set aside about 2 tablespoons to use to grease the skillet. The remaining butter will be used in the batter. Set both aside to cool slightly.
In a large mixing bowl, add the cornmeal (240 grams/ 2 cups), all-purpose flour (60 grams/ ½ cup), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (1 ¾ teaspoons), and sugar (25 grams/ 2 tablespoons). Whisk together until combined.
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