A slice of warm cast iron skillet cornbread is the perfect addition to any meal. Using a cast iron skillet gives this tender cornbread a perfectly crunchy and buttery crust.
Preheat oven to 425 degrees Fahrenheit. Place a 10 inch cast iron skillet in the preheating oven to warm up while you mix your batter.
In a large bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Let the batter sit for 5 minutes in the bowl.
Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
Pour batter into the hot skillet and place back in the oven. Bake for about 18-20 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Notes
If you do not have a cast iron skillet, this can be made in a 9-inch round deep dish pie pan. Baking time may need to be adjusted.
Cornbread will keep for 1-2 days in a sealed container at room temperature or frozen for up to 3 months.