Moist, crumbly, and slightly sweet cornbread with a crunchy crust.
Course Bread
Cuisine American
Keyword skillet cornbread
Prep Time 10minutes
Cook Time 18minutes
Total Time 28minutes
Servings 8slices
Calories 260kcal
Author Heather
Ingredients
1 1/4cupsground cornmeal
3/4cupall purpose flour
2tablespoonswhite sugar
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
1cupbuttermilk
6tablespoonsunsalted buttermelted
2large eggs
Instructions
Preheat oven to 425 degrees. Place skillet in the preheating oven to warm up while you mix your batter.
In a large bowl, whisk together all of the dry ingredients - cornmeal, flour, sugar, baking powder, baking soda, and salt.
Add the buttermilk, melted butter, and eggs to the dry ingredients until just combined. Let the batter sit for 5 minutes in the bowl.
Remove the hot skillet from the oven and coat the bottom and sides with butter (you can also use a cooking spray or oil, but butter will provide the best flavor).
Pour your batter into the hot skillet and place back in the oven. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean or with a few crumbs. Edges should be browned and top should have a light brown color. Allow cool for 10 minutes before serving.
Optionally, brush the top with more melted butter before serving.
Notes
If you do not have a cast iron skillet, this can me made in a 9 inch round pie pan. Baking time may need to be adjusted.