This classic skillet cornbread is crispy on the outside and moist on the inside. Perfect as a side dish for any meal.
Preparation time
15min
Cooking time
25min
Ingredients
8 Servings
- 120 g all-purpose flour
- 10 g baking powder
- 5 g baking soda
- 60 g butter
- 480 ml buttermilk
- 240 g cornmeal
- 2 eggs
- 5 g salt
- 50 g sugar
Directions
Step 1
Preheat the oven to 220°C (425°F).
Step 2
Place a cast iron skillet in the oven to heat.
Step 3
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 4
In another bowl, whisk together the buttermilk and eggs.
Step 5
Stir the wet ingredients into the dry ingredients until just combined.
Step 6
Carefully remove the hot skillet from the oven and add the melted butter, swirling to coat the pan.
Step 7
Pour the batter into the skillet and spread it evenly.
Step 8
Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
Step 9
Allow the cornbread to cool slightly before serving.