Cast iron skillet cornbread with a crunchy bottom from the hot butter poured in before the batter. Tender inside, crackly outside, slightly sweet, and essential with any bowl of chili.

Buttermilk Cornbread

Stephanie Sharpe

@steph

3 months ago

Cast iron skillet cornbread with a crunchy bottom from the hot butter poured in before the batter. Tender inside, crackly outside, slightly sweet, and essential with any bowl of chili.

Recipe

Ingredients

·1 cup yellow cornmeal

·1 cup all-purpose flour

·2 tsp baking powder

·1/2 tsp baking soda

·1 tsp salt

·2 tbsp sugar

·2 eggs

·1.5 cups buttermilk

·6 tbsp butter plus more for the skillet

Instructions

1.Preheat oven to 425°F with a cast iron skillet inside.

2.Whisk dry ingredients. Whisk wet ingredients separately.

3.Fold wet into dry until just combined.

4.Remove hot skillet from oven. Add a tablespoon of butter.

5.Pour in batter when butter is sizzling.

6.Bake 20-25 minutes until golden and a toothpick comes out clean.

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