Homemade Cornbread

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 3 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups fine-ground yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tbsp plus 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt

Make the Cornbread Batter

First, place a 10-inch cast-iron skillet in your oven and preheat it to 400 F.

Next, brown the butter. Melt the butter in a small saucepan over medium heat. Let it cook, swirling the pan occasionally, until it foams up and you see little brown bits forming at the bottom. It should smell nutty. Set it aside to cool slightly.

In a large bowl, whisk the eggs. Then, whisk in the buttermilk and the slightly cooled brown butter.

In a separate medium bowl, whisk together the cornmeal, all-purpose flour, both sugars, baking powder, baking soda, and kosher salt.

Pour the dry ingredients into the wet ingredients and fold with a spatula until everything is just combined. Be careful not to overmix the batter; a few small lumps are fine.

Bake the Cornbread

Carefully remove the hot skillet from the oven. Add a small pat of butter to the skillet and swirl it around to coat the bottom and sides.

Pour the cornbread batter into the hot skillet and spread it into an even layer.

Bake for ~25-28 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Let it cool in the skillet for a few minutes before slicing and serving warm.

Homemade Cornbread

The key to this cornbread is baking it in a preheated cast-iron skillet, which creates a super crispy, golden-brown crust. The batter itself is simple and comes together in minutes, using browned butter for a nutty flavor and buttermilk for a tender, moist crumb. It’s a classic skillet cornbread that’s slightly sweet and has a texture that’s right between cakey and crumbly.

Prep Time15 minutes mins

Cook Time28 minutes mins

Cooling Time5 minutes mins

Total Time48 minutes mins

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Ingredients

• ▢ 1/2 cup unsalted butter 1 stick
• ▢ 3 large eggs
• ▢ 1 1/2 cups buttermilk
• ▢ 1 1/2 cups fine-ground yellow cornmeal
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 1/4 cup light brown sugar packed
• ▢ 2 tbsp plus 1 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1 1/2 tsp kosher salt

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Instructions

• Preheat oven to 400°F with 10-inch cast-iron skillet inside.
• Brown butter in saucepan over medium heat until nutty and golden; set aside to cool.
• Whisk eggs in large bowl, then mix in buttermilk and cooled brown butter.
• Whisk together cornmeal, flour, both sugars, baking powder, baking soda, and salt in separate bowl.
• Fold dry ingredients into wet ingredients until just combined.
• Remove hot skillet from oven, coat with butter.
• Pour batter into skillet, spread evenly.
• Bake 25-28 minutes until golden brown and toothpick comes out clean.
• Cool 5 minutes before serving.

Notes

A few small lumps in batter are fine; avoid overmixing.

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