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.
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
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.
Like this recipe? Rate & comment below!