This is my go to cornbread recipe I make for my Chicken and Cornbread Dressing along with chili and soup. It’s so easy, very light and moist! I always make cornbread in my cast iron skillet just like my precious Mama and Grandmas did. It just tastes better!
Pour batter in hot pan..it should sizzle.
See how the edges are raised? You want this!!!
I always put butter, or margarine, all over the top!
I couldn’t help myself!
Skillet Buttermilk Cornbread
- 1 cup cornmeal
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 eggs
- 1-1/2 to 1-3/4 cups buttermilk
- 4 Tablespoons butter
Heat oven to 425 degrees F. If using cast iron skillet, which you really need to, generously grease with oil and put in oven as it preheats. Being certain to check it often so it doesn’t start smoking. Melt butter in microwave safe measuring cup.
Add buttermilk to 1-3/4 cup line. Beat eggs in cup. Add baking soda and stir. In another bowl, whisk flour, cornmeal, baking powder and salt until combined. Stir into buttermilk mixture. You want the batter be somewhat thick, not runny at all, adding more buttermilk if needed. Take skillet out of oven and add batter. It should sizzle. Smooth the top and put back in oven cooking 18 to 25 minutes depending on pan size. Top with butter if desired. Enjoy!