Cast-Iron Skillet Cornbread
Sweet cornbread is common in the South. If you prefer your cornbread savory, just eliminate the sugar. You can also mince two jalapeños and add them to the mix if you like it spicy.
Serves: 8Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 2 cups yellow cornmeal
- 1 tsp. kosher salt
- ¼ cup sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1½ cups buttermilk
- 2 large eggs
- 2 Tbsp. vegetable oil
- Place a skillet in the middle of the oven and preheat to 425°F. In a bowl combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together until well combined.
- In a large bowl whisk together the buttermilk and eggs. Once the yolks are completely incorporated, pour the dry ingredients into the wet ingredients. Stir gently to combine. Add more buttermilk if necessary to get a pourable consistency.
- Add the vegetable oil to the skillet and swirl to coat the bottom and sides. Pour the batter into the skillet. You should hear the batter sizzle.
- Bake for 20 minutes. If you press gently in the middle of the cornbread it should spring back. Let it cool in the skillet for 10 minutes before serving.