The perfect accompaniment to everything from chili and stew to pork chops and braised short ribs, our buttermilk cornbread is baked in a skillet to create the ultimate crunchy, buttery crust.
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 cups reduced fat buttermilk
- 1 large egg
- 6 tablespoons unsalted butter, melted and divided
- Prepare to bake—Preheat oven to 425°F. Place a carbon steel or cast-iron skillet in the oven.
- Mix the cornbread—In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, egg, and 3 tablespoons melted butter. Pour wet mixture over dry ingredients and stir with rubber spatula until just moist.
- Prep the pan—Remove skillet from oven and add remaining 3 tablespoons butter. Tilt pan to coat evenly and wait 1 to 2 minutes for butter to be heated through.
- Bake the cornbread—Working carefully, scoop the batter into the hot skillet. Spread with spatula to distribute evenly. Place in preheated oven and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cornbread cool for 5 minutes before slicing. Serve warm.
Turn day-old cornbread into everything from bread crumbs and croutons to fritters and French toast.
If you use cornmeal infrequently, stash it in the fridge or freezer to extend shelf life up to a year.