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Classic Cast Iron Skillet Cornbread

Prep time: 10 mins | Cook time: 22 mins | Total time: 32 mins Servings: 8 slices | Yield: One 10-inch skillet loaf | Calories: ~240 kcal per serving
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Ingredients Method Notes

Ingredients
  

  • Dry Ingredients:
  • 1 cup 140g yellow cornmeal
  • 1 cup 120g all-purpose flour
  • 2 tbsp 25g granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • Wet Ingredients & Pan Prep:
  • 1 cup 240ml buttermilk, room temperature
  • 2 large eggs room temperature
  • 1/4 cup 56g unsalted butter, melted and cooled slightly (for batter)
  • 2 tbsp 28g unsalted butter (for sizzling skillet)

Method
 

  1. Preheat: Place a 10-inch cast-iron skillet into the oven and preheat to 400°F (200°C).
  2. Mix Dry: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet: In a measuring cup, whisk together buttermilk, 2 eggs, and 1/4 cup melted butter.
  4. Combine: Pour wet ingredients into dry and stir until just combined. Let batter rest 10 minutes.
  5. Sizzle & Bake: Remove hot skillet from oven. Melt 2 tbsp butter in the pan until foaming. Pour batter in immediately. Bake 20–25 minutes until golden brown. Serve warm.

Notes

Letting the batter rest hydrates the cornmeal, preventing a dry or gritty crumb.
Keep an eye on the skillet butter so it browns slightly without burning before pouring in the batter.
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