Cornbread cooked in a skillet that is fluffy and moist—just like Nana used to! Serve with honey and butter.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 10-inch round cornbread |
Ingredients
- 1 ¼ cups stone-ground cornmeal
- ¾ cup all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 large eggs
- ⅓ cup vegetable oil
- 1 ½ cups buttermilk
- 2 tablespoons buttermilk
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes.
- While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon.
- Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk.
- When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon.
- Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Reviews
None very moist the best cornbread I’ve ever had
Easy to make a just wonderful to eat. Moist and delicious!
I didn’t have buttermilk so I used plain kefir as I had some in the fridge. I also substituted applesauce for the oil. Cuts the fat and calories, doesn’t change the taste. I will be using this recipe in future. It turned out really good!
Great
Very similar to what I remember Grandma actually making. I didn’t have buttermilk, but saw Kefir was an acceptable substitute. (Milk and lemon juice doesn’t cut it…) Since my Kefir was flavored, I omitted the sugar. Wife said it was the best I’d ever made!