Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar (optional)
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup melted butter or oil
- 1 tbsp butter (for heating the skillet)
Instructions
- Preheat oven to 425°F (218°C).
- Place a cast-iron skillet into the oven to heat while preparing the batter.
- In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, whisk together buttermilk, eggs, and melted butter.
- Combine wet and dry ingredients until the batter is just mixed.
- Carefully remove the hot skillet and add 1 tbsp of butter, letting it melt and coat the pan.
- Pour the batter into the hot skillet—it should sizzle—and return to the oven.
- Bake for 18–22 minutes, or until golden and cooked through.
Tips & Variations
- For a crispier crust, heat the skillet for an extra 5 minutes before adding butter.
- Add honey for a sweeter cornbread.
- Mix in cheddar, jalapeños, or corn kernels for additional flavor.