Description
Classic homemade cornbread baked in a cast iron skillet with buttermilk and sour cream for the perfect crispy-bottom, tender-center texture. Ready in just 35 minutes.
Ingredients
Scale
- 1 cup medium-grind yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat for 10 minutes.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Combine buttermilk, eggs, and sour cream in a separate bowl and whisk until smooth.
- Remove the hot skillet from oven. Add butter and swirl to coat bottom and sides.
- Pour melted butter from skillet into wet ingredients (leave a thin coating). Whisk to combine.
- Fold wet mixture into dry ingredients with a rubber spatula until just combined. Lumps are okay.
- Pour batter into the hot buttered skillet. It should sizzle on contact.
- Bake 22-25 minutes until golden brown and a toothpick comes out with moist crumbs.
- Cool in skillet for 5 minutes, cut into 8 wedges and serve warm.
Notes
For Southern-style savory cornbread, omit the sugar. For extra flavor, fold in 1/4 cup diced jalapeños and 3/4 cup sharp cheddar cheese. Store leftovers wrapped at room temperature for 2 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 215
- Sugar: 6g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg