Southern American
Buttermilk Skillet Cornbread
Golden cast-iron cornbread with crisp buttery edges, a moist and lightly sweet crumb and pops of fresh corn kernels.
- Crunchy cast-iron crust
- Fresh sweet corn kernels
- Ready in 40 minutes
The sizzle when the batter hits a screaming-hot buttered skillet is what gives this cornbread its crunchy, deep golden crust. We use mostly cornmeal for real corn flavor, a little flour for structure, and buttermilk for tang and tenderness. A spoonful of honey and fresh corn kernels keep it moist and just slightly sweet, so it works next to chili or slathered with butter for breakfast. Letting the batter rest for five minutes softens the cornmeal for a less gritty crumb.
Instructions
Place a 10-inch cast-iron skillet on the middle rack of the oven and heat the oven to 425 degrees F. Let the skillet heat for at least 15 minutes.
Melt 4 tbsp of the butter and let it cool slightly.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk the eggs, buttermilk, honey and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined, then fold in the corn kernels. Let the batter rest for 5 minutes.
Using oven mitts, carefully remove the hot skillet and add the remaining 2 tbsp butter, swirling to coat the bottom and sides as it melts and foams.
Pour the batter into the skillet; it should sizzle around the edges. Smooth the top.
Bake for 20 to 25 minutes, until the top is golden brown, the edges pull away from the pan and a toothpick in the center comes out clean.
Cool in the skillet for 5 to 10 minutes, then cut into wedges and serve warm with butter and extra honey.
Test kitchen tips
- No cast iron? Use a 9-inch metal cake pan preheated the same way; the edges will be slightly less crisp.
- Wrap leftovers and keep at room temperature for 2 days. Split and toast wedges in a buttered skillet to revive them.
- Stir in 1 minced jalapeno and 3/4 cup shredded sharp cheddar with the corn for a spicy cheddar version.
Nutrition per serving
- Calories
- 270
- Protein
- 6g
- Carbs
- 36g
- Fat
- 11g
- Fiber
- 2g
- Sugar
- 8g
- Sodium
- 460mg
Nutrition values are estimates calculated per serving. See our disclaimer.
