Buttermilk Skillet Cornbread
Golden cornbread with crunchy, buttery edges, baked in a preheated cast-iron skillet. Lightly sweet with a little honey and tender from buttermilk.
Chef's note The sizzle when the batter hits the hot buttered pan is what gives you those crunchy edges. No cast iron?
Chef's note The sizzle when the batter hits the hot buttered pan is what gives you those crunchy edges. No cast iron? Use a 9-inch metal cake pan, skip the preheating, and add a couple of minutes to the bake.
Ingredients
- 6 tbsp unsalted butter 85 g
- 1 cup yellow cornmeal 140 g, fine or medium grind
- 1 cup all-purpose flour 120 g
- 2 tbsp granulated sugar 25 g
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine salt
- 1¼ cups buttermilk 300 g
- 2 large eggs
- 2 tbsp honey
Steps
Put 6 tbsp unsalted butter in a 10-inch cast-iron skillet, set it in the oven, and heat the oven to 425°F. Pull the skillet as soon as the butter has melted and is foaming, before it burns.
Whisk 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda and 1 tsp fine salt in a large bowl.
In another bowl, whisk 1¼ cups buttermilk, 2 large eggs and 2 tbsp honey. Pour in most of the melted butter from the skillet, leaving a coating in the pan, and whisk again.
Stir the wet ingredients into the dry just until combined. Scrape the batter into the hot skillet; it should sizzle.
Bake 18 to 22 minutes, until golden brown and a toothpick in the center comes out clean. Cool 5 minutes, then cut into wedges.
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