Cast Iron Cornbread
This cornbread has a moist, rustic crumb from stone-ground cornmeal and a hint of sweetness. It gets a perfect, crisp bottom crust from being baked in a preheated, hot cast iron pan.
Ingredients (Serves 8-10, for a 9-inch skillet)
- 1 3/4 cups stone-ground cornmeal
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon + 2 teaspoons sugar
- 1 1/4 teaspoons Kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 cup + 2 tablespoons buttermilk
- 2/3 cup whole milk
- 4 tablespoons (1/2 stick) unsalted butter, melted (for the batter)
- 2 tablespoons butter or bacon fat (for the pan)
- 2 tablespoons unsalted butter, melted (for brushing)
- Flaky sea salt, for serving
Combine Ingredients and Preheat Pan
Set your oven to 450F.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, Kosher salt, baking powder, and baking soda.
In a separate medium bowl, whisk together the eggs, buttermilk, and whole milk.
Place your 9-inch cast iron skillet in the oven to preheat for at least 10 minutes.
Once the pan is hot, carefully add the 2 tablespoons of butter or bacon fat (for the pan) and return it to the oven for 2-3 minutes to get sizzling hot.
While the fat is heating, finish the batter: Pour the wet ingredients into the dry ingredients and whisk until they are just barely combined. Drizzle in the 4 tablespoons of melted butter (for the batter) and give it one last quick stir.
Bake the Cornbread
Carefully remove the sizzling hot skillet from the oven. The fat should be shimmering. Swirl it to coat the bottom and sides.
Scrape the cornbread batter into the hot pan. It should sizzle immediately as it hits the fat.
Return the pan to the oven and bake for ~23-25 minutes. The cornbread is done when it’s light golden brown with darker spots on top, and a skewer inserted into the center comes out clean.
Finish the Cornbread
As soon as it comes out of the oven, brush the top with the remaining 2 tablespoons of melted butter.
Sprinkle with flaky sea salt. Let it cool in the pan for a few minutes before slicing.
Cast Iron Cornbread
Ingredients
Ingredients (Serves 8-10, for a 9-inch skillet)
- 1 3/4 cups stone-ground cornmeal
- 1/2 cup + 2 tablespoons all-purpose flour
- 1 tablespoon + 2 teaspoons sugar
- 1 1/4 teaspoons Kosher salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 1 cup + 2 tablespoons buttermilk
- 2/3 cup whole milk
- 4 tablespoons unsalted butter 1/2 stick, melted (for the batter)
- 2 tablespoons butter or bacon fat for the pan
- 2 tablespoons unsalted butter for brushing, melted
- Flaky sea salt for serving
Method
- Preheat oven to 450F.
- Whisk dry ingredients in large bowl.
- Whisk wet ingredients in separate bowl.
- Place cast iron skillet in oven for 10 minutes while preheating.
- Add butter or bacon fat to skillet, return to oven for 2-3 minutes.
- Combine wet and dry ingredients, stir in melted butter.
- Pour batter into hot, sizzling skillet.
- Bake 23-25 minutes until golden and skewer comes out clean.
- Brush top with melted butter immediately after removing from oven.
- Sprinkle with flaky sea salt.
- Let cool 5 minutes before slicing.
