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
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.
Notes
Use a 9-inch cast iron skillet for best results. Serve warm.