Golden, buttery, and baked the old-fashioned way.
There are a thousand ways to make cornbread, but this is my way — simple, Southern, and straight from the cast-iron skillet. It’s the kind that comes out with crispy edges, a soft middle, and just a hint of sweetness (not too much — this is Southern, not cake!).
🌽 Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional — adjust to your taste)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup milk
- 2 large eggs
- ⅓ cup melted butter (plus 1 tablespoon for the skillet)
🍳 How I Make It
1. Heat the Skillet
I put my cast-iron skillet in the oven while it preheats to 400°F (200°C).
A hot skillet = crispy, golden edges.
2. Mix the Dry Ingredients
In a big bowl, I whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
Simple and quick.
3. Add the Wet Ingredients
In another bowl, I beat:
- Buttermilk
- Milk
- Eggs
- Melted butter
Then I pour this into the dry mixture and stir gently — just enough to combine.
4. Pour & Sizzle
I pull the hot skillet from the oven, drop a tablespoon of butter inside, and swirl it around.
It should sizzle — that’s how you know the crust will be perfect.
Then I pour in the batter.
5. Bake
I bake it for 20–25 minutes, until the top is golden and the center springs back when touched.
🍽️ How I Serve It
- With honey butter
- Crumbled into buttermilk
- Alongside beans, greens, or fried chicken
- Warm with a pat of butter melting down the sides
Enjoy !!
