Cast Iron Skillet Cornbread

A buttery, buttermilk cornbread baked in a hot cast-iron skillet for a crackly, golden crust.

Ingredients

• 1 1/4 cups coarsely ground cornmeal
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/3 cup whole milk
• 2 large eggs
• 8 tablespoons unsalted butter, melted (plus more for the skillet)

Directions

1. Place a 10-inch cast-iron skillet in the oven and preheat to 425 degrees F.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, milk, eggs, and melted butter.
4. Stir the wet ingredients into the dry just until combined; do not overmix.
5. Carefully remove the hot skillet, swirl in a little butter to coat, then pour in the batter; it should sizzle.
6. Bake until the top is golden and a tester comes out clean, 20 to 25 minutes. Rest 5 minutes, then serve hot from the skillet.

Notes

Adapted from Alex Guarnaschelli’s Cast Iron Skillet Corn Bread.