American BBQ & Grill · Free
Southern Buttermilk Skillet Cornbread
A golden, crackly-crusted cornbread baked in a hot cast iron skillet with a moist, tender crumb. Slightly sweet and buttery, it is the perfect vehicle for soaking up barbecue juices.
****+
Prep 15 min · Cook 25 min
Method
Place a 10-inch cast iron skillet in the oven and preheat to 425 degrees F so the skillet gets screaming hot.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and honey until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined; a few lumps are fine, and overmixing makes tough cornbread.
Carefully remove the hot skillet from the oven using oven mitts and add the vegetable oil, swirling to coat the bottom and sides.
Immediately pour the batter into the hot, greased skillet; you should hear it sizzle, which creates the signature crisp crust.
Return the skillet to the oven and bake for 20 to 25 minutes.
The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Let it cool in the skillet for 10 minutes so it sets and is easier to slice.
Cut into wedges and serve warm with butter and honey.
Chef's tips
- The hot skillet is essential; pouring batter into a cold pan gives you a pale, soft crust instead of a crunchy one.
- No buttermilk? Stir 1 tablespoon of lemon juice or vinegar into 1.25 cups of regular milk and let it sit 5 minutes.
- For a savory Southern version, cut the sugar in half and fold in a cup of shredded cheddar and diced jalapeno.
Cooking times vary by equipment -- cook to temperature and to taste.
