The BEST Cornbread Recipe

Medium grind cornmeal adds more corn taste with a tender crumb the buttermilk provides, making this easy skillet cornbread recipe ready in under 30 minutes.

Course Bread

Cuisine American

Keyword cornbread

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 222kcal

Ingredients

1 cup medium grind yellow cornmeal
1 cup all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
6 tablespoons unsalted butter , divided
1 ½ cups buttermilk , at room temperature
2 eggs , at room temperature

Instructions

Place a 10-inch cast iron skillet in the oven, and preheat to 425°F. (You can also use a 9 or 10-inch glass baking dish.) Bring the eggs and buttermilk to room temperature and melt 5 tablespoons of butter, setting it aside to cool.
To a large bowl, add the cornmeal, flour, sugar, baking powder, salt, and baking soda, and whisk to combine. To a medium-sized bowl, whisk the eggs then add the room temperature buttermilk, stirring well. Add the egg mixture to the large bowl and give it a few stirs. Add the cooled butter and mix just until everything is combined.
Once your oven and skillet have preheated, use a hot pad to carefully remove the skillet. Add the remaining 1 tablespoon of butter and swirl it around the skillet to coat. Working quickly, pour the batter into the skillet (it will sizzle), smooth the top, and place the skillet in the oven. Bake for about 12-15 minutes, or until the top is golden and the edges brown and pull away from the pan. Cool for 5-10 minutes, then slice and serve warm or at room temperature.

Notes

• If you'd like a smoother, softer cornbread, use a fine ground cornmeal instead of medium grind in equal amounts of cornmeal and flour.

• This cornbread holds up great for leftovers and will keep moist for at least 4-5 days after baking. Store it in the fridge, otherwise the moisture may cause it to get moldy.

• For reheating, pop it in the toaster oven to get it nice and crispy again—it's heavenly!

Nutrition