Introduction: In the realm of comforting Southern cuisine, few things evoke the feeling of home quite like a skillet of golden, freshly baked cornbread. With its crispy edges, tender crumb, and irresistible aroma, cornbread holds a special place in the hearts and kitchens of many. And when it’s baked in a trusty cast-iron skillet, the result is nothing short of perfection. If you’re ready to embark on a culinary journey that celebrates tradition and flavor, let’s explore the timeless delight of Cast-Iron Cornbread.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar (optional, for a sweeter cornbread)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted (plus extra for greasing the skillet)
- 2 large eggs
- Preheat Oven and Prepare Skillet: Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven as it preheats to heat it up. Meanwhile, grease the skillet generously with butter, ensuring that the bottom and sides are well coated.
- Mix Dry Ingredients: In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt. Stir well to evenly distribute the ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth and well combined.
- Mix Batter: Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix, as this can result in a tough cornbread.
- Bake Cornbread: Carefully remove the hot cast-iron skillet from the oven and pour the batter into it, spreading it out evenly with a spatula. Return the skillet to the oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the skillet from the oven and let the cornbread cool in the skillet for a few minutes. Then, using a knife or spatula, carefully loosen the edges of the cornbread from the skillet. Transfer the cornbread to a cutting board and slice it into wedges or squares.
- Enjoy: Serve the Cast-Iron Cornbread warm, either on its own or with a pat of butter and a drizzle of honey. This versatile side dish pairs well with a variety of meals, from hearty stews and chili to barbecue and fried chicken.
Conclusion: Cast-Iron Cornbread is more than just a side dish—it’s a celebration of rustic charm and timeless flavor. With its crispy crust, tender crumb, and irresistible taste, this cornbread recipe is sure to become a staple in your kitchen. So grab your trusty cast-iron skillet and embark on a culinary adventure that honors tradition and brings joy to every bite.