This Southern Cornbread recipe is made without any buttermilk! Instead, it uses simple ingredients and is cooked in a sizzling hot cast-iron skillet. It is moist and flavorful with just the right amount of crumb.
½cupbutter, melted and cooled slightly1 stick, 113 grams
1cupwhole milk237 ml, room temperature
1eggroom temperature
2tablespoonsbutter28 grams
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Instructions
Preheat the oven to 400°F (200°C). Place a 9 or 10-inch cast-iron skillet into the oven to heat up while you prepare the batter.
Whisk the cornmeal, flour, baking powder, sugar, and salt in a large bowl. Set aside.
1 cup fine yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1 tablespoon granulated sugar, ½ teaspoon kosher salt
Whisk the melted butter and milk in a large measuring cup or a medium bowl. Add the egg and whisk until the egg is fully incorporated into the other liquids.
½ cup butter, melted and cooled slightly, 1 cup whole milk, 1 egg
Make a well in the middle of the cornmeal mixture. Pour the dairy mixture into the center of the well and whisk until it becomes a batter. A few small lumps may remain.
Remove the skillet from the oven and drop 2 tablespoons of butter into the pan. Swirl the melted butter to coat the bottom of the pan.
2 tablespoons butter
Pour the batter into the skillet, and smooth it with a spatula. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
Notes
Cooking in a Baking Dish:
This recipe can also be prepared in a 9-inch square baking dish. It does not need to be preheated, like cast iron. Instead, spray the pan with nonstick spray. You do not need the additional 2 tablespoons of butter.
Cornbread Muffins:
Fill your greased muffin tins ⅔ full with batter, then bake at 350°F (177°C) for 17-20 minutes. Mini muffins should be cooked for 12-15 minutes.
Storage:
Wrap the leftover cornbread tightly with aluminum foil and store it at room temperature for up to 3 days.
You can also refrigerate it in an airtight container for up to one week.
To freeze, wrap individual slices in plastic wrap and then store them in a freezer-safe container for up to 3 months.