The Best Buttermilk Cornbread
This cast iron buttermilk cornbread recipe is made from scratch with a cast iron skillet that gives this cornbread crispy edges and a moist crumb. This cornbread is made with the perfect ratio of flour and cornmeal, and the perfect amount of honey.
Ingredients
- 1 cup Flour
- 1 cup Cornmeal
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- 100 g Butter melted
- 1 ⅓ cup Buttermilk
- ⅓ cup Honey
- 2 Eggs
Instructions
- Preheat your oven to 200c (400f) and place a cast-iron skillet in the oven for 10 minutes or until your batter comes together.
- In a big mixing bowl, add the dry ingredients: flour, cornmeal, baking powder, baking soda, kosher salt, and mix with a whisk until well combined.
- Make a well in the center and pour the wet ingredients in: eggs, melted butter (reserve 1 tablespoon of melted butter for the cast iron skillet), buttermilk, and honey. Mix lightly until just combined.
- Carefully remove the cast iron skillet from the oven and pour in the butter. Spread the melted butter with a heat-safe brush and pour the cornbread batter into the cast iron skillet. (the batter should sizzle)
- Bake for 20 to 25 minutes or until a toothpick inserted into the batter comes out clean. Let the skillet cool for about 5 minutes.
- Remove the cornbread from the cast iron skillet to cool on a cooling wrack. This step ensures that you have a crispy crumb and prevents the cornbread crust from turning soggy.
Notes
Measure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Don’t overmix the batter, this step ensures that you have fluffy and moist cornbread and not dense and dry cornbread.
When the cornbread is ready, let it rest and flip it onto a big plate. This step ensures that you have a crispy crumb and prevents the cornbread crust from turning soggy.
Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs, buttermilk, and melted butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don't want to place cold batter into the oven.
The most important part about making cornbread with crispy edges is heating the cast iron pan in a preheated oven before starting to make the recipe.
Nutrition
Calories: 205kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 306mgPotassium: 107mgFiber: 2gSugar: 9gVitamin A: 292IUVitamin C: 1mgCalcium: 79mgIron: 1mg
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